Funfetti vanilla bean cheesecake bars recipe

Silky and dreamy funfetti vanilla bean cheesecake bars bursting with a wonderful, crave-worthy vanilla flavor and packed with colorful sprinkles in every bite!

Talking about food is not an easy job, although some may disagree with me. It’s a struggle to find the right words to describe a product we’re not able to taste. How can I convince you should scroll to the recipe card and make these funfetti vanilla bean cheesecake bars right this moment when even I have mixed feelings?

From the moment the idea of this recipe came to mind I knew exactly what I was going to say: Look at those sprinkles! Don’t you love them? Everybody loves sprinkles!

I still believe that sprinkles make desserts better, but after making and eating these funfetti vanilla bean cheesecake bars I knew I had to change my story. Becuase it’s not about the sprinkles, it’s all about …….

THE VANILLA BEANS!!

I’m sure I’m not the only one who grabs a bottle of vanilla extract and use a teaspoon or so in every single dessert but once you use vanilla beans there’s no turning back! You want to add them to everything.

My latest food crush are Rodelle Vanilla Beans!

I’ve tried them for the first time about 2 years ago after I attended a conference and received a free bean. I was so excited when I noticed how plump and fresh the bean was, unlike other dry beans I bought from my local store or ordered online.

Finding the perfect vanilla bean is like finding that perfect little black dress.

I’ve used vanilla beans in other recipes before, (chocolate cupcakes with vanilla bean frosting and vanilla bean cake with vanilla bean frosting) but, this time, I used the beans to make these irresistible cheesecake bars.

I’m so happy I did! It gave the cheesecake the most wonderful, crave-worthy vanilla flavor! I’m 100% sure this is what dreams are made of.

The base of these creamy cheesecake bars is my go-to two ingredients graham cracker crust: butter and crackers. Although I usually use store bought graham crackers crumbs, this time I used crackers and pulsed them in the food processor until finely ground.

The graham cracker crust is topped with a rich, creamy cheesecake. For the cheesecake, you’ll need the basic ingredients – cream cheese, sugar, eggs plus 2 vanilla beans and sprinkles!!

Before you start, make sure the eggs and cream cheese are at room temperature. Having the ingredients at room temperature ensures a velvety cheesecake filling. If your cream cheese and eggs are cold, you’ll over-beat the filling incorporating too much air into it.

To use the vanilla bean, you have to split it open lengthwise with a sharp paring knife, holding onto the bean’s “hook” with your fingers. With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the split-open vanilla bean.