Easter Swirl Cheesecake Pie (Print Version)
# Ingredients:
→ For the Crust
01 -
2 ½ cups (250 g) graham cracker crumbs (or vanilla cookie crumbs)
02 -
½ cup (115 g) unsalted butter, melted
03 -
2 tbsp sugar
→ For the Swirled Filling
04 -
8 oz (225 g) cream cheese, softened
05 -
1 cup (240 ml) heavy whipping cream
06 -
½ cup (100 g) powdered sugar
07 -
1 tsp vanilla extract
08 -
½ cup (120 ml) sweetened condensed milk
09 -
Gel food coloring (pastel pink, blue, yellow, purple, etc.)
→ For Garnish
10 -
Whipped cream
11 -
Easter sprinkles
12 -
Mini chocolate eggs or pastel candies
# Instructions:
01 -
Mix your graham cracker crumbs with sugar and melted butter until everything looks like wet sand. Press this mixture into a 9-inch pie dish, making sure to get it up the sides too. Use the back of a spoon to pack it down firmly. Pop it in the fridge for at least 15 minutes while you work on the filling.
02 -
Beat the softened cream cheese in a large bowl until it's smooth and creamy - no lumps allowed! Mix in the powdered sugar, vanilla extract, and sweetened condensed milk until everything is well combined and silky.
03 -
In a separate bowl, whip the heavy cream until it forms stiff peaks. This will give your pie that light, airy texture that makes it so irresistible.
04 -
Gently fold the whipped cream into your cream cheese mixture, being careful not to deflate all that air you just whipped in. Keep folding until you have a smooth, fluffy filling.
05 -
Divide your filling evenly between four small bowls. Add a few drops of gel food coloring to each bowl - think Easter pastels like pink, blue, yellow, and purple. Stir each one just until the color is evenly distributed.
06 -
Take your chilled crust and spoon dollops of each colored filling randomly into it, layering and alternating colors as you go. Once all the filling is in the crust, use a toothpick or skewer to gently swirl the colors together. Don't overdo it - you want distinct swirls, not a muddled mix!
07 -
Place your beautiful creation in the refrigerator and let it chill for at least 4 hours, but overnight is even better. This gives everything time to set up properly for clean slices.
08 -
Just before serving, decorate your pie with swirls of whipped cream, colorful Easter sprinkles, and a scattering of mini chocolate eggs or pastel candies for that perfect holiday touch!
# Notes:
01 -
This no-bake Easter pie features a beautiful swirled pastel filling that's perfect for spring celebrations.
02 -
For best results, use gel food coloring rather than liquid drops - it gives more vibrant colors without thinning the filling.
03 -
The pie can be made up to 2 days ahead and kept refrigerated until ready to serve.
04 -
If you want cleaner slices, dip your knife in hot water and wipe it clean between cuts.