Tie Dyed Oreo Cheesecakes

{Feel like winning something? Check out and enter my GIVEAWAY! Click here for more info!}

Well, I couldn’t get through this week of treats without doing another version of these little Oreo Cheesecakes. If you have never made these, please oh please make them! They are easy, cute, delicious, take very few ingredients and everyone LOVES them. One of my favorite go to desserts when I’m short on time.

I jazzed these ones up a bit with some colorful swirls for Easter {and because it’s finally start to feel like spring!}. If you have a baby or bridal shower coming up, you can color coordinate! How cute would that be? Little pink swirls for a baby girl? How precious! I love all sorts of parties celebrating anything…especially brand new babies!

Anyways, these are super simple to make even though they look a little more time consuming than the regular ones. And by time consuming I mean an extra 5 minutes. See the photos below for instructions. I kid you not- easy breezy!

Also, is it tye dye or tie dye? Just wonderin…..

Hope you all have a great Easter weekend! I will be enjoying the last few days with my sweet husband before he heads off to Oklahoma for some training. I told him to sneak away to get me Pioneer Woman’s autograph and her ‘limited edition not sold in stores we only made 6’ Kitchenaid stand mixers. Haha. Realistic? No. But a girl can dream. Have a great holiday! See you all on Monday!

Tye-Dyed Oreo Cheesecakes
yield: 12
Print This Recipe Print This Recipe

12 Spring Oreo Cookies
1-8 oz. package cream cheese, softened
1/2 cup granulated sugar
1 tablespoon all purpose flour
1/2 teaspoon vanilla
1 egg
food coloring {I used Wilton gels}

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!}

All your swirls of color should look something like this:

Bake for 20 minutes or until cheesecakes are completely set. Remove from oven and cool completely. Refrigerate until completely chilled, remove papers and serve.

Read more of our favorites



Leave a Comment

Your email address will not be published. Required fields are marked *

  1. My goodness what cheerfully spring like treasures! I must make these SOON!

    Wishing you a lovely Easter!
    ~avril 🙂

  2. You are awesome. You are like the engergizer bunny of baking and cooking. I absolutely love following you and baking along. Thank you, thank you and thank you.

  3. Nothin’ short of fabulous! Taste, looks, fun!

  4. Mine are in the oven now!!
    They are so very pretty.
    Thanks for the idea!

  5. I’ve seen this recipe somewhere else before but LOVE your take on it. The colours are so awesome and really add “umph” to the look of these 🙂

  6. These were a hit Laura! I loved how the final flavor ended up being just like an oreo cheesecake! So easy to make and so cute to plate for Easter! Everyone loved them! Thanks so much for the great recipe…AGAIN!



  1. Lauren's Latest » Individual Oreo Turtle Cheesecakes - [...] And, the best worst part is you can whip these up in 10 minutes flat! TROUBLE, I tell you!…