We cannot get enough of Disney’s new movie Encanto. It inspired me to make this Encanto inspired Cheesecake. We watch it at least a couple times a week. We just love the music!
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How do you make Disney’s Encanto Inspired Cheesecake Bars?
This cheesecake is perfect for a party. It’s made in a 9 x 13 pan. You can cut large bars and get about a dozen, or you can cut them smaller and get about 15-16 bars.
Before you begin, cover the bottom and sides of the 9 x 13 pan in foil, so you can easily lift out the cheesecake for cutting into squares. It makes it so much easier for serving and for clean up, too!
This cheesecake is very similar to all the different holiday cheesecake bars I’ve made. They are all made in beautiful colors using food coloring gels. They make the most vibrant colors for cakes and more!
I also always use OREOs for these cheesecake crusts, I think the creme filling helps add to the stickiness of the crust to hold it together so beautifully.
How do you make the colored cheesecake batter?
While the crust is cooling, make the cheesecake batter. Once you have made the cheesecake batter, divide the batter into three bowls. Color one bowl a turquoise blue, color the second bowl green, and the last bowl color purple.
I used about two big squirts of each color to get these vibrant colors.
I randomly add a spoonful of each color of the batter all around the cheesecake, then did it again and again until the cheesecake batter was all in the pan.
Take a butter knife and gently swirled through the cheesecake, but not too much. You want to swirl just enough to swirl the colors nicely. You don’t want the colors to mix.
Then, tap the pan gently to remove any air bubbles.
How do you prevent cracks in a cheesecake?
The secret to a good cheesecake without cracks is preventing it from getting too hot while it’s cooking. First, I cook my cheesecakes at 325 F degrees.
I’ve seen people place the cheesecake pan directly in a water bath while it cooks, but I don’t like that. A few years ago, I read What’s Cooking America recommends just setting a baking pan like a deep cookie sheet half filled with water on the lower rack and placing the cheesecake in the middle of the top rack with the top rack set at the middle level of the oven.
This is the method I’ve been using for years and years, and my cheesecakes always come out beautifully with no cracks.
When you pull the cheesecake out of the oven, it will be puffed up and you might some cracks on the edges. But, let the cheesecake sit on the counter for about an hour before putting it in the fridge (to sit overnight). By the time it’s ready to go in the fridge, the puffiness and cracks will have completely disappeared.
After it’s sat on the counter, put it in the fridge overnight to cool completely.
Decorating your Encanto-inspired Cheesecake
After the cheesecake has set overnight, pull it out of the fridge for about an hour before decorating it. You can decorate however you’d like or leave it plain.
I decided to add some “We Don’t Talk about Bruno” decorations to my Encanto-inspired Cheesecake. I used:
You can also use the brown turbinado sugar instead of gold sugar crystals.
How do you cut a cheesecake into smooth bars?
My secret to cutting those pretty squares of cheesecake is using a hot knife. I run it under hot water until the knife is completely hot. Then, I wipe off the water and slice. This will make pretty squares without any extra clumps of cheese as long as you do it every time you cut a length through the cheesecake.
How do you store leftover cheesecake bars?
Keep the leftover bars in a sealed container in the fridge for 4-5 days.
When you’re ready to eat the leftovers, cheesecake is best served cold!
Looking for more movie-themed treats and eats?
- Disney Frozen Inspired Cheesecake Bars
- Arctic Polar Bear Milkshake
- Let’s make some Lion King Snack Mix
- Aladdin’s Blue Genie Cupcakes
- Fallen Kingdom Dinosaur Footprints Cookie Pizza
- The Lion King Inspired Dipped OREOs
- Moana Heart of Te Fiti Drink
- 32 OREO cookies
- 6 tablespoons of butter
- 24 oz cream cheese, softened
- 3 eggs
- 1 1/2 cups white sugar
- 1 1/2 teaspoons vanilla
- 1/4 cup flour
- 1/4 cup sour cream
- bright blue, green, and purple gel food coloring
- green Pop Rocks
- gold sanding sugar
- Preheat oven to 325 F degrees.
- In a blender or food processor add the 32 OREOs with their crème filling. Pulse on high until they are crumbs.
- Melt 6 tablespoons of butter. Pour the butter into the food processor and pulse a few times to thoroughly mix it into the cookie crumbs.
- Layer a 9 x 13 pan completely with foil so you can lift out the cheesecake when it's done.
- Press the OREO crumbs into the bottom of the pan.
- Bake for 10 minutes.
- Let cool while making cheesecake batter.
- Preheat the oven to 325 F degrees.
- Place the top rack in the middle of the oven.
- Add a large cookie sheet to the lower rack, and fill it halfway with water.
- Cream together the sugar and cream cheese until they are smooth.
- Add the eggs and mix until they are incorporated.
- Add the vanilla, sour cream, and flour and mix until smooth.
- Divide the batter into three bowls.
- Add a couple big squirts of blue gel food coloring to the first bowl for a blue color.
- Add a couple big squirts of green gel food coloring to the first bowl for a green color.
- Add a couple big squirts of purple gel food coloring to the first bowl for a purple color.
- Spoon each color at different spots over the crust.
- Tap the pan to smooth out the cheesecake.
- Gently swirl the colors with a butter knife.
- Place the cheesecake into the oven right above the pan of water and bake for 45 minutes. Do not open the oven.
- If it's no longer jiggly in the middle, it's done. Otherwise, check back every 2-3 minutes until no longer jiggly.
- Allow it to cool for an hour or so on the counter. Then, place it in the fridge for at least 6 hours, preferably overnight.
- Let the cheesecake sit on the counter for about an hour after pulling it out of the fridge before decorating.
- Add sprinkles of gold sugar and green Pop Rocks all over the cheesecake.
- Use a hot knife to cut into squares.
Amount Per Serving: Calories: 433Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 97mgSodium: 291mgCarbohydrates: 45gFiber: 1gSugar: 35gProtein: 5g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.