Tie Dye Cheesecake
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Tie Dye Cheesecake
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Tie Dye Cheesecake is the most colorful cheesecake you will ever see. This no bake cheesecake is made with five different bold colors and is full of delicious flavor.
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Ingredients
Crust Ingredients
- 1 1/2 graham cracker crumbs sleeves
- 1 butter stick, melted
- 1 Tablespoon sugar
Cheesecake Ingredients
- 5 - 8 ounce cream cheese softened, packages of
- 1 sweetened condensed milk
- 1/2 cup powdered sugar
- 1 Tablespoon orange jello
- 1 Tablespoon berry blue Jello
- 1 Tablespoon raspberry jello
- 1 Tablespoon lime Jello
- 1 Tablespoon grape jello
- Gel food coloring Neon pink, Neon Orange, Neon Aqua, Neon Purple, Neon Lime
Instructions
Directions
- Line the bottom of the Spring-form pan with parchment paper, and set aside.
- Stir graham cracker crumbs together with sugar.
- Pour melted butter over crumbs and stir.
- Press the graham cracker crumbs evenly into the bottom of the Spring-form pan, and place the pan in the freezer.
- Mix the softened cream cheese until it's smooth and creamy.
- Add the sweetened condensed milk, blend again.
- Add powdered sugar and blend on low until creamy.
- Divide the mixture into five bowls.
- Pour each Jello colors into a bowl of cheesecake to make five flavors of batter.
- Go back and add the coordinating color of food coloring.
- Add more to achieve the desired color.
- Remove the Spring-form pan from the freezer.
- Drop in 1/2 a tablespoonful of each of the colors, alternating between the colors until you fill the bottom of the pan. Continue to drop the 1/2 Tablespoons of cheesecake mixture on top of the bottom layer until you've used all the cheesecake mixture.
- Use a wooden skewer to swirl through the cheesecake, creating a tie dye look.
- Place the Spring-form pan back in the freezer and let sit for at least 6 hours to completely set, or overnight for best results.
- When you're ready to serve, remove the cheesecake from the freezer about 15 minutes before time to serve.
- Cut into 2 - 3 inch pieces and serve.
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Nutrition Information
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Calories
216kcal
(11%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
51mg
(17%)
Sodium
178mg
(7%)
Potassium
67mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
622IU
(12%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 178mg | 7% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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