Swirl Easter Cheesecake Pie
This creative Easter Cheesecake is a delicious dessert for the holiday or whenever you want. It’s a simple no-bake recipe with a homemade crust and filling.
Servings: 8 servings
Calories: 700kcal
Ingredients
Graham Cracker Base
- 12 sheets Graham crackers pulverized in a blender makes 1 ½ cups
- 7 tablespoons unsalted butter melted but cooled to room temp
- ¼ cup granulated white sugar
- 1 tablespoon brown sugar packed
- ¼ teaspoon sea salt
Cheesecake Filling
- 1 ½ bricks (8 oz) cream cheese room temperature
- 20 ounces sweetened condensed milk
- ½ cup lemon juice freshly squeezed or store bought
- 1 teaspoon vanilla extract
- food coloring assorted pastel colors
Decorations
- sprinkles
- cool whip
Instructions
Graham Cracker Base
- Mix in a bowl. Press mixture into a 10-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 bottom.
- Refrigerate at least 1 hour before filling.
Cheesecake
- In a large bowl, beat the cream cheese with a hand mixer for about 2 minutes, until fluffy.
- Then add sweetened condensed milk and beat until smooth (about 1-2 minutes).
- Slowly pour in lemon juice and beat until the mixture holds a little structure (about 3-4 minutes). Add vanilla and beat until combined.
- Add ¾ cup of cream cheese mixture into 4 small bowls and add a few drops of food color to get desired color.
- Add dollops of each color and original white randomly within the crust so the different colors overlap until full and level.
- With a knife or skewer gently swirl around to get desired effect being careful not to overmix.
- Refrigerate for at least 8 hours or until firm.
- Top with the pie piped 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.
- If you use a 9 inch pie plate you will likely have some leftover filling. Store covered in a bowl inside refrigerator and enjoy as a treat once set.
- To save time use a store bought crust instead.
Nutrition
Calories: 700kcal | Carbohydrates: 75g | Protein: 11g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 631mg | Potassium: 378mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1348IU | Vitamin C: 1mg | Calcium: 285mg | Iron: 1mg