Swirl Easter Cheesecake Pie
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5.0
6 reviews
Excellent
Swirl Easter Cheesecake Pie
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This creative Easter Cheesecake is a delicious dessert for the holiday or whenever you want. It’s a simple no-bake recipe with a homemade crust and filling.
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Ingredients
Graham Cracker Base
- 12 heets Graham crackers pulverized in a blender makes 1 ½ cups
- 7 tablespoons unsalted butter melted but cooled to room temp
- ¼ cup granulated white sugar
- 1 tablespoon brown sugar packed
- ¼ teaspoon sea salt
Cheesecake Filling
- 1 ½ bricks (8 oz) cream cheese room temperature
- 20 ounces sweetened condensed milk
- ½ cup lemon juice freshly squeezed or store bought
- 1 teaspoon vanilla extract
- Food Coloring assorted pastel colors
Decorations
- Sprinkles
- Cool Whip
Instructions
Graham Cracker Base
- Mix in a bowl. Press mixture into a 10-inch pie plate coated with cooking spray. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the bottom.
- Refrigerate at least 1 hour before filling.
Cheesecake
- In a large bowl, beat the cream cheese with a hand mixer for about 2 minutes, until fluffy.
- Then add sweetened condensed milk and beat until smooth (about 1-2 minutes).
- Slowly pour in lemon juice and beat until the mixture holds a little structure (about 3-4 minutes). Add vanilla and beat until combined.
- Add ¾ cup of cream cheese mixture into 4 small bowls and add a few drops of food color to get desired color.
- Add dollops of each color and original white randomly within the crust so the different colors overlap until full and level.
- With a knife or skewer gently swirl around to get desired effect being careful not to overmix.
- Refrigerate for at least 8 hours or until firm.
- Top with the pie piped cool whip filling before slicing and serving.
Notes
- Store any leftover Easter cheesecake in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 days.
- Run the blade of your knife under warm water for a few seconds to ensure perfectly clean and uniform slices every time.
- Ensure your cream cheese is softened and as close to room temperature as possible to prevent lumps in the filling.
- Store any leftover Easter cheesecake in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 days.
- Run the blade of your knife under warm water for a few seconds to ensure perfectly clean and uniform slices every time.
- Ensure your cream cheese is softened and as close to room temperature as possible to prevent lumps in the filling.
- If you use a 9 inch pie plate you will likely have some leftover filling. Store covered in a bowl inside refrigerator and enjoy as a treat once set.
- To save time use a store bought crust instead.
Nutrition Information
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Calories
700kcal
(35%)
Carbohydrates
75g
(25%)
Protein
11g
(22%)
Fat
41g
(63%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.5g
Cholesterol
114mg
(38%)
Sodium
631mg
(26%)
Potassium
378mg
(11%)
Fiber
1g
(4%)
Sugar
54g
(108%)
Vitamin A
1348IU
(27%)
Vitamin C
1mg
(1%)
Calcium
285mg
(29%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 75g | 25% |
| Protein | 11g | 22% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 114mg | 38% |
| Sodium | 631mg | 26% |
| Potassium | 378mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
| Vitamin A | 1348IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 285mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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