King Cake Cheesecake Bars (Printable)

Festive bars featuring creamy layers and colorful purple, green, and gold swirls over a cinnamon crust.

# Components:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon salt
05 - 6 tablespoons unsalted butter, melted

→ Cheesecake Layer

06 - 16 oz cream cheese, softened
07 - 2/3 cup granulated sugar
08 - 2 large eggs
09 - 1/3 cup sour cream
10 - 1 tablespoon all-purpose flour
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon almond extract, optional

→ Swirl Colors

13 - Purple gel food coloring
14 - Green gel food coloring
15 - Yellow gel food coloring

→ Icing

16 - 1 cup powdered sugar
17 - 2 to 3 tablespoons whole milk
18 - 1/2 teaspoon vanilla extract

→ Topping

19 - Purple sanding sugar
20 - Green sanding sugar
21 - Gold sanding sugar

# Method:

01 - Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Combine graham cracker crumbs, sugar, cinnamon, salt, and melted butter in a medium bowl. Mix until evenly moistened. Press firmly into the bottom of the prepared pan.
03 - Bake crust for 10 minutes until lightly set. Remove from oven and allow to cool slightly.
04 - Beat softened cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Fold in sour cream, flour, vanilla extract, and almond extract until just combined.
05 - Divide cheesecake batter evenly into three bowls. Tint each portion with a different gel food coloring: purple, green, and yellow. Stir until color is uniformly distributed throughout each portion.
06 - Drop spoonfuls of the three colored batters randomly over the cooled crust. Using a knife or skewer, gently swirl the colors together to create a marbled pattern. Avoid overmixing to preserve distinct color definition.
07 - Bake for 35 to 40 minutes until the center is just set with a slight wobble. The edges should appear firm while the center retains minimal movement.
08 - Remove from oven and cool to room temperature. Transfer to refrigerator and chill for at least 4 hours or overnight for optimal texture.
09 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzleable. Add milk incrementally to achieve desired consistency.
10 - Drizzle icing over chilled bars. Sprinkle purple, green, and gold sanding sugar to decorate. Slice into 16 equal bars and serve immediately.

# Expert Advice:

01 -
  • The colors do all the visual work for you—no piping skills needed, just let the swirls do their magic.
  • It's actually just three batters with different food coloring, so the technique feels easier than it looks on the plate.
02 -
  • Don't skip the pre-bake of the crust—10 minutes makes the difference between a soggy bottom and one that stays crispy underneath.
  • Room-temperature cream cheese is non-negotiable or you'll get lumps, and no amount of beating fixes that mistake.
03 -
  • Use gel food coloring, not liquid—it keeps your batter the right consistency and gives you those vivid, Instagram-worthy swirls.
  • Chill the bars overnight if you can because cold cheesecake is easier to slice and the flavors actually taste more developed.
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