Easter Egg Cheesecake Recipe
For the perfect spring holiday treat that the whole family will love, it doesn't get better than this Easter egg cheesecake! Crushed mini eggs are studded throughout the most luscious, decadent cheesecake filling on a crisp graham cracker crust with edible Easter grass made from coconut adorning the top.
How to Make the Best Easter Egg Cheesecake
This Easter egg cheesecake is a show-stopping dessert that combines the richness of creamy cheesecake with the festive fun of candy mini eggs. With a crisp graham cracker crust, luscious filling studded with crushed candy pieces, and whimsical coconut grass topping, this dessert is sure to be the highlight of your Easter celebration.
The key to a perfect cheesecake is taking your time—make sure your ingredients are at room temperature, avoid overmixing the batter, and consider using a water bath for the smoothest, most tender results. The slow cooling process is essential for preventing cracks on the surface, so don’t skip the gradual cooling step.
This recipe serves 12 generous slices and is perfect for feeding a crowd at your Easter brunch or dinner. Make it a day or two ahead to allow the flavors to meld and the texture to become perfectly creamy.
Easter Egg Cheesecake
For the perfect spring holiday treat that the whole family will love, it doesn't get better than this Easter egg cheesecake! Crushed mini eggs are studded throughout the most luscious, decadent cheesecake filling on a crisp graham cracker crust with edible Easter grass made from coconut adorning the top.
Ingredients
Graham Cracker Crust
Easter Egg Cheesecake Filling
Dyed Coconut Grass
Instructions
Graham Cracker Crust
- Combine crushed graham crackers, sugar, and melted butter in a bowl.
- If using, mix in the beaten egg white to help bind the crust.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake at 325°F for 10 minutes until lightly golden. Remove and let cool slightly.
Easter Egg Cheesecake Filling
- Preheat oven to 325°F.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sugar and beat until well combined.
- Add the sour cream, vanilla extract, and salt. Mix until just combined.
- Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
- Gently fold in the crushed candy mini eggs until evenly distributed throughout the filling.
- Pour the filling over the prepared crust.
- Bake for 90 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and crack the door open about 2 inches. Let the cheesecake sit for 30 minutes to cool gradually.
- Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Dyed Coconut Grass
- In a small bowl, combine shredded coconut with water and green food coloring, stirring until the coconut is evenly tinted green.
- Once the cheesecake is fully chilled, top it with the dyed coconut grass.
- Arrange the whole candy mini eggs on top of the coconut grass for decoration.
Notes
- Do not overmix the batter after adding the eggs, as this can incorporate too much air and cause cracks.
- For a water bath, place the springform pan in a larger roasting pan and fill with hot water halfway up the sides. This helps prevent cracking.
- Store in the refrigerator for up to 5 days.
- This cheesecake can be frozen for up to 2 months when wrapped tightly.