Confetti Bar Cheesecake

Confetti Bar Cheesecake

If you’re looking for an Easter dessert that stands out, this is it. This confetti bar cheesecake layers a rich, creamy cheesecake with a peanut butter butterscotch marshmallow topping that wraps around it completely.

It’s bold, over-the-top, and built different.

Ingredients

Cheesecake Base

  • 16 oz cream cheese (room temperature)
  • ⅔ cup sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract

Crust

  • 1 ½ cups graham cracker crumbs
  • 6 tbsp melted butter

Confetti Bar Layer

  • 1 bag butterscotch chips
  • 1 cup crunchy peanut butter
  • ½ cup butter
  • 1 bag rainbow mini marshmallows

Instructions

1. Prep the crust

Mix graham cracker crumbs with melted butter until evenly combined. Press firmly into the bottom of a 6” springform pan.

Wrap the outside of the pan with jumbo tin foil to fully seal it—this prevents water from seeping in during the water bath.

2. Make the cheesecake filling

Beat cream cheese and sugar until smooth.

Add eggs one at a time, mixing on low speed. Do not overmix.

Add vanilla and mix just until combined.

Pour the cheesecake batter over the crust.

3. Bake in water bath

Place the wrapped springform pan into a larger pan and fill with hot water halfway up the sides.

Bake at 325°F (163°C) for 60–75 minutes.

The cheesecake is done when the center reaches 150°F and still has a slight jiggle.

4. Cool completely

Remove from oven and let cool at room temperature, then transfer to the fridge until fully chilled.

Once cooled, remove the cheesecake from the springform pan.

5. Make the confetti layer

In a saucepan over low heat, melt butterscotch chips, peanut butter, and butter. Keep heat low to avoid seizing.

Remove from heat and allow to cool slightly.

Fold in rainbow mini marshmallows.

6. Assemble (key step)

Spread the confetti mixture around the sides and across the top, fully wrapping the cheesecake.

Reattach the springform ring and lock it back into place tightly so everything holds together.

7. Final chill

Return to the fridge and chill until fully set before slicing.

Tips for Best Results

  • Use jumbo foil—regular foil can leak in a water bath
  • Don’t overmix your batter or you’ll lose that dense texture
  • Let the topping cool slightly before applying so it doesn’t melt the cheesecake
  • Chill fully after assembling so you get clean slices

Why This Cheesecake Hits

This isn’t your typical Easter dessert. You’ve got a classic, creamy cheesecake wrapped in a chaotic, crunchy, peanut buttery confetti layer.

It’s rich. It’s loud. And it actually delivers.

Back to blog