Description
These Pastel Swirl Cheesecake Bars are a vibrant spring dessert featuring creamy vanilla bean cheesecake layered on a buttery shortbread crust. The soft pink, lavender, and pale yellow swirls create a beautiful watercolor effect. A thin layer of lemon curd adds a citrus surprise.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup unsalted butter, melted
- ½ teaspoon salt
- ½ cup lemon curd
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup sour cream
- Pinch of salt
- Gel food coloring (soft pink, lavender, pale yellow)
Instructions
- Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper. Mix flour, powdered sugar, salt, and melted butter until crumbly. Press firmly into the pan. Bake 15–18 minutes until lightly golden. Cool slightly.
- Spread a thin, even layer of lemon curd over the cooled crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla, sour cream, and salt until creamy.
- Divide batter into 3–4 small bowls. Tint each with gel coloring for soft pastel shades. Drop spoonfuls of each color randomly over the base layer. Use a toothpick or skewer to gently swirl into a watercolor pattern.
- Bake for 30–35 minutes until center is just set with a slight jiggle. Cool completely, then refrigerate at least 4 hours (or overnight).
- Use a sharp knife wiped clean between cuts for perfect squares.
Notes
- These bars are great for Easter tables and baby showers.
- Store leftovers in the refrigerator for best freshness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320–360
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Pastel Swirl Cheesecake Bars, Spring Dessert, Lemon Curd, Cheesecake