King Cake Cheesecake Bars (Print version)

Festive bars with swirled purple, green, and gold atop a cinnamon graham crust, perfect for celebrations.

# What You Need:

→ 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 - Gel food coloring in purple, green, and yellow

→ Icing

14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons milk
16 - 1/2 teaspoon vanilla extract

→ Topping

17 - Purple, green, and gold sanding sugar for garnish

# How to Make:

01 - Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine graham cracker crumbs, sugar, cinnamon, salt, and melted butter in a medium bowl until evenly moistened. Press firmly into the bottom of the prepared pan and bake for 10 minutes. Cool slightly.
03 - In a large bowl, beat softened cream cheese and sugar 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.
04 - Divide the cheesecake batter evenly into three separate bowls. Add gel food coloring to each portion—purple to one, green to another, and yellow to the third. Stir each until color is evenly distributed.
05 - Drop spoonfuls of each colored batter randomly over the cooled crust. Using a knife or skewer, gently swirl the colors together for a marbled effect without overmixing.
06 - Bake for 35 to 40 minutes, or until the center is just set with a slight wobble. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
07 - Whisk powdered sugar, milk, and vanilla extract together until smooth. Drizzle the icing over chilled bars.
08 - Sprinkle bars with purple, green, and gold sanding sugar for decoration. Slice into 16 bars and serve.

# Expert tips:

01 -
  • The Mardi Gras colors look absolutely stunning when you swirl them together, and people always assume you spent way more effort than you actually did.
  • You get that beloved cinnamon-sugar crust paired with creamy cheesecake instead of dense cake, making each bite feel like a special occasion treat.
  • These bars are forgiving to make and look show-stopping on a dessert table without requiring professional baking skills.
02 -
  • Overworking the swirl will turn your vibrant colors into a muddy brownish mess, so trust your first instinct and stop swirling after just a few strokes.
  • Room-temperature cream cheese is absolutely critical because cold cream cheese will create lumps no amount of beating can fix, so pull it from the fridge at least an hour before you start.
  • The slight jiggle in the center when baked is perfect—a completely firm cheesecake has usually been overbaked and will be dense and dry once chilled.
03 -
  • Invest in gel food coloring over liquid food coloring because it won't dilute your batter and the colors stay vibrant even after baking.
  • If you want extra thick, fudgy bars, use a smaller 8x8-inch pan instead, and just add a few extra minutes to the baking time.
  • Keep these bars in an airtight container in the fridge for up to five days, or freeze them individually wrapped for up to three months for whenever a celebration strikes.
Go back