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A hand holds a square dessert with a cookie base, creamy filling with colorful sprinkles, and a pastel rainbow-striped frosting on top. White tiled wall in the background.

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.
Author: Nick Makrides
4.60 from 5 votes
Print Recipe Pin Recipe
Prep 15 minutes
Cook 2 minutes
Total 30 minutes
Course Dessert
Cuisine American
Servings 9
Calories 545 kcal

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)

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.

Video

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 | Carbohydrates: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
Keyword Cheesecake, Rainbow
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