This swirl Easter Cheesecake pie is the perfect pastel dessert! It’s pretty AND yummy, making it great for parties. If you love cheesecake and want a super simple recipe you can whip up to impress friends and family, this should be at the top of your list. I’ve made it a handful of times, and now people ask for it by name.
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The luscious homemade cheesecake filling is rich and creamy without being overly sweet. Paired with the crunchy graham cracker crust, every bite is a homerun. It’s one of the cutest Easter cheesecake ideas I have ever made. The best part is you aren’t limited to pastel colors. Get creative and make this recipe your own to serve on any special occasion!
If you like easy Easter recipes, you will love my Easter Candy Apples and these sweet Easter Chocolate Covered Strawberries.
Why You Will Love This Recipe
- You don’t need an oven: This is an entirely no-bake dessert! I love to make it for Easter, but it’s great for summer, too.
- It’s great to prepare ahead: Since it needs setting time, it’s a fabulous cheesecake to make in advance. It helps if you’re planning a party or get-together.
- It’s a crowd-pleaser: Everyone I’ve served this to has been wowed. Not only does it taste amazing, but it also looks amazing. The presentation is everything!
Ingredients
Below is everything you’ll need to make the base and the filling for this swirl Easter cheesecake pie. I separated it to make it easier to follow! All of the ingredients are super common at any grocery store.
For the base
- Crushed graham crackers: Place the graham crackers into a food processor or a Ziploc bag and crush it with a rolling pin. Ensure it’s a fine crumb so it will stick together better.
- Butter: I recommend unsalted butter for the crust since you will add salt. If you have salted butter, omit the additional salt. Allow the butter to cool to room temperature after you melt it so it doesn’t melt the sugar.
- Sugar: I use a combination of brown sugar and granulated sugar. They add the perfect amount of sweetness and depth to the crust.
- Salt: A pinch of salt balances the sweetness in the pie crust. If you want a sweeter crust, just skip it!
For the Pie Filling
- Cream cheese: I like full-fat cream cheese for this recipe. The fat adds richness and helps prevent the filling from becoming too thin.
- Sweetened condensed milk: I add this to sweeten the cheesecake filling without compromising the consistency. Condensed milk is perfect to help it hold its shape after it has set.
- Cool Whip: For a creamy texture, I fold in some Cool Whip. It keeps it perfectly luscious!
- Decorations: I add the yellow, purple, and pink food coloring to the pastel swirl to the cheesecake. I like to top it with additional Cool Whip and fun sprinkles to decorate it, too.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Easter Cheesecake
Here are all the steps you’ll need to make this Easter cheesecake recipe. It’s so easy! Measure your ingredients and crush your graham crackers before you get started.
Step 1: Make the crust. Combine the graham cracker crumbs in a mixing bowl with melted butter, sugars, and salt. Mix well and press it into the bottom of a 9-inch pie plate. Place it in the refrigerator for at least an hour so it will set!
Step 2: Prepare the filling. Add the cream cheese and condensed milk to a large bowl and beat them until they are perfectly smooth. Then, fold in the Cool Whip and vanilla extract until the mixture is nice and fluffy.
Step 3: Separate and add color. Grab 4 small bowls and scoop about a half cup of the cheesecake mixture into each one. Squeeze 1-3 drops of each color (yellow, teal, pink, and purple) into each bowl.
Step 4: Mix well. Stir the color into each bowl gently until mixed. Use separate spoons for this part!
Step 5: Add filling to the crust. Add dollops of each color and the remaining white filling, alternating to form a pattern.
Step 6: Chill and decorate. Use a skewer or toothpick to swirl the colors together. Pop it into the refrigerator for at least 8 hours and then decorate it with more Cool Whip before slicing!
Recipe Tips
- The colors don’t need to be perfect: You are creating a fun swirl effect, so the colors don’t have to be fully mixed. Some white streaks are completely fine!
- Slice with a warm knife: Run the blade of the knife under very warm water before you slice into the cheesecake to achieve clean slices.
- Thaw the Cool Whip: Ensure the whipped topping is thawed but still cold to help prevent the filling from becoming too thin or runny.
- Storing tip: Store leftovers tightly covered or in an airtight container in the refrigerator for up to 3 days. Freeze it for up to 2 months.
- Make the night before: Prepare your Easter cheesecake up to 24 hours in advance and store it tightly covered in the refrigerator. I recommend decorating just before serving!
If you love recipes like this no-bake Easter dessert, you may also enjoy this festive Easter Fudge.
Serving Suggestions
- Try topping this Easter no-bake cheesecake with adorable homemade candies like strawberry candy and chocolate Cool Whip candy.
- Keep with the theme and enjoy a hot cup of hot cocoa using Easter Homemade hot cocoa bombs with a slice of cheesecake.
- The best oven roasted turkey and cheesy scalloped potatoes would make a show-stopping Easter meal to serve before enjoying this dessert recipe.
Recipe FAQs
Sure! I like to use one if I’m bringing the Easter cheesecake to a party because it helps to achieve more uniform slices without damaging the crust.
Gradually add the food coloring until you reach the desired color. Even with pastels, they can become dark quickly if you add too much. Add a couple of drops, and then add 1-2 more until it’s the color you want.
If the cream cheese is too cold, this can cause lumps in the filling. Allow it to sit at room temperature to soften so you have a perfectly smooth cheesecake for Easter!
More Delicious No-Bake Pie Recipes
Do you like pies? Here are some recipes you may also like to try
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Swirl Easter Cheesecake Pie
Ingredients
Graham Cracker Base
- 16 sheets cinnamon Graham crackers pulverized in a blender makes 2 cups
- ½ cup butter melted but cooled to room temp or 1 stick
- ¼ cup granulated white sugar
- 2 tablespoons brown sugar packed
- ¼ teaspoon salt
Cheesecake Filling
- 8 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- 5 tablespoons lemon juice freshly squeezed or store bought
- 1 teaspoon vanilla
Decorations
- food coloring assorted pastel colors
- sprinkles
- cool whip
Instructions
Graham Cracker Base
- Mix in a bowl. Press mixture into a 9-inch pie plate coated with cooking spray. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
- Refrigerate at least 1 hour before filling.
Cheesecake
- Beat the cream cheese and sweetened condensed milk together until smooth. Add lemon juice and vanilla and blend for another 30 seconds.
- Spoon dollops of the different colors in an irregular pattern so the different colors overlap.
- Using a skewer gently swirl and blend colors together being careful not to overmix.
- Refrigerate for at least 8 hours or until firm.
- Top with the pie cool whip filling before slicing and serving.
Notes
- Store any leftover Easter cheesecake in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 days.
- Run the blade of your knife under warm water for a few seconds to ensure perfectly clean and uniform slices every time.
- Ensure your cream cheese is softened and as close to room temperature as possible to prevent lumps in the filling.
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