Galaxy No-Bake Cheesecake Bars

These were so fun to make! I did them for a 70s theme back-school party this week. A simple no-bake cheesecake recipe with neon gel food coloring (I got mine at the grocery store) makes an easy and fun effect.

This recipe makes a 9x13 pan- I recommend chilling them overnight in the fridge or even freezing them before slicing for beautiful sharp edges. The colors are also more vibrant after an overnight rest. Enjoy!

For the Crust:

• 3 cups graham cracker crumbs (about 2 sleeves)

• ¾ cup unsalted butter, melted

• ¼ cup granulated sugar

• ¼ tsp salt

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, room temperature

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 2½ cups heavy whipping cream, cold

• 2 tbsp lemon juice (helps it set a bit more firmly)

  
  

For the Neon Swirl:

• Gel or neon liquid food coloring (choose 2–4 colors like pink, blue, green, and purple)

• Toothpick or skewer for swirling

  
  

Instructions

1. Prepare the Crust

1. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. In a large bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until well combined.

3. Press the mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup or glass to smooth and compress it evenly.

4. Place the crust in the freezer while you prepare the filling.

   
   

2. Make the Filling

1. In a large mixing bowl, beat the softened cream cheese until very smooth (2–3 minutes).

2. Add powdered sugar, vanilla extract, and lemon juice. Beat until fully incorporated and fluffy.

3. In a separate bowl, whip the cold heavy cream until stiff peaks form (about 3–5 minutes with a hand or stand mixer).

4. Gently fold the whipped cream into the cream cheese mixture in batches until fully combined and smooth. Be careful not to deflate it too much.

   
   

3. Assemble and Swirl

1. Remove the crust from the freezer and pour the cheesecake filling over it. Smooth the top with a spatula.

2. Dot the surface with drops of neon food coloring (about 2–3 drops per color, spaced randomly).

3. Using a clean toothpick or skewer, swirl the colors gently across the surface to create a beautiful marbled effect. Don’t overdo it — less is more!

4. Tap the pan gently on the counter to remove any air bubbles and level the top.

4. Chill

• Cover the pan with plastic wrap or foil and refrigerate overnight (at least 8 hours) to allow the cheesecake to fully set and firm up.

5. Serve

1. Use the parchment overhang to lift the cheesecake from the pan.

2. Slice into bars with a sharp knife (wipe between cuts for clean edges).

3. Serve chilled — enjoy the color swirl and creamy goodness!

Tips

• Storage: Keep covered in the fridge for up to 5 days.

• Freeze: You can freeze the bars for up to 1 month. Thaw in the fridge before serving.

• Crust Variations: Try Oreos or Biscoff cookies instead of graham crackers for a flavor twist!