Tie-Dye Cheesecake Easter Eggs
Bright pink, blue, yellow and purple swirled cheesecake shaped Easter eggs.
easter dessert, easter egg cheesecake, tie dye cheesecake
Beth Jackson Klosterboer
graham cracker crumbs
1/2 stick butter, melted
8 oz. blocks cream cheese, softened
heavy whipping cream
yellow, and purple food coloring
Preheat oven to 325 degrees Fahrenheit.
Stir together graham cracker crumbs and melted butter.
Spoon about a tablespoon of crumbs into each of 16 oval shaped cavities in 2 silicone molds.
Press crumbs into an even layer.
Bake for 8-12 minutes until fragrant and golden brown.
Remove and cool completely.
Set molds on baking pans.
Bring a pot of water to a boil.
Beat cream cheese until light and fluffy.
Add sugar, eggs, heavy whipping cream, and vanilla and beat just to combine.
Equally diving filling into 4 bowls.
Tap the bowls on the counter several times to remove air bubbles.
Color one bowl pink, one blue, one yellow, and one purple using food coloring.
Pour about 1/4 cup of one colored filing into a small bowl. Pour another color next to it, then another and another.
Scoop out some filling from the bowl and pour it over one of the graham cracker crusts.
Repeat filling the mold up to about 1/8 of an inch from the top.
Refill bowl as needed and repeat filling all 16 cheesecake Easter eggs.
Set pans in oven.
Pour water into the pan, being careful not to pour any onto the cheesecake filling.
Bake for 18-22 minutes until the edges of the cheesecake look set. The center will still be jiggly.
Remove molds from water bath, set on a cooling rack, and cool for 30 minutes .
Freeze for at least 3 hours.
Remove and push cheesecakes out of silicone molds.
Cover with paper towels and refrigerate until ready to serve.
Tie-Dye Cheesecake Easter Eggs https://hungryhappenings.com/tie-dye-cheesecake-easter-eggs/