Go Back
+ servings
Tie Dyed Oreo Cheesecakes

Mini Tie Dye Cheesecake Recipe

This Mini Tie Dye Cheesecake recipe is easy, delicious, takes very few ingredients and everyone LOVES them. Perfect for springtime!
Course Dessert
Cuisine American
Keyword tie dye cheesecake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cheesecakes
Calories 161kcal



  • Preheat oven to 325 degrees. Line a muffin tin with paper liners and place one oreo cookie into the bottom of each. Set aside.
  • In a large stand mixer, whip cream cheese with sugar and flour until incorporated. Stir in vanilla and egg. Scrape the sides and whip again until smooth. Scoop 1 tablespoon of cheesecake batter into four small bowls. Dye each bowl a different color according to preference. I chose rather bright colors.
  • Spoon the remaining colorless cheesecake batter between the 12 muffin tins evenly. Use the spoon or your finger to spread it overtop of the entire cookie.
  • Drop small dollops of colored cheesecake batter into the muffin tins. Make sure they stay close to the edges and you have three colors per cake!
  • Using a toothpick, swirl the colors together. {Don't do this too much or your colors will mix and you'll have a weird-ish brown color!}
  • Bake for 20 minutes or until cheesecakes are completely set. Remove from oven and cool completely. Refrigerate until completely chilled, remove papers and serve.


Calories: 161kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 121mg | Potassium: 57mg | Fiber: 1g | Sugar: 14g | Vitamin A: 274IU | Calcium: 23mg | Iron: 1mg