Easter Egg Cheesecake Recipe

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5 from 10 votes

The Easter Egg Cheesecake Recipe is a no-bake layered dessert featuring a graham cracker crust and a smooth cream cheese filling divided into a plain and a blue-colored layer. The cheesecake is studded with malted chocolate Robin's Egg candies, adding crunchy texture and a festive appearance ideal for the Easter holiday.

Prep Time

15 mins

Chill Time

4 hrs

Total Time

4 hrs 15 mins

Servings: 8 servings

Calories: 445 kcal

Course: Cake

Cuisine: American

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:

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 445

% 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.