Tie die cheesecake bars are rich, creamy, and so beautiful. These easy to make fun cheesecake bars are perfect for parties, Easter, or any occasion.
Why You'll Love These Cheesecake Bars
No water bath. What I love most about cheesecake bars is that you don't need to worry about a water bath. You just bake them right in the pan with no extra work.
Creamy texture. These bars have a rich and creamy texture.
Easy to make. This recipe is easy to make and can be done by beginner bakers.
So pretty! The tie dye effect makes these bars so pretty to look at.
Holiday baking. These cheesecake bars are perfect for Easter!
INGREDIENTS
- Butter- This recipes use salted butter
- White sugar
- Graham cracker crumbs- You can make your own or by pre-made (my preference)
- Cream cheese- Make sure it is full fat cream cheese
- Heavy cream- Make sure it is at room temperature
- Vanilla extract
- Eggs- This recipe uses 2 large whole egg at room temperature
- Food colouring- I like to use neon food colouring for bright colours.
Step by Step Instructions
Preheat oven to 325 F and line a square 8×8 baking pan with parchment paper.
Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.
Making the Crust
In a medium sized bowl mix the graham cracker crumbs, sugar, and melted butter together until well combined. The mixture will have the texture of wet sand.
Add the crumb mixture into your lined baking pan. Using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan.
Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.
CHEESECAKE BATTER
Using a stand mixer or hand held mixing beat cream cheese in a large bowl until smooth.
Add in the sugar and mix till incorporated.
Add in the heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.
Add in the two eggs one at a time, mix just until combined on a low speed.
Divide the batter into 4 bowls.
In each bowl add a different colour of food colouring. Start with a small amount and slowly add more. The amount will vary depending on the brand of dye you use.
Assembling the Cheesecake
Spoon in cheesecake batter from all four colours. Layer the batter so you get a nice mixture. Keep repeating this until all the batter is added.
Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.
Bake cheesecake for 35 minutes or until edges are stiff and the middle is just a little jiggly.
Remove pan from the oven and let fully cool to room temperature.
Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
FREQUENTLY ASKED QUESTIONS
STORING THE Cheesecake
Cheesecake should be stored in the fridge. The cheesecake will stay good up to four days after baking.
Serving THE Cheesecake
To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment.
Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
Why Do I Need to Use Room Temperature Ingredients?
Room temperature ingredients are key to making a cheesecake. Room temperature eggs, cream cheese, and heavy cream allow them to be broken down easier in the batter and needs less mixing.
If you make these tie dye cheesecake bars please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
You Might Also Love
- Tie Dye Cookies
- Tie Dye Rainbow Bread
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- Red Velvet Cheesecake Brownies
- Pumpkin Swirl Cheesecake Bars
- Double Chocolate Cheesecake Cookies
Tie Dye Cheesecake Bars
Equipment
- 8x8 square baking pan
- hand mixer or stand mixer
- parchment paper
Ingredients
Crust
- 1/4 C salte butter melted
- 1 & 1/4 C graham cracker crumbs
- 1 tbsp white sugar
Cheesecake Batter
- 16 oz full fat cream cheese at room temperature
- 3/4 C white sugar
- 1/4 C heavy cream at room temperature
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1/8 tsp each 4 different colours of food colouring I like to use neon or very bright colours
Instructions
- Preheat oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.
Crust
- In a medium sized bowl mix the graham cracker crumbs, sugar, and melted butter together until well combined. The mixture will have the texture of wet sand.1/4 C salte butter, 1 & 1/4 C graham cracker crumbs, 1 tbsp white sugar
- Add the crumb mixture into your lined baking pan. Using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan.
- Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.
Cheesecake Batter
- Using a stand mixer or hand held mixing beat cream cheese in a large bowl until smooth.16 oz full fat cream cheese
- Add in the sugar and mix till incorporated.3/4 C white sugar
- Add in the heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.1/4 C heavy cream , 2 tsp vanilla extract
- Add in the two eggs one at a time, mix just until combined on a low speed.2 large eggs
- Divide the batter into 4 bowls.
- In each bowl add a different colour of food colouring. Start with a small amount and slowly add more. The amount will vary depending on the brand of dye you use. I like to use neon colours so it's very bright.1/8 tsp each 4 different colours of food colouring
Assembling the Cheesecake
- Spoon in cheesecake batter from all four colours. Layer the batter so you get a nice mixture. Keep repeating this until all the batter is added.
- Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
- Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.
- Bake cheesecake for 35 minutes or until edges are stiff and the middle is just a little jiggly.
- Remove pan from the oven and let fully cool to room temperature.
- Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
- To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
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