Rainbow Cheesecake Bars

Rainbow Cheesecake Bars

Submitted by: Nichole Callaway

Serving Size: 16

Nutritional Information: Per Serving: 416 cal., 29 g total fat (16 g sat. fat), 124 mg chol., 285 mg sodium, 36 g carb., 1 g fiber, 6 g pro.

Qty Ingredient
32 ouncescream cheese, softened
1/4 cupschocolate hazelnut spread
11 ouncesmandarin oranges, drained
10 fresh strawberries
2 kiwi fruits
8 ouncesfresh pineapple
1/2 cupsbutter, softened
1 1/4 cupsgraham crackers, finely crushed (18 squares)
2 teaspoonsvanilla
1 lemon, juiced
1 1/2 cupssugar, divided
4 eggs
6 eggs


  1. Preheat oven to 350°F.
  2. For cheesecake filling, place cream cheese in a medium mixing bowl. Add eggs, 1 cup of the sugar, the lemon juice and vanilla. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Set aside.
  3. For crust, in a medium bowl combine graham cracker crumbs and ½ cup sugar. Stir in melt butter. Press crumb mixture onto the bottom of a 9x13-inch baking dish to form a firm, even crust. Pour cheesecake filling over crust, spreading smoothly. Bake for 45 to 60 minutes or until center appears set. Cool in pan on a wire rack. Cover and refrigerate.
  4. Just before serving, cut pineapple, kiwi and strawberries into bite-size pieces. Cut cheesecake into bars. Arrange cut-up fruit and mandarin oranges on individual servings. Place hazelnut spread in a custard cup. Microwave on 100% power (high) for 1 minute or until melted. Transfer spread to a small resealable bag. Cut the tip of one corner of the bag and drizzle spread over each bar. Store leftover bars, covered, in the refrigerator.