Mini tie-dyed cheesecake.
Mini Tie-Dyed Cheesecake
Apparently, there’s a resort at Disney that makes a mean tie-dyed cheesecake. I found a knock-off recipe for it at Slashfood, but this is my version. Same basic cheesecake filling, but with a vanilla wafer crust and sour cream topping. And in miniature. Not too mini though. You still feel fully happy that you’ve had a real piece of cheesecake when you’re done.
But look at those colors! Every cheesecake is different. Different swirls and layers. But all bright and colorful and fun, fun, fun. I used Betty Crocker neon food gels for coloring the cheesecake. This particular one looks more layered than tie-dyed, but I still like it. Wouldn’t it be great to show up at a party with a tie-dyed cheesecake? People would go crazy. Or a red and green one for Christmas? Just too many possibilities. I love it.
Recipe: Tie Dyed Cheesecake
(adapted from Slashfood)
3/4 c. vanilla wafers, crushed into fine crumbs in food processor
2 Tbsp. granulated sugar
2 – 2 1/2 Tbsp. melted butter (enough to bring cookie crumbs and sugar together)
16 oz. cream cheese, room temperature
1/2 c. sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
2 large eggs
1/4 c. sour cream
Sour Cream Topping:
1/2 c. sour cream
4 tsp. granulated sugar
1/4 tsp. vanilla extract
Line muffin tin with paper liners. Preheat oven to 350 degrees. Combine cookie crumbs and sugar and add enough melted butter to bring mixture together. Press a spoonful into the bottom of each muffin liner. Bake for 5-6 minutes or until just golden. Remove from oven to cool while you make the filling.
Beat cream cheese, sugar, vanilla, and almond extract until smooth. Add eggs one at a time. Add sour cream. Divide filling into 4 bowls and add desired amount of food coloring to each bowl to give you 4 different colors of batter. Drop by spoonfuls onto cookie crust in muffin liners. You can use a toothpick to swirl the colors together or just leave them in dollops. Do not overswirl or the colors will combine. Tap the tin on the countertop to make sure the filling spreads to the sides. Return to 350 degree oven and bake until center is almost set but still jiggling a little. Start checking at 15 minutes. They will bake between 15-20 minutes, depending on the size of your muffin tin and varying oven temps.
Combine sour cream, sugar, and vanilla extract in a small bowl. Spread over surface of warm cheesecakes and return to oven for about 5-6 minutes. Cool on wire rack. Chill.