Looking for a fun twist on a classic dessert? Then look no further. Tie-Dyed Cheesecake is the perfect go-to recipe that will sure to be a hit with everyone young and old, and is guaranteed to really turn up the party.
I made this Tie-Dyed Cheesecake for my cousin’s bridal shower as part of the dessert bar, but it’s a perfect dessert for any occasion. The original recipe calls for a flour/brown sugar crust. I wasn’t a big fan of it, as it was too flaky and dry, so the second time around making it I opted for my favorite cinnamon graham cracker crust (bonus! It adds an extra kick of flavor!). I also substituted the fruit that the recipe originally called for, from frozen strawberries and canned peaches to fresh raspberries and fresh mango – feel free to adjust to your taste preferences!
adapted from Taste of Home
2 cups cinnamon graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
1 teaspoon cinnamon
2 cups slices mangos
1/2 cup powdered sugar, divided
1 1/2 cups raspberries
4 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
Combine all ingredients. Press into bottom 8×8 pan. Bake at 400° for 5 minutes.
Meanwhile, in a in a blender, combine mangos and 1/4 cup confectioners’ sugar; cover and process until smooth. Transfer to a small bowl. Repeat with raspberries and remaining confectioners’ sugar; set aside.
In a large bowl, beat cream cheese until smooth. Beat in the eggs, sugar and vanilla until smooth. Pour over crust. Spoon 1/2 cup mango mixture over the cream cheese layer. Top with 1/2 cup raspberry mixture.
With a knife, cut through cream cheese filling to swirl. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cut into bars; serve with remaining fruit mixtures if desired. I find if you’re making them ahead of time to serve later that sticking them in the freezer for a half hour helps to firm up, making it easier to cut and serve. Makes: 2 dozen.
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