Easter Egg Cheesecake Recipe
User Reviews
5
Easter Egg Cheesecake Recipe
Description
This cheesecake begins with a crust made by combining melted salted butter, graham cracker crumbs, and sugar, pressed firmly onto the bottom of a springform pan lined with parchment paper. The filling uses softened cream cheese whipped with sweetened condensed milk, vanilla extract, and lemon juice until fluffy, folded with thawed Cool Whip to add lightness.
The filling is split into two portions; one remains plain while the other is tinted with blue gel food coloring. The plain layer is spread evenly over the chilled crust, and the colored layer is smoothed on top, creating a two-tone effect. Malted Robin's Egg candies are crushed into sizable pieces and folded into the filling or sprinkled on top, offering bursts of malt sweetness and crunch.
The cheesecake is refrigerated for several hours or overnight to fully set. This no-bake treat delivers a creamy, tangy texture balanced by the buttery crust and crunchy candy pieces. It's a festive dessert often enjoyed during Easter celebrations.
For best results, full-fat cream cheese provides creamier texture and flavor. Crushing the malt balls into large shards rather than fine crumbs preserves their texture. Refrigeration time enhances filling firmness. The cheesecake can be frozen if tightly wrapped, though sugars from the malt eggs might bleed color upon thawing unless added just before serving. Cool Whip can be replaced with homemade whipped cream if desired.
Ingredients
For the Crust
- ⅓ cup butter melted, salted
- ¼ cup granulated sugar
- 1 ½ cups graham cracker crumbs
For the Filling
- 3 packages cream cheese 8 ounce each, softened to room temperature
- 1 can sweetened condensed milk 14 ounce
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon juice
- 12 ounce Cool Whip thawed
- 2-3 drops Blue food coloring gel
- 1 ½ cups malt balls Robin’s Egg
- 1 teaspoon cocoa powder unsweetened
Instructions
To make the Crust:
- Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
- In a large bowl combine melted butter, graham cracker crumbs, and granulated sugar. Mix with a fork.
- After its fully mixed, transfer the crumb mixture to the springform pan, pressing down firmly to form a crust.
- Flatten it against the parchment paper until it’s even.
- Place the crust in the fridge while you make the filling.
To make the Filling:
- In a mixing bowl, beat cream cheese with sweetened milk, vanilla extract, and lemon juice for 3-4 minutes until smooth and fluffy. Fold in Cool Whip with a spatula.
- Remove crust from fridge and carefully pour half of the cheesecake filling on top of the crust.
- With a spatula evenly spread it to cover the whole crust.
To make the Blue layer:
- Combine the remaining half of cheesecake filling with 2-3 drops of blue gel food coloring.
- Using a hand mixer whisk together well, until it's fully combined.
- Spread evenly on top of the white cheesecake layer. It doesn’t need to fully cover the top.
Assemble
- Place half of your Robin’s Eggs in a ziploc bag. Using a kitchen mallet carefully beat the bag a few times so that you have large pieces of the Robin’s Eggs. Set aside.
- Take a fork and gently dip it in the unsweetened cocoa powder. Then sprinkle speckles of the unsweetened cocoa powder on top of the cheesecake.
- Top it with the whole Robin’s Egg Malt Balls, starting at the center and working your way out.
- Finally, add the Robin Egg pieces on the top of that - to balance it all out.
- Place it in the fridge for about 4-6 hours, longer is better. You could put it in the fridge overnight at this point as well, just cover loosely with foil or plastic wrap. The longer it stays in the fridge before serving the more solid it will be!
- Remove springform pan right before serving. ENJOY.
Notes
- Crush Robin's Egg malt balls into large pieces using a mallet inside a plastic bag; avoid pulverizing to preserve texture.
- Use full-fat cream cheese for a richer flavor and creamier consistency.
- Chill the cheesecake overnight for best firmness and flavor development.
- To freeze, wrap cheesecake tightly in plastic wrap and then foil or a freezer bag; add malt eggs after thawing to prevent color bleeding.
- If Cool Whip is unavailable, substitute with homemade whipped cream thickened with powdered sugar in a 1:1 ratio.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 445kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 203mg | 68% |
| Sodium | 287mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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