Tye-Dyed Oreo Cheesecakes – a delicious recipe with Cookies, weight Cream Cheese, Sugar, All-purpose, Vanilla, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees F. Line 12 muffin tins with paper liners and place a Spring Oreo Cookie in the bottom of each and set aside.
2
Whip cream cheese in large bowl. Slowly pour in sugar and flour. Scrape down sides and mix again briefly. Whip in vanilla extract and egg until incorporated. Scrape sides and whip again. Spoon 1 tablespoon of cheesecake mix into 4 small bowls and dye each bowl with desired colors. Set aside.
3
Top the Oreo cookies evenly with the remaining (uncolored) cheesecake mixture. You may have to use your finger to spread the filling over the cookie.
4
Spoon small amounts (about 1/2 teaspoon) of the colored cheesecake mixtures onto the prepared cheesecakes being sure to place the dollops close to the edges. You will want at least two colors per cheesecake. Once all the dollops of colored cheesecake are in place, drag a toothpick through the different colors to create a swirl pattern. Try to not to mix the colors together too much because you may get a different color.
5
Bake for 20 minutes or until cheesecakes have set completely. Remove from oven and bring to room temperature. Place cooled cheesecakes into the fridge to chill. Remove papers and serve cold.
342
kcal
Calories
22
g
Fat
30
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 whole Spring Oreo Cookies, 8 ounces, weight Cream Cheese, At Room Temperature, 1/2 cups Granulated Sugar, 1 Tablespoon All-purpose Flour, and more.
Yes, Tye-Dyed Oreo Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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