Can you believe Easter is on its way? I love to make special desserts for all the holidays like these PEEPs Bunny Brownies. It’s such a fun surprise for my family. They were thrilled to get to eat these Easter Cheesecake Bars while we’ve been all stuck at home.
Pin these Easter Cheesecake Bars for later!
How to make Easter Cheesecake Bars
This cheesecake is perfect for Easter or a little Spring Equinox celebration at home. 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 up to two dozen bars. I prefer to cut the smaller bars because it’s such a rich treat.
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.
For these cheesecake bars, I always use an OREO cookie crust. I much prefer the flavor to a graham cracker crust. Plus, the creme filling of the OREOs just hold the crust together. For this Easter version, I like to use golden OREOs, but chocolate OREOs work just as good.
I do not recommend using double stuff OREOs. I have tried it, and the crust just doesn’t hold up as well as with regular OREOs.
How to color your cheesecake batter
While the crust is cooling, make the cheesecake batter. Once you have made the batter, divide it into three bowls – one in pink, one in red, and one not colored. I find that gel food coloring work best for brighter colors, but in a pinch, the liquid food coloring works well, too.
I got a Wilton pack of pastel Spring gel colors in yellow, pink, green, and blue. Two big squirts of each color was best for a more vibrant coloring.
Then, I just randomly drop each of the four colors onto the crust. Tapping the pan on the counter a couple times smooths out the batter. Then, I run a butter knife through the colors to swirl it, and then I tap again before putting it in the oven.
How do you prevent cracks in a cheesecake?
The secret to a good cheesecake without cracks is preventing it from getting too hot. I’ve seen many times where a recipe has you place the cheesecake pan directly in a water bath while it cooks, but I don’t like that. There are just so many ways I would mess that up.
Awhile ago, I found What’s Cooking America recommends just setting a baking pan like a 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. When I cook cheesecakes this way, they come out beautifully.
To keep it looking lovely, I let the cheesecake cool on the counter for an hour or so, and then I put it in the fridge for a minimum of four hours. If I have the time, I will keep it in the fridge overnight.
Decorating your Easter Cheesecake Bars
After the cheesecake has set in the fridge, I pull it out for about an hour before I decorate it. You can decorate however you’d like. I like to us a combination of sprinkles and pastel color sanding sugars.
How do you cut a cheesecake into bars?
My secret to cutting 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.
More Easter Treats and Eats
- Easter Bunny Sprinkle Cookies
- Peter Rabbit Inspired Carrot Cake Carrots
- Heavenly Hash
- Tips for an Easy Easter Dinner
- More than 20 Fun Easter Dessert Ideas
More Fun Easter Ideas
- Last Minute Easter Egg Hunt Clues
- DIY Loop Yarn Easter Wreath
- Light Up Easter Egg Wreath
- Marshmallow Peeps Play Dough
- DIY Easter Nest Jars
- Natural Egg Dyeing
- 30 Golden OREOs, crushed
- 1 stick of butter, melted
- 24 oz cream cheese, softened
- 1 1/2 cups of white sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1/4 cup sour cream
- 1/4 cup flour
- 4-pack pastel gel food coloring
- Line a 13 x 9 pan with foil.
- Preheat oven to 325 F degrees.
- Use a food processor or blender to crush 30 Golden OREOS.
- Combine the crumbs with 1 melted stick of butter.
- Press the crumbs into the bottom of the pan.
- Bake the crust for 10 minutes.
- Place a large cookie sheet on the bottom rack of the oven. Add water to the cookie pan and fill it half full.
- Combine softened cream cheese and sugar until completely blended.
- Add the eggs and mix one at a time.
- Add the vanilla and mix.
- Add the sour cream and flour and mix until combined.
- Divide into four bowls and dye each bowl a different pastel color - pink, blue, yellow, and green.
- Drop random spoonfuls of each color cheesecake on the crust.
- Gently swirl the cheesecake colors with a butter knife.
- Gently tap the pan on the counter to smooth out the batter.
- Place in the oven and bake for 45 minutes.
- Allow cheesecake to cool for an hour before putting it in the fridge for at least 4 hours, preferably overnight.
- Allow the cheesecake to set on the counter for awhile after taking it out of the fridge.
- Shake sanding sugars all over the cheesecake.
- Shake sprinkles all over the cheesecake.
- Slice into squares and serve.
- Store in a sealed container in the fridge for up to 5 days.
Amount Per Serving: Calories: 498Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 102mgSodium: 377mgCarbohydrates: 49gFiber: 2gSugar: 32gProtein: 7g
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.