Ms. Apronista’s Pride Cheesecake Bars
Rich, creamy, and swirled with color, these rainbow cheesecake bars are a festive and flavorful way to celebrate Pride Month.
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 8x8 or 9x9 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.