Hey there, foodies! Ready to add a pop of color and a burst of flavor to your Easter celebrations? Dive into this delightful Easter egg cheesecake that’s bound to become the centerpiece of your spring feast.
With a biscuit base that’s as easy as pie (or, well, cheesecake!) and a creamy, dreamy filling that’s jazzed up with a rainbow of food dyes, this dessert is not just a treat for your taste buds but also a feast for your eyes. Let’s get cracking on those Easter eggs and turn them into an Easter dessert masterpiece!
Frequently Asked Questions (FAQs)
Q: What ingredients do I need for this Easter cheesecake recipe? A: For the crust, you’ll need some sugar cookie dough. The filling requires full fat cream cheese, white granulated sugar, a pinch of salt, all-purpose flour, eggs, vanilla extract, sour cream, and an assortment of food dyes to bring in those Easter vibes. Top it off with toasted coconut and those irresistible Cadbury Eggs!
Q: Where is the best place to serve this Easter egg cheesecake? A: This cheesecake shines at any Easter gathering, brunch, or spring party. It’s a show-stopper that looks just as good on your dining table as it does on your Instagram feed!
Q: How should I store the leftover cheesecake? A: Keep any leftovers (if there are any!) in the fridge. Wrap it up in layers of plastic wrap or store it in an airtight container to maintain its freshness. It’s best enjoyed within a few days.
Q: Any tips for making this recipe with kids? A: Absolutely! Kids will love adding the food dye to the cheesecake batter, mixing the colors, and decorating the top with Easter candy. Just be prepared for a colorful kitchen and lots of fun!
Q: Why does this recipe work so well? A: This recipe combines the classic creamy texture of a traditional cheesecake with the fun and festivity of Easter. The biscuit base provides a crunchy contrast to the smooth cheesecake filling, and the bright colors make it a joyful celebration of spring.
- Sugar cookie dough
- Full-fat cream cheese
- White granulated sugar
- Salt
- All-purpose flour
- Eggs
- Vanilla extract
- Sour cream
- Food dyes (pink, blue, yellow, green, purple)
- Toasted coconut
- Cadbury Eggs
Where to Serve: Ideal for Easter brunch, parties, or any spring gathering.
Storage: Refrigerate in an airtight container, best enjoyed within a few days.
Tips for Making with Kids: Let them add and mix the food dyes, and decorate with Easter candy.
Why This Recipe Works: It’s a perfect blend of traditional cheesecake creaminess with the playful elements of Easter, making it a hit for all ages.
Dive into the kitchen and whip up this Easter egg cheesecake that’s as fun to make as it is to eat. Enjoy the process, and don’t forget to snap a pic of your colorful creation before it’s all gobbled up. Happy Easter baking!
Here are some more amazing easter recipes to try:
The Best Easter Cheesecake
This Easter egg cheesecake combines a crunchy biscuit base with a vibrant, creamy filling, topped with toasted coconut and Cadbury Eggs. It's the perfect festive dessert for your spring celebrations.
Ingredients
- Crust
- 1 package of sugar cookie dough
- Filling
- 16 ounces cream cheese
- 1 cup white granulated sugar
- ¼ teaspoon salt
- 1 ½ tablespoons all purpose flour
- 3 eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
- Pink Food Dye
- Blue Food Dye
- Yellow Food Dye
- Green Food Dye
- Purple Food Dye
- Toppings
- Toasted Coconut
- Cadbury Eggs
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Prepare a springform pan with parchment paper.
- Press the sugar cookie dough into the bottom of the pan, creating an even layer of dough for the crust. Set aside while you create the filling.
- In a large mixing bowl, blend the cream cheese with a hand mixer until smooth.
- Add the white sugar, salt and flour to the cream cheese. Blend again until combined.
- Add each egg to the mixture one at a time, mixing in between each addition. On the addition of the last egg, also add the vanilla extract and sour cream before mixing one last time until smooth.
- Separate this mixture into 4 bowls. Place a small drop of food dye of each color into each bowl. The goal is to create pastel colored layers for the Easter theme. Mix together each color in each bowl and add more if needed to create a better pastel color.
- Take the first colored cheesecake bowl and pour onto the cookie dough base. Spread evenly.
- Then gently pour the second color on top of the first, spreading again. Repeat with the rest of the colors. It is ok if the pastel colors mix slightly during this process.
- Once the last layer of colored cheesecake filling is added, place this in the oven and bake for 60 minutes. The cheesecake top should be puffy, with the edges set and center still a bit jiggly.
- Turn off the oven and open the oven door, allowing it to finish baking and cooling inside.
- Once the cheesecake is done, cover and place in the fridge for at least 1 hour to chill.
- Place toasted shredded coconut around the edges of the cheesecake along with cadbury eggs for garnish.
- Slice, serve and enjoy!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 295Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 91mgSodium 216mgCarbohydrates 27gFiber 1gSugar 24gProtein 5g
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