Easter Cheesecake
A creamy festive Easter Cheesecake is the perfect Easter dessert. The cheesecake is topped with shaved chocolate, shredded coconut, and Cadbury Easter eggs.
Servings 12 servings
Calories 1434kcal
Ingredients
Crust
- 1(16.5) ounce package, sugar cookie dough
Filling
- 16 ounces cream cheese
- 1 cup granulated sugar
- ¼ teaspoon kosher 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
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!
Notes
Yield: 9-12 bars
Nutrition
Serving: 1slice | Calories: 1434kcal | Carbohydrates: 189g | Protein: 15g | Fat: 69g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 994mg | Potassium: 495mg | Fiber: 3g | Sugar: 119g | Vitamin A: 708IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 5mg
