Name: Rainbow Vanilla Cheesecake Cookie Bars
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Cooking spray -; Vanilla sandwich cookies (such as Golden Oreos®), crushed - 30; Cream cheese, softened - 2 (12 ounce) packages; White sugar - 1 ½ cups; Eggs - 3; Sour cream - 3 tablespoons; All-purpose flour - 3 tablespoons; Vanilla extract - 1 ⅓ teaspoons; 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 - 1 drop

Ingredients for - Rainbow Vanilla Cheesecake Cookie Bars

1. Cooking spray

2. Vanilla sandwich cookies (such as Golden Oreos®), crushed 30

3. Cream cheese, softened 2 (12 ounce) packages

4. White sugar 1 ½ cups

5. Eggs 3

6. Sour cream 3 tablespoons

7. All-purpose flour 3 tablespoons

8. Vanilla extract 1 ⅓ teaspoons

9. Red gel food coloring, or as needed 1 drop

10. Orange gel food coloring, or as needed 1 drop

11. Yellow gel food coloring, or as needed 1 drop

12. Green gel food coloring, or as needed 1 drop

13. Blue gel food coloring, or as needed 1 drop

14. Violet gel food coloring, or as needed 1 drop

How to cook deliciously - Rainbow Vanilla Cheesecake Cookie Bars

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray.

2 . Stage

Press crushed cookies into the bottom of the prepared pan to make the crust.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.