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Tie Dye Cheesecake

Tie Dye Cheesecake is a creamy baked cheesecake swirled with vibrant colors and set on a buttery Golden Oreo crust. Finished with fluffy whipped cream and sprinkles, this eye-catching dessert is perfect for celebrations where you want something fun, memorable, and irresistibly delicious.
Prep Time40 minutes
Cook Time1 hour 30 minutes
Chilling Time6 hours
Servings: 12

Ingredients

Crust

  • 2 cups crushed Golden Oreo cookies
  • 3 tablespoons melted butter
  • 1 tablespoon sprinkles

Cheesecake Filling

  • 2 pounds cream cheese room temperature
  • 1 1/3 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • Gel food coloring assorted colors

Topping

  • 1 cup heavy whipping cream
  • 1 –2 tablespoons powdered sugar
  • Sprinkles for decorating

Instructions

Make the Crust

  • Preheat oven to 350°F. Lightly grease a 9-inch springform pan.
  • Mix crushed Golden Oreos, melted butter, and sprinkles until evenly combined.
  • Press the mixture firmly into the bottom of the pan and slightly up the sides.
  • Bake for 12–15 minutes until set. Cool completely on a wire rack.

Make the Cheesecake Filling

  • Reduce oven temperature to 325°F.
  • Beat cream cheese until smooth and fluffy, scraping the bowl as needed.
  • Add sugar and beat until fully incorporated and creamy.
  • Mix in vanilla extract and salt.
  • Add eggs one at a time, mixing gently after each addition.
  • Blend in sour cream, then heavy cream, until smooth.
  • Divide batter evenly into four bowls and tint each with food coloring.

Assemble & Bake

  • Transfer each colored batter to a piping bag.
  • Pipe large dollops randomly over the cooled crust, alternating colors.
  • Use a knife to gently swirl the colors together.
  • Wrap the outside of the pan with foil and place in a roasting pan.
  • Pour hot water into the roasting pan until halfway up the sides of the cheesecake pan.
  • Bake for 1½ hours, until the center is set but slightly jiggly.
  • Turn oven off, crack the door open, and leave cheesecake inside for 1 hour.
  • Remove and refrigerate for at least 4 hours or overnight.

Make the Topping

  • Whip heavy cream until soft peaks form.
  • Add powdered sugar and whip until firm peaks form.
  • Pipe whipped cream over the cheesecake and decorate with sprinkles.

Notes

  • Use gel food coloring for vibrant color without thinning the batter.
  • Do not overmix after adding eggs to prevent cracking.
  • Chill overnight for best flavor and clean slices.
  • Customize colors to match holidays or party themes.
  • Wipe knife between cuts for neat slices.