This Easter Cheesecake is the perfect dessert for your Easter celebration! With layers of creamy cheesecake, a sugar cookie crust, and colorful Easter eggs on top, it's both delicious and festive.
Plus, it's easy to make ahead of time so you can spend more time with loved ones on Easter day.
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Why you'll love this recipe
- Our Easter cheesecake is a fun twist on traditional cheesecake, perfect for adding some Easter spirit to your dessert table.
- The creamy texture and rich flavor of our Easter Cheesecake pairs perfectly with the crumbly, buttery sugar cookie crust.
- It's great to make the day before so you spend less time in the kitchen on Easter Sunday.
Ingredient List
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- sugar cookie dough
- cream cheese
- granulated white sugar
- salt
- all-purpose flour
- large eggs
- pure vanilla extract
- sour cream
- pink gel food coloring
- blue food coloring
- yellow food coloring
- green food coloring
- purple food coloring
- sweetened shredded coconut
- Cadbury Mini Eggs
- white chocolate morsels
🍲 Equipment
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Line your springform pan with parchment paper. Then place pieces of the sugar cookie dough on the bottom of the pan.
Step 2: Press the sugar cookie dough down in an even layer. Then set aside.
Step 3: In a large mixing bowl beat the cream cheese until fluffy. Then add the white sugar, salt, and flour to the cream cheese. Blend again until combined.
Step 4: 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.
Step 5: Spread the cheesecake batter into five small bowls.
Step 6: Add pink, purple, blue, yellow, and green food coloring to the bowls.
Note: The green batter is not shown.
Step 7: Mix the food and batter until the color is desired. The green batter is not shown.
Step 8: Pour the colors one layer at a time on top of the crust. Spread each layer gently.
Step 9: Once all the layers are in the springform pan. Bake in a preheated 325° F for 60 minutes. Then turn off the oven, open the door, and allow the cheesecake to cool in the oven for one hour.
Step 10: Cover the cheesecake and chill in the fridge for at least one hour. If desired melt the white chocolate chips in the microwave, and drizzle over the edge of the cheesecakes.
Step 11: Garnish with toasted coconut and Cadbury mini eggs before serving.
👩🏻🍳 Eileen's Tips for Success
- You must use room-temperature ingredients to make the cheesecake mixture. This will give you a smooth filing.
- I used a hand mixer because it's easier. However, you can use your stand mixer if you don't have a hand mixer.
- I always recommend using full-fat cream cheese when making a cheesecake as you will get the best results. Low-fat cream cheese can result in a runny or lumpy texture.
Variations
Do you want to change up this recipe? Here are some ways to vary the flavors of this dish.
- Not a fan of a sugar cookie crust? You can use graham cracker crumbs, or crushed Oreo cookies, mixed with melted butter to make an easy cookie crust for your easter egg cheesecake.
- Can't find mini chocolate eggs? You can use your favorite Easter candy. Peeps, jelly beans, or anything else to make this cheesecake.
- You can also top this cake with a dollop of whipped cream for an extra flare.
Make ahead, storage, and freezer tips
Make ahead: Cheesecakes are great when made the night before. I recommend not adding the toasted coconut and mini chocolate candy until ready to serve.
Storage - Store the cheesecake in the refrigerator for up to five days. Keep leftovers in an airtight container, covered with aluminum foil, or wrap with plastic wrap.
Freezing - You can freeze this cheesecake, but it is best to do so before adding the toppings. Wrap them firmly in plastic wrap. Then aluminum foil and store them in the freezer for up to three months.
Serving Suggestions
- Serve this easy easter dessert with your favorite easter recipes, such as this Apricot Bourbon Glazed Ham.
- Baked Mac and Cheese is a staple on our Easter menu and pairs so well with this perfect cheesecake.
- Looking for a simple and green side dish to add to your easter dinner? Check out these Cheesy Green Beans. Even picky eaters will love them. An Easter dessert table would be awesome along with these Lavender Macrons.
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Frequently Asked Questions
While a water bath can help prevent cracks in your cheesecake, it is not necessary for this recipe. The filling is thick and creamy enough to hold its shape without needing a water bath.
For the cleanest slices, it is best to use a sharp knife warmed in hot water. This will help prevent the knife from sticking and create smooth edges on each slice.
Cheesecakes can be stored in the refrigerator for up to 5 days.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Easter Cheesecake
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Equipment Needed:
Ingredients
Crust
- 1(16.5) ounce package, sugar cookie dough
Filling
- 16 ounces cream cheese
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 ½ Tablespoons all-purpose flour
- 3 large eggs
- 1 Tablespoon pure vanilla extract
- ½ cup sour cream
- pink gel food coloring
- blue food coloring
- yellow food coloring
- green food coloring
- purple food coloring
Toppings
- sweetened shredded coconut
- Cadbury Eggs
- 16 ounces white chocolate morsels melted, optional
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Instructions
- Preheat the oven to 325°F/163°C. 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 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 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.
- Optional garnish, microwave the white chocolate morsels in 20-second intervals, stirring in between each interval until melted. Drizzle the white chocolate around the size of the cheesecake.
- Place toasted shredded coconut around the edges of the cheesecake along with cadbury eggs for garnish.
- Slice, serve and enjoy!
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