Naturally Rainbow Cheesecake Bars (Dye-Free) Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
42 minutes
Servings:
16 Servings
Ingredients
  • 1 ½ cups graham cracker crumbs (from about 8 graham crackers)
  • ⅔ cup + 1 tablespoon granulated sugar, divided
  • 1 ¼ teaspoons kosher salt, divided
  • 6 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 3 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract or paste
  • ½ tablespoon matcha green tea powder
  • ¼ cup each raspberry, apricot, and blueberry jam
  • ¼ cup lemon curd
Directions
  1. Spray to coat an 8- or 9-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on two sides. Set aside.
  2. Preheat the oven to 350 F.
  3. In a medium bowl, stir to combine the graham cracker crumbs, 1 tablespoon granulated sugar, ¼ teaspoon kosher salt, and the melted butter.
  4. Pour into the prepared baking dish and press evenly to coat the bottom (use a small measuring cup to press for perfectly even results).
  5. Bake for 12 to 14 minutes until set. Set aside.
  6. In the bowl of a stand mixer fitted with a paddle attachment, beat to combine the cream cheese and ⅔ cup granulated sugar until smooth.
  7. Add the eggs one at a time, beating to combine until smooth after each addition. Scrape down with a rubber spatula as needed to ensure a smooth mix.
  8. Beat in the sour cream, vanilla, and 1 teaspoon salt.
  9. Portion ¼ cup of the cheesecake batter into a small bowl. Mix to combine with the matcha powder and 1 teaspoon water until smooth.
  10. Transfer the matcha mixture, jams, and curd each into their own piping bag or sandwich bag.
  11. Pour cheesecake batter evenly over the prepared crust.
  12. Cut a small hole in each of the piping or sandwich bags and pipe even lines of color (in rainbow order) over the cheesecake batter.
  13. Use a small knife to pull the batter back and forth to create a patterned design.
  14. Bake for 30 to 35 minutes until the cheesecake is very slightly jiggly in the center. Transfer to a rack to cool completely, then chill for at least 2 hours.
  15. Lift the cheesecake out of the pan using parchment paper and transfer it to a cutting board. Remove the parchment.
  16. Trim the edges if desired, then cut into 16 squares.
  17. If desired, top with whipped cream and blueberries before serving. Serve chilled.