Mini Tie Dye Cheesecakes
Indulge in the creative delight of Mini Tie Dye Cheesecakes. These vibrant, bite-sized treats combine a luscious, creamy filling with a crunchy Oreo base. Perfect for parties or a fun family dessert, they're simple to make and irresistibly colorful. Why not make these delicious cheesecakes tonight?
Equipment
- Wooden Spoon
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 12 Spring Oreo Cookies
- 8 oz cream cheese 1 block, softened
- 1/2 cup granulated sugar
- 1 tablespoon all purpose flour
- 1/2 teaspoon vanilla
- 1 egg
- food coloring {I used Wilton gels}
Instructions
- 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 granulated sugar and all purpose 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.
- Spoon the remaining colorless cheesecake batter between the 12 muffin tins evenly.
- Drop small dollops of colored cheesecake batter into the muffin tins.
- Using a toothpick, swirl the colors together.
- Bake for 20 minutes or until cheesecakes are completely set.
- Remove from oven and cool completely. Refrigerate until completely chilled, remove papers and serve.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days. They’re great for snacking!
- Freezing: These cheesecakes can be frozen! Wrap each one in plastic wrap and store in a freezer bag. Thaw them in the fridge before serving.
- Pairing: Serve with fresh fruit or whipped cream for a delightful contrast of flavors and textures.
- Customizations: Feel free to add chocolate chips or fruit purees into the batter for added flavor!
- Crust Options: Instead of Oreo cookies, try graham crackers or even shortbread for a different twist.