When all else fails load up your life with sprinkles. Ideally in a sweet and chewy funfetti cookie format with a cheesecake swirl going through the center.

So hard not to eat all this raw cookie dough

You’re making cooking dough (note it needs to chill a few hours)… pressing 3/4 of that dough into a square pan…. pouring a super super quick and easy cheesecake filling over (and more sprinkles of course) and then crumbling the remaining dough on top. The result is a sweet/chewy/creamy bar loaded with rainbow sprinkles. It’s impossible not to smile while eating these funfetti bars.

You’ll need:

For Cookies

• 0.5 cup unsalted butter room temp
• 1 cup sugar
• 1 large egg
• 2 teaspoons vanilla extra
• 1.75 cup flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• Pinch salt
• 0.25 rainbow sprinkles

For Cheesecake

• 1 8 ounce brick of cream cheese, at room temp
• 1 large egg
• 0.5 cup powdered sugar
• 0.25 cup plus 1 tablespoon rainbow sprinkles
• 1 teaspoon vanilla extract

To Make:

1. Whisk together flour, baking soda, baking powder and salt in medium bowl.
2. Beat together sugar and butter in large bowl with electric beaters for two minutes.  Add egg and vanilla and beat well.
3. Add dry ingredients to wet ingredients all at once.  Beat with electric beaters for five seconds, then stir with a wooden spoon until just combined.  Stir in sprinkles.  Do not overmix.
4. Chill dough for two hours or overnight.
5. To make the cheesecake filling: beat cream cheese with electric beaters in a large bowl until smooth.  Add sugar and vanilla and beat well.  Add egg and beat until just combined.
6. Line an 8” square baking pan with parchment paper.  Preheat oven to 350 degrees F.
7. Press ¾ of the cookie dough onto the bottom of the prepared pan.  Pour cheesecake batter over top and smooth out.  Sprinkle with 0.25 cup rainbow sprinkles.
8. Crumble the remaining cookie dough in your hands and scatter evenly over filling.  Sprinkle remaining tablespoon of sprinkles over top.
9. Bake for 26-30 minutes.  Cool completely then transfer to fridge.  Cut and serve, keep leftovers in refrigerator.

 Inspired by CrunchyCreamySweet