Introduction

Funfetti Cheesecake Sweet Bars are a vibrant, festive dessert that combines the creamy richness of cheesecake with the playful, colorful charm of funfetti cake. These bars feature a buttery graham cracker crust, a smooth cheesecake layer studded with rainbow sprinkles, and a whipped topping for extra decadence. Perfect for birthdays, holidays, or any celebration, these no-fuss bars are easy to make and guaranteed to bring smiles to the table.

Ingredients for Funfetti Cheesecake Sweet Bars

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Funfetti Cheesecake Layer for Funfetti Cheesecake Sweet Bars :

• 16 ounces (2 blocks) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1 tablespoon vanilla extract
• 1/3 cup rainbow sprinkles (jimmies, not nonpareils, to prevent bleeding)
• 1/4 teaspoon salt

For the Topping:

• 1 cup whipped topping (like Cool Whip), thawed, or homemade whipped cream
• 2 tablespoons rainbow sprinkles (for garnish)
• Optional: 1/4 cup white chocolate chips, melted, for drizzling

Preparation for Funfetti Cheesecake Sweet Bars

Step 1: Prepare the Graham Cracker Crust

1. Preheat your oven to 325°F (165°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or a flat-bottomed glass.
4. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool while preparing the cheesecake layer.

Step 2: Make the Funfetti Cheesecake Layer of Funfetti Cheesecake Sweet Bars

1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
2. Add the granulated sugar and beat until fully combined.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream, vanilla extract, and salt until smooth.
5. Gently fold in the rainbow sprinkles with a spatula, being careful not to overmix to prevent color bleeding.
6. Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.

Step 3: Bake the Cheesecake Bars

1. Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
2. Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for at least 3 hours, or overnight, to fully set.

Step 4: Add the Topping and Serve

1. Use the parchment overhang to lift the cheesecake out of the pan and place it on a cutting board.
2. Spread the whipped topping evenly over the chilled cheesecake layer.
3. Sprinkle with additional rainbow sprinkles and, if desired, drizzle with melted white chocolate.
4. Slice into 16 squares or 12 larger bars using a sharp knife, wiping the blade between cuts for clean edges.
5. Serve chilled for the best texture.

Variations of Funfetti Cheesecake Sweet Bars

• Chocolate Funfetti: Add 1/4 cup mini chocolate chips to the cheesecake batter and top with chocolate ganache instead of white chocolate.
• Lemon Funfetti: Mix in 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter for a zesty twist.
• Cookie Crunch: Replace graham cracker crust with crushed sugar cookies or Golden Oreos for a sweeter base.

Cooking Notes

• Use jimmies-style sprinkles, as nonpareils (tiny round sprinkles) can bleed color into the batter.
• Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
• Chill thoroughly before cutting to achieve clean, neat slices.

Serving Suggestions

• Serve at a birthday party, baby shower, or Easter celebration for a colorful, crowd-pleasing dessert.
• Pair with a glass of sparkling lemonade or a hot latte to complement the sweetness.
• Present on a platter with fresh berries or edible flowers for a festive touch.

Tips for Funfetti Cheesecake Sweet Bars

• Make ahead and refrigerate for up to 2 days before adding the whipped topping and garnishes.
• Freeze without toppings for up to 1 month; thaw in the fridge overnight and add whipped cream and sprinkles before serving.
• Use a hot, clean knife for slicing by running it under hot water and drying it between cuts.

Prep Time

20 minutes

Cooking Time

35 minutes

Total Time

4 hours (including chilling time)

Nutritional Information (per bar, based on 16 bars)

• Calories: 250-280 kcal
• Protein: 4-5 g
• Sodium: 180-220 mg

FAQs

Q1: Can I use homemade whipped cream instead of Cool Whip?
A: Yes, whip 3/4 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Use immediately, but note it may soften faster.

Q2: Can I make these in a different pan size?
A: Yes, a 9×13-inch pan can be used for thinner bars; reduce baking time to 25-30 minutes. Double the recipe for thicker bars in a larger pan.

Q3: Can I use gluten-free graham crackers?
A: Absolutely, substitute with gluten-free graham crackers for the crust to make the recipe gluten-free.

Q4: Why did my cheesecake crack?
A: Overmixing the batter or overbaking can cause cracks. Mix gently and remove from the oven when the center is slightly jiggly.

Conclusion

Funfetti cheesecake sweet bars are a joyful, easy-to-make dessert that brings a burst of color and flavor to any occasion. With their creamy texture, crunchy crust, and playful sprinkles, they’re perfect for celebrations or simply indulging at home. Try this recipe for a delightful treat that’s as fun to eat as it is to share!