Easter Egg Cheesecake Dessert (Printer-Friendly)
Graham crust, creamy filling, and robin’s eggs come together in this festive no-bake Easter dessert.
# List of Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
16 ounces full-fat cream cheese, softened
05 -
14 ounces sweetened condensed milk
06 -
2 tablespoons freshly squeezed lemon juice
07 -
8 ounces whipped topping (such as Cool Whip), thawed
→ Topping
08 -
Blue gel food coloring
09 -
1/2 teaspoon unsweetened cocoa powder
10 -
1 cup robin's egg malt balls, whole and crushed
# Preparation Steps:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Stir until mixture is uniformly moistened. Firmly press mixture into the base of a 9-inch springform pan to form an even layer. Refrigerate for 20 minutes.
02 -
In a large mixing bowl, beat softened cream cheese with sweetened condensed milk and fresh lemon juice until absolutely smooth and creamy. Gently fold in the whipped topping until fully incorporated.
03 -
Spread half of the cheesecake filling evenly over the chilled graham cracker crust.
04 -
Add several drops of blue gel food coloring to the remaining cheesecake filling and blend until evenly tinted. Gently spread the blue layer over the white cheesecake layer, smoothing the surface.
05 -
Sift unsweetened cocoa powder lightly over the blue-tinted cheesecake surface. Arrange whole robin’s egg malt balls and sprinkle with crushed pieces to achieve a decorative topping.
06 -
Cover and refrigerate assembled cheesecake for a minimum of 4 hours or overnight to set before slicing and serving.
# Additional Suggestions:
01 -
For optimal texture, use full-fat cream cheese in block form rather than spreadable tubs.
02 -
Cheesecake is best when prepared a day ahead to allow ample chilling time.
03 -
To crush malt balls, place in a zip-top bag and gently break using a kitchen mallet.