Swirl Easter Cheesecake Pie
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.
Equipment
- 1 Hand mixer
- 1 Rubber spatula
- 1 10 inch pie plate about 2 inches deep
- 1 Piping bag
Ingredients
Main ingredients
- 12 sheets 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
- 1 ½ bricks Cream cheese 8 oz each, 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, sprinkles, and cool whip for topping
Instructions
Instructions
- Preheat your oven to 325 degrees F for the crust setup.
- Mix pulverized graham crackers, melted butter, granulated sugar, brown sugar, and sea salt until crumbly but sticky. Press into a 9-inch pie dish.
- Beat cream cheese in a large bowl until smooth and lump-free.
- Add sweetened condensed milk, lemon juice, and vanilla extract. Mix until creamy and combined.
- Divide filling into separate bowls, tint each with different pastel food coloring.
- Spoon dollops of colored mixtures alternately into the crust, swirl gently to create a marbled effect.
- Bake in preheated oven for 30 minutes or until filling sets.
- Let cool at room temperature, then chill in fridge for at least 4 hours.
- Slice and serve with a dollop of cool whip on top.
Notes
Ensure cream cheese is at room temperature to prevent lumps. Refrigerate leftovers in an airtight container for up to 3 days. Freeze slices wrapped in plastic wrap and foil for up to 2 months, then thaw before serving.