Easter Swirl Cheesecake Pie (Print version)
A no-bake Easter Swirl Cheesecake Pie with pastel cream cheese filling, graham crust, whipped cream, and candy eggs.
# Ingredients:
For the graham crust
01 -
2 cups (200 g) graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
1/8 teaspoon fine salt
04 -
6 tablespoons (85 g) unsalted butter, melted
For the cheesecake filling
05 -
12 oz (340 g) full-fat cream cheese, softened
06 -
1/2 cup (60 g) powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1/2 cup (120 ml) sweetened condensed milk
09 -
1 cup (240 ml) cold heavy whipping cream
10 -
Gel food coloring in pastel pink, yellow, blue, and purple
For decorating
11 -
1 cup (240 ml) sweetened whipped cream or whipped topping
12 -
2 tablespoons Easter sprinkles
13 -
1/2 cup (85 g) mini chocolate eggs or pastel candies
# Instructions:
01 -
Stir graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie plate.
02 -
Refrigerate the crust for at least 20 minutes while you prepare the filling.
03 -
Beat the softened cream cheese until completely smooth. Beat in powdered sugar, vanilla, and sweetened condensed milk until silky.
04 -
In a separate cold bowl, whip the heavy cream to stiff peaks. Fold it into the cream cheese mixture with a spatula until no streaks remain.
05 -
Divide the filling among four bowls. Tint each bowl with a very small amount of gel food coloring to make soft pastel shades.
06 -
Spoon alternating dollops of colored filling into the chilled crust. Drag a skewer or toothpick through the colors a few times to marble them without overmixing.
07 -
Cover loosely and refrigerate for at least 6 hours, or overnight for the cleanest slices.
08 -
Pipe or spoon whipped cream around the edge, then add sprinkles and mini chocolate eggs just before serving.
# Good to know:
01 -
Chill at least 6 hours before slicing.
02 -
Decorate shortly before serving so sprinkles do not bleed.
03 -
Use a hot, wiped knife for cleaner slices.