Rainbow Cheesecake Bars

Rainbow Cheesecake Bars are like a party in your mouth, and everyone’s invited. A ‘mouth party’ of you will, just not weird. They start off with a delicious funfetti biscuit base. A really fluffy funfetti cheesecake layer. It’s no-bake, you don’t even have to turn the oven on! And it’s topped with fluffy, rainbow mascarpone whipped cream.

Why you need to try these Rainbow Cheesecake Bars!

These rainbow cheesecake bars are like little miracle squares. The lesson here is that it’s possible to make no-bake cheesecake bars that don’t have gelatin but are still fluffy and hold their shape well!

The secret here is whipping the ingredients and then folding everything together. It’s like a delicate dance of delicious happy cheesecake. Plus these are so easy to make which is why they’re so amazing!

What do they taste like?

These rainbow cheesecake bars are so creamy. The base is nice and buttery and not too sweet. The cheesecake layer is to die for! It’s so fluffy and creamy. It doesn’t have a dense cheesecake flavour or texture, but is instead airy and has a slight tang to it unlike traditional baked cheesecake.

Want to learn how to make your own sprinkles?

I have a wonderful recipe for how to make your own sprinkles which would work perfectly for this recipe! Check out my Home Made Sprinkles Recipe to learn more.

The ingredients you’ll need to make these Rainbow Cheesecake Bars!

Golden Oreos – You can use regular chocolate Oreos if you like and add 1/4 cup chopped chocolate to it instead. But the sprinkles in the golden Oreos do add to the theme of this cheesecake.

Unsalted butter – I used unsalted butter that I melted on the stove. It can also be melted in the microwave for 20 seconds.

Rainbow sprinkles – I would recommend using the really good American sprinkles call jimmies. In Australia, you can buy them online. The Wilton ones are great, but Amazon has some great options too. The problem with the supermarket ones in Australia is that they’re just not made for baking like this. That’s just my opinion.

Cream cheese – Make sure your cream cheese is softened before using. It’ll make beating it much easier and your cheesecake will be smooth and not lumpy!

White chocolate – I used white cooking chocolate. The Nestle brand buttons. Melt your chocolate in the microwave or over the stove in a double boiler and allow to cool slightly before using.

Heavy cream – this is the type of cream you use for whipping.

Mascarpone cheese – this is similar to sour cream in texture and flavor. It will help stabilize your cheesecake mixture and the whipped cream.

Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Food gel – For this recipe it’s best to use food gel coloring and not liquid coloring. Liquid coloring can cause the cream to split.

How to make Rainbow Cheesecake Bars!

Funfetti Base

1. Spray the sides and bottom of a square 9-inch cake tin. Add the golden Oreos to the bowl of a food processor and pulse until you reach fine crumbs.
2. Next, add the butter and pulse to coat the crumbs.

3. Add the sprinkles and pulse 2-3 times until combined.
4. Add to the cake tin and use the back of a spoon to spread evenly and press firmly into the bottom of the cake tin. Chill in the fridge.

Cheesecake Layer

1. Add the cream cheese to a large mixing bowl and use an electric hand mixer to whip until fluffy, about 3 minutes.
2. Scrape down the bowl and add the melted white chocolate. Mix until well combined.

3. To a separate large bowl add the cream, mascarpone, and vanilla extract. Whip to stiff peaks.
4. Add the whipped cream to the cheesecake mixture and use a spatula to gently fold through until well combined.

5. Next, add the sprinkles and fold through to combine.
6. Add the mixture to the cake tin. Use a spatula to spread as evenly and flat as you can get it. Chill in the fridge.

Rainbow Whipped Cream

1. Add the cream, mascarpone, and vanilla extract. Whip to stiff peaks.
2. Separate into 5 bowls and add food gel. Fold through until well combined. Add to piping bags.

3. Pipe lines of whipped cream on top.
4. Dip a spoon into boiling water, wipe it dry and gently run over the cream to blend together.

5. Slice and serve.

My Top Tips!

Storage

Cheesecake Bars can be stored in an airtight container for up to three days.

Sprinkles

I would recommend using the really good American sprinkles call jimmies. In Australia, you can buy them online. The Wilton ones are great, but Amazon has some great options too. The problem with the supermarket ones in Australia is that they’re just not made for baking like this. That’s just my opinion.

Alternatively, though you can use the caviar rainbow sprinkles, also known as 100’s and 1000’s. They’re great for this recipe.

Food Gel

For this recipe it’s best to use food gel coloring and not liquid coloring. Liquid coloring can cause the cream to split.

Looking for more rainbow sprinkle recipes?

• How To Make Sprinkles At Home
• Soft Sprinkle Sugar Cookies
• Really Good Funfetti Sheet Cake
• No-Bake Rainbow Cheesecake
• Strawberry Marshmallow Brownie Bars
• Lofthouse Cookies

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Rainbow Cheesecake Bars

Rainbow Cheesecake Bars are like a party in your mouth, and everyone’s invited. A ‘mouth party’ of you will, just not weird.

Serves 9

4.6 from 5 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 15 minutes mins

Cook: 2 minutes mins

Total: 30 minutes mins

Course: Dessert

Cuisine: American

Calories: 545kcal

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Ingredients

Funfetti Base

• ▢ 2 pkts / 260 g Golden Oreos
• ▢ 1/2 cup / 125 g unsalted butter, melted
• ▢ 1/4 cup / 50 g rainbow sprinkles, see notes

Cheesecake Layer

• ▢ 1 block / 250 g cream cheese (250g), softened
• ▢ 1 cup / 200 g white chocolate, melted
• ▢ 1 cup / 250 ml heavy cream
• ▢ 1/2 cup / 125 g mascarpone cheese
• ▢ 1 tsp vanilla extract
• ▢ 1/2 cup / 50 g rainbow sprinkles

Rainbow Whipped Cream

• ▢ 1 1/4 cups / 310 ml heavy cream
• ▢ 1/2 cup / 125 g mascarpone cheese
• ▢ 1 tsp vanilla extract
• ▢ 2 drops yellow, orange, pink, blue and green food gel (see notes)

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Learn How To Make it! [VIDEO]

https://youtu.be/_1oXa3ATJ_0

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Instructions

Funfetti Base

• Spray the sides and bottom of a square 9-inch cake tin. Add the golden Oreos to the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Add the sprinkles and pulse 2-3 times until combined.
• Add to the cake tin and use the back of a spoon to spread evenly and press firmly into the bottom of the cake tin. Chill in the fridge.

Cheesecake Layer

• Add the cream cheese to a large mixing bowl and use an electric hand mixer to whip until fluffy, about 3 minutes. Scrape down the bowl and add the melted white chocolate. Mix until well combined.
• To a separate large bowl add the cream, mascarpone, and vanilla extract. Whip to stiff peaks.
• Add the whipped cream to the cheesecake mixture and use a spatula to gently fold through until well combined.
• Add the sprinkles and fold through to combine. Add the mixture to the cake tin. Use a spatula to spread as evenly and flat as you can get it. Chill in the fridge.

Rainbow Whipped Cream

• Add the cream, mascarpone, and vanilla extract. Whip to stiff peaks. Separate into 5 bowls and add food gel. Fold through until well combined.
• Add to piping bags and pipe lines of whipped cream on top. Dip a spoon into boiling water, wipe it dry and gently run over the cream to blend together.

Notes

Storage

Cheesecake Bars can be stored in an airtight container for up to three days.

Sprinkles

I would recommend using the really good American sprinkles call jimmies. In Australia, you can buy them online. The Wilton ones are great, but Amazon has some great options too. The problem with the supermarket ones in Australia is that they’re just not made for baking like this. That’s just my opinion.

Alternatively, though you can use the caviar rainbow sprinkles, also known as 100’s and 1000’s. They’re great for this recipe.

Food Gel

For this recipe it’s best to use food gel coloring and not liquid coloring. Liquid coloring can cause the cream to split.

Nutrition

Calories : 545kcal

Carbonhydrates: 24g

Protein: 4g

Fat: 48g

Saturated Fat: 31g

Polyunsaturated Fat: 1g

Monounsaturated Fat : 9g

Trans Fat : 1g

Cholesterol: 122mg

Sodium: 45mg

Potassium : 103mg

Fiber: 1g

Sugar : 23g

Vitamin A: 1544IU

Vitamin C: 1mg

Calcium: 107mg

Iron: 1mg

Nutrition Disclosure

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