Easter Egg Cheesecake
Sweet and whimsical, this no-bake Easter Egg Cheesecake features velvety, creamy cheesecake filling swirled with pastel colors nestled inside a chocolate Easter egg shell. Perfect for spring gatherings and festive holidays, it's playful to serve and simple to make.
Prep Time 25 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 380 kcal
- 4 large hollow chocolate Easter eggs
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Gel food coloring in pastel shades
- Sprinkles or candy eggs for garnish
Carefully unwrap the chocolate Easter eggs and using a serrated knife, gently slice them in half lengthwise along the seam. Set the halves in an egg carton or on a bed of rice in a baking dish to keep them steady.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the powdered sugar and continue beating until fully combined.
Add the vanilla extract to the mixture and mix for another 30 seconds.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until smooth and fluffy.
Divide the cheesecake mixture into separate bowls and tint each with a few drops of pastel gel food coloring. Swirl together using a toothpick for a marbled effect or keep the colors separate for layers.
Gently spoon or pipe the cheesecake filling into each chocolate egg half, smoothing the tops with the back of a spoon.
Decorate with sprinkles or mini candy eggs if desired.
Refrigerate for at least two hours to firm up before serving.
Calories: 380kcalCarbohydrates: 30gProtein: 4gFat: 28gSodium: 125mgFiber: 1gSugar: 26g
Keyword Easter dessert, cheesecake, no bake dessert, spring entertaining, holiday recipes