Rainbow Cheesecake Swirl Bars

READY IN: 1hr 15mins
SERVES: 12
YIELD: 24 Bars
UNITS: US

INGREDIENTS

Nutrition
  • 15
    ounces white cake mix
  • 12
    cup butter, melted
  • 1
  • 23
    cup milk, plus 9 extra teaspoons
  • 4
    drops food coloring, neon pink, orange, and purple
  • 4
    drops food coloring, yellow, green and blue
  • 12
    ounces creem cheese, softened
  • 13
    cup sugar
  • 1
  • 1
    teaspoon vanilla extract
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DIRECTIONS

  • Preheat oven to 325, then line a 9x13 pan with non-stick foil or parchment paper
  • Combine cake mix, melted butter, 1 egg and 2/3 cup milk in mixing bowl. Stir until combined. Batter will be thick like brownie mix. Equally divide batter into 6 bowls.
  • Color one bowl purple, another blue, green, yellow, orange, and pink, reserve 1 tablespoon of each color for top of bars.
  • Spoon teaspoonful of colored batter into bottom of pan, alternating colors as you go.
  • Wet hands slightly and press batter, flattening it where needed.
  • Add 1 1/2 teaspoons milk to each of the remaining tablespoons of batter to thin them out.
  • Stir together cream cheese and sugar. Add egg and vanilla and stir until smooth.
  • Pour cheesecake filling over layer of cake batter. Drizzle thinned out batter over filling,then swirl using fork or knife.
  • Bake uncovered for 20 minutes.
  • Remove and cover pan with tinfoil to keep colored swirls from browning. Return to oven for 14-20 minutes.
  • Cool at room temperature for about an hour, then refrigerate for at least 2 hours. Center will still jiggle slightly and will firm up as it cools.
  • When ready to serve cut in 24 squares, store in refridgerator.
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