Happy Monday friends! How was your weekend? We had a pretty low-key weekend with a few fun activities scheduled in, which was just about perfect. Now that we’re in March, Washington is bringing out the spring weather, so welcome after our February involved a lot of snow. That’s a reason to celebrate! Another reason to celebrate for me is that I’ve been selected as a finalist in an online recipe/food photography with The Feed Feed! If you could vote for my spicy sausage and kale rigatoni that would be so wonderful! The link to vote is here. Whatever your reason for celebrating, these no-bake funfetti cheesecake bars are perfect.
I actually prefer the taste of no-bake cheesecake to baked cheesecake. Not only is a no-bake version so much easier, it’s lighter and fluffier and doesn’t seem so heavy. Which honestly just means that you can enjoy more of them. I made these into cheesecake bars, which do require an extra step of freezing the bars to ensure they are solid enough to slice, but you can just as easily pour the filling into a graham cracker crust.
Even Kevin, who doesn’t care for cheesecake, likes these bars. Because what’s not to love? The sprinkles make a delicious dessert even better. Just make sure you pour the batter into the pan after the sprinkles are folded into because they’ll start to bleed through the rest of the filling.
Everyone has a reason to celebrate and make these cheesecake bars! What’s your reason to celebrate?
- Crust!
- 12 graham crackers
- 6 tbsp. butter, melted and slightly cooled
- Filling!
- 2 x 8 oz. packages cream cheese, softened
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 tbsp. lemon juice
- ⅛ tsp. salt
- ⅓ cup sour cream
- ¼ cup sprinkles + more for topping if desired
- 1½ cups heavy cream
- ⅓ cup sour cream
- Using a food processor, crush the graham crackers until they are in small crumbs. Mix the graham crackers and butter in a small bowl until evenly combined.
- Spray a baking dish with nonstick cooking spray. I used a 6x9 baking dish but an 8x8 or 8x12 would also work, your bars may just be thicker or thinner! Line the dish with parchment paper ensuring there is enough overhanging to remove the bars. Press the graham cracker crust into the pan and refrigerate while you make the filling.
- Using a stand mixer or hand mixer, combine cream cheese and powdered sugar until fluffy and smooth. Add vanilla extract, lemon juice, and salt and mix again. Fold in sour cream.
- Fold in ¼ cup sprinkles and immediately pour into the prepared dish. If you wait too long, the sprinkles will bleed their dye into the filling. This won't affect the taste, just the appearance!
- Freeze for 8 hours or until solid.
- Let the bars sit on the counter for 15 minutes until you can loosen the edges with a knife. Use the parchment paper to remove them from the pan.
- Slice the bars with a sharp knife and top with additional sprinkles, if desired.
- Enjoy!
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I saw these on your IG a few days ago and did a double-take! They photographed BEAUTIFULLY and MY GOSH, they look so good!!
Aww thank you friend!