It’s official! Pride Month is here, and I’m bringing the celebration to the kitchen 🌈. Whether you’re partying with your besties, enjoying a quiet night by yourself, or even making a thoughtful dessert for someone you love, these delicious rainbow cheesecake bars are my sweet way to celebrate pride month and the LGBTQ+ community. As someone who believes that love should be celebrated openly and proudly (with extra flavor and color,) I wanted to share this recipe that tastes just as vibrant as this month will be. These rainbow cheesecake bars are rich, creamy, extra sweet, because that’s the feeling of being yourself. 💖
Main Ingredients
- Graham crackers bring that classic buttery crunch that’s the backbone of any good cheesecake bar. I used honey graham crackers, but cinnamon or chocolate ones could totally work if you’re feeling bold.
- I chose dark brown sugar for that deeper molasses flavor — it gives the crust a richer, toastier vibe. Light brown sugar works fine too, but dark brings that extra.
- The star of the show! I use full-fat cream cheese because we are not here for low-fat energy during Pride Month. Make sure it’s softened to room temp for the smoothest texture — cold cream cheese is the enemy of a lump-free filling.
- Full-fat Greek Yogurt. This adds creaminess, tang, and structure to the filling — plus it makes the cheesecake feel rich without being too heavy. Stick with plain, full-fat yogurt for best results. Avoid flavored or low-fat options; they can add extra sugar or make the filling watery.
- Sour Cream. Just a little goes a long way — sour cream adds that signature cheesecake tang and helps balance all the sweetness. Together with the Greek yogurt, it creates a silky, stable filling that slices beautifully.
- Gel food coloring is a MUST for these bars — it gives vibrant color without thinning the batter.
I used Wilton for those bold rainbow vibes, but any gel-based colors work. - Granulated Cane Sugar. Classic and reliable! I use organic cane sugar for a slightly richer undertone, but plain white granulated sugar works just fine. This balances the tang from the yogurt and lemon zest, keeping things sweet but not cloying.
Ms. Apronista’s Pride Cheesecake Bars
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup melted butter
Filling:
- 16 oz 2 packages cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup sour cream
- 1 cup full-fat Greek yogurt
- 2 large eggs
- 2 tsp vanilla extract
- Zest of ½ a lemon
- 2 tbsp cornstarch
- Gel food coloring in rainbow colors (you can use 4–6)
Instructions
- Preheat oven to 325°F.
- Mix crumbs, brown sugar, and butter until fully moistened.
- Press evenly into the bottom of a parchment-lined 8×8 or 9×9 baking pan.
- Bake crust for 8–10 minutes, then set aside to cool slightly.
Rainbow Filling
- Beat cream cheese until smooth.
- Add sugar and beat until fluffy.
- Mix in sour cream, Greek yogurt, vanilla, lemon zest, and cornstarch.
- Beat in eggs one at a time until fully combined. Don’t overmix!
- Divide the batter evenly into 4–6 small bowls.
- Color each bowl with a different gel color — use bold amounts for saturation!
- Spoon dollops of each colored batter randomly onto the crust — no need to layer, just scatter.
- Use a toothpick or skewer to swirl gently through the colors. Do figure-eights or soft swipes for a marbled effect. Don’t over-swirl!
Bake it Beautiful
- Bake at 325°F for 35–40 minutes, or until the center is slightly jiggly and edges are set.
- Turn off oven, crack door slightly, and let the bars sit for 10 mins to avoid cracking.
- Cool at room temp, then chill in the fridge for at least 4 hours or overnight.
- Slice with a warm knife for those clean edges.
I hope these rainbow cheesecake bars bring a little more color and sweetness to your day — whether you’re celebrating Pride with a crowd or treating yourself with love. Remember, being your full, vibrant self is always worth celebrating. 💖
Thanks for baking with me, and don’t forget to tag @MsApronista if you share your rainbow creations! Happy Pride Month! 🌈🧁
