Easter Cheesecake
This easy-to-make Easter Cheesecake recipe features a stunning rainbow swirl and is finished with festive Cadbury mini eggs.
Easter Egg Cheesecake
If you’re looking for a super easy dessert for your Easter dinner, you can’t go wrong with this tasty cheesecake recipe! It’s such a fun and festive recipe and the perfect way to celebrate after a day of hunting Easter eggs.
This is the ultimate Easter dessert, with a show-stopping rainbow of colorful cheesecake layers. Baked on top of a sugar cookie crust, it’s a sweet and unique departure from the usual graham cracker crust. Plus, a pre-made cookie crust is a big time-saver!
But don’t be fooled by the simplicity of this recipe…this is a REAL cheesecake! The cheesecake batter is whipped up from scratch to create the perfect creamy texture so every bite melts in your mouth.
The finished cheesecake is topped with delicious Cadbury mini eggs, with their crisp candy shell and rich chocolate center. They’re my favorite Easter candy!
Don’t be intimidated by making a real cheesecake or the layers. This is surprisingly easy to make! You’ll make one batch of simple cheesecake batter and divide into 5 bowls to make the different colors. Then you’ll put it all together and bake…easy peasy!
This mini egg cheesecake is a dessert that looks and tastes absolutely amazing. It’s guaranteed to wow everyone when you set it on the Easter table!
Prep Time: 20 minutes
Cook Time: 60 minutes
Cooling Time: 2 hours
Total Time: 3 hours and 20 minutes
Related: Check out this post of Easter Egg Themed Recipes for more inspiration!
Ingredients
For your convenience in re-creating this recipe, Iโve included shop-able ad links to some of the products we used. Disclosure policy available here.
For the Crust:
- 1 package of sugar cookie dough
For the Cheesecake Filling:
- 16 ounces cream cheese
- 1 cup white granulated sugar
- 1/4 teaspoon salt
- 1 1/2 Tablespoons all-purpose flour
- 3 eggs
- 1 Tablespoon vanilla extract
- 1/2 cup sour cream
- Food Coloring (Pink, Blue, Yellow, Green, Purple)
Toppings:
Helpful Kitchen Tools
- 9-inch Springform Pan
- Stand Mixer (or Electric Hand Mixer)
Instructions
To Prep: Preheat the oven to 325 degrees Fahrenheit. Line a 9″ springform pan with parchment paper.
Make The Crust:
Press the sugar cookie dough into the bottom of the prepared pan, creating an even layer for the crust. Set aside while you create the filling.
Make The Filling:
- In a large mixing bowl, blend the cream cheese with an electric mixer until smooth and creamy. Beat in the white sugar, salt, and flour until combined. Add the eggs one at a time to the cream cheese mixture, then add the vanilla extract and sour cream.
- Separate the cream cheese mixture into 4 small bowls. Add a small drop of food coloring into each bowl, stirring to create 4 different colors of filling.
- Take the first color of cheesecake batter and pour on top of the cookie dough crust, spreading to cover the crust completely. Gently pour the second color on top of the first, spreading again, but not quite to the edges.
- Repeat with the rest of the colors, so you can see a little bit of each layer around the edge of the cheesecake.
Bake The Cheesecake:
- Bake cheesecake in the preheated oven 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 door, leaving the cheesecake inside the oven until the oven is cool and the cheesecake is room temperature.
- Remove the pan from the oven, cover it, and place it in the fridge for at least 1 hour to chill before decorating, cutting, and serving.
Prep Tips
- Garnish –ย The cheesecake shown here is decorated with a simple sugar glaze, toasted coconut flakes, and mini Cadbury mini eggs. You can get creative and decorate with your favorite festive toppings such as whipped cream, sprinkles, and any of your favorite Easter candies. Try our coconut oil glaze recipe for an easy frosting!
- Cream Cheese – I recommend using full fat cream cheese for this recipe, for the best flavor and consistency. Low fat cream cheese contains more water, so it can create a cheesecake that’s more prone to cracking.
- Colors โย If dyes are a concern, you can also make these cookies with natural plant-based food coloring. You can also use your own desired combination of colors to customize this recipe.
- Storage – Wrap leftover cheesecake in plastic wrap or place in an airtight container. You can keep it in the refrigerator for up to 5 days.
More Easter Treats To Make:
- Carrot Cake Cookies
- Cadbury Egg Cookies
- Nutter Butter Chicks
- Easter Birdโs Nest Cookies
- Easter Fudge
- Bunny Bait Snack Mix
- Carrot Strawberries
- Mini Egg Cheesecake Bars
- Bunny Buttercream Board
Easter Cheesecake Recipe (Printable Recipe Card)
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Easter Cheesecake
Equipment
- Parchment paper
- 9-inch springform pan
- Electric mixer
- 5 Small Bowls
Ingredients
For the Crust:
- 1 package sugar cookie dough
For the Filling:
- 16 ounces cream cheese
- 1 cup white granulated sugar
- 1/4 teaspoon salt
- 1 1/2 Tablespoons all-purpose flour
- 3 eggs
- 1 Tablespoon vanilla extract
- 1/2 cup sour cream
- Food Coloring Pink, Blue, Yellow, Green, Purple
Toppings:
- Toasted Coconut
- Mini Cadbury Chocolate Eggs
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Prepare a springform pan with parchment paper.
Make the Crust:
- Press the sugar cookie dough into the bottom of the prepared pan, creating an even layer for the crust. Set aside while you create the filling.
Make the Cheesecake Filling:
- In a large mixing bowl, blend the cream cheese with an electric mixer until smooth and creamy. Beat in the white sugar, salt, and flour until combined. Add the eggs one at a time to the cream cheese mixture, then add the vanilla extract and sour cream.
- Separate the cream cheese mixture into 4 small bowls. Add a small drop of food coloring into each bowl, stirring to create 4 different colors of filling.
- Take the first color of cheesecake batter and pour on top of the cookie dough crust, spreading to cover the crust completely. Gently pour the second color on top of the first, spreading again, but not quite to the edges.
- Repeat with the rest of the colors, so you can see a little bit of each layer around the edge of the cheesecake.
Bake & Decorate:
- 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 door, leaving the cheesecake inside the oven until the oven is cool.
- Remove the pan from the oven, cover it, and place it in the fridge for at least 1 hour to chill. You can decorate with whipped cream, toasted coconut flakes, and mini Cadbury chocolate eggs.
Video
Notes
Nutrition
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