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Tie Dye Cheesecake is the most colorful cheesecake you will ever see. It's made with five different bold colors and is full of delicious flavor.
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Tie Dye Cheesecake

Tie Dye Cheesecake is the most colorful cheesecake you will ever see. This no bake cheesecake is made with five different bold colors and is full of delicious flavor.
Prep Time25 mins
Chill Time6 hrs
Total Time6 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: jello cheesecake, jello no bake cheesecake, no bake cheesecake
Servings: 8
Calories: 216kcal
Author: Jill


  • Stand Mixer
  • Blender
  • 7 inch spring-form pan
  • 5 small bowls
  • spoons
  • Spatula's
  • Parchment paper


Crust Ingredients

  • 1 1/2 sleeves of graham cracker crumbs
  • 1 stick of butter - melted
  • 1 Tablespoon of sugar

Cheesecake Ingredients

  • 5 - 8 ounce packages of cream cheese - softened
  • 1 can of sweetened condensed milk
  • 1/2 cup of powdered sugar
  • 1 Tablespoon of orange Jello
  • 1 Tablespoon of Berry Blue Jello
  • 1 Tablespoon of Raspberry Jello
  • 1 Tablespoon of Lime Jello
  • 1 Tablespoon of Grape Jello
  • Gel food coloring Neon pink, Neon Orange, Neon Aqua, Neon Purple, Neon Lime



  • Line the bottom of the Spring-form pan with parchment paper, and set aside.
  • Stir graham cracker crumbs together with sugar.
  • Pour melted butter over crumbs and stir.
  • Press the graham cracker crumbs evenly into the bottom of the Spring-form pan, and place the pan in the freezer.
  • Mix the softened cream cheese until it's smooth and creamy.
  • Add the sweetened condensed milk, blend again.
  • Add powdered sugar and blend on low until creamy.
  • Divide the mixture into five bowls.
  • Pour each Jello colors into a bowl of cheesecake to make five flavors of batter.
  • Go back and add the coordinating color of food coloring.
  • Add more to achieve the desired color.
  • Remove the Spring-form pan from the freezer.
  • Drop in 1/2 a tablespoonful of each of the colors, alternating between the colors until you fill the bottom of the pan. Continue to drop the 1/2 Tablespoons of cheesecake mixture on top of the bottom layer until you've used all the cheesecake mixture.
  • Use a wooden skewer to swirl through the cheesecake, creating a tie dye look.
  • Place the Spring-form pan back in the freezer and let sit for at least 6 hours to completely set, or overnight for best results.
  • When you're ready to serve, remove the cheesecake from the freezer about 15 minutes before time to serve.
  • Cut into 2 - 3 inch pieces and serve.


Calories: 216kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 178mg | Potassium: 67mg | Fiber: 1g | Sugar: 14g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg