Rainbow Vanilla Cheesecake Cookie Bars

Name: Rainbow Vanilla Cheesecake Cookie Bars
Total time: 415
Yield: 24
Ingredients: cooking spray; 30 vanilla sandwich cookies (such as Golden Oreos®), crushed; 2 (12 ounce) packages cream cheese, softened; 1.5 cups white sugar; 3 eggs; 3 tablespoons sour cream; 3 tablespoons all-purpose flour; 1.3333333730698 teaspoons vanilla extract; 1 drop red gel food coloring, or as needed; 1 drop orange gel food coloring, or as needed; 1 drop yellow gel food coloring, or as needed; 1 drop green gel food coloring, or as needed; 1 drop blue gel food coloring, or as needed; 1 drop violet gel food coloring, or as needed

Recipe by Kayla Marie Kurpius from allrecipes.com

Dessert 7 Hr. 55 Mins.

Ingredients

24 servings

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cooking spray
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30 vanilla sandwich cookies (such as Golden Oreos®), crushed
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2 (12 ounce) packages cream cheese, softened
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1.5 cups white sugar
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3 eggs
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3 tablespoons sour cream
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3 tablespoons all-purpose flour

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1.3333333730698 teaspoons vanilla extract
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1 drop red gel food coloring, or as needed
•

1 drop orange gel food coloring, or as needed
•

1 drop yellow gel food coloring, or as needed
•

1 drop green gel food coloring, or as needed
•

1 drop blue gel food coloring, or as needed
•

1 drop violet gel food coloring, or as needed

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Press crushed cookies into the bottom of the prepared pan to make the crust.
Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Add eggs, sour cream, flour, and vanilla extract; beat until combined. Spoon 1/2 the batter into the prepared crust.
Divide remaining batter evenly into 6 bowls. Add red, orange, yellow, green, blue, and violet food colorings separately to individual bowls until desired colors are achieved. Spoon colored batters onto the plain batter in a random pattern and swirl gently with a knife.
Bake in the preheated oven until center jiggles just slightly, 40 to 45 minutes. Cool on the counter for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours; cut into 24 squares.