Easter Egg Cheesecake Dessert (Ready-to-Print Version)
No-bake cheesecake with blue whipped cream and chocolate robin’s eggs for a festive Easter treat.
# What You’ll Need:
→ 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 cream cheese, full-fat, softened
05 -
14 ounces sweetened condensed milk
06 -
2 tablespoons fresh lemon juice
07 -
8 ounces whipped topping (such as Cool Whip), thawed
→ Decoration
08 -
Blue food coloring
09 -
1 teaspoon unsweetened cocoa powder, for dusting
10 -
1 cup robin’s egg malt balls (such as Whoppers), whole and coarsely crushed
# Step-by-Step Guide:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until evenly moistened, then firmly press the mixture into the bottom of a 9-inch springform pan. Refrigerate the crust while assembling the filling.
02 -
In a large mixing bowl, beat softened cream cheese, sweetened condensed milk, and fresh lemon juice with an electric mixer until smooth and creamy. Gently fold in the thawed whipped topping until fully incorporated.
03 -
Spread half of the cream cheese filling evenly over the prepared graham cracker crust. Add blue food coloring to the remaining filling, blending until evenly tinted, then gently spread the blue mixture over the white layer to create two distinct layers.
04 -
Dust the top layer lightly with unsweetened cocoa powder. Arrange whole robin’s egg malt balls over the surface and fill in gaps with pieces of coarsely crushed malt balls to create an egg nest effect.
05 -
Cover the springform pan loosely with plastic wrap and allow the cheesecake to set in the refrigerator for at least 4 hours, ideally overnight, until fully chilled and firm.
06 -
Carefully remove the cheesecake from the pan, transfer to a serving plate, and slice with a clean, sharp knife for best presentation.
# Handy Tips:
01 -
For optimal texture and flavor, use full-fat block cream cheese, not spreadable varieties. Preparing this dessert a day in advance and allowing it to chill overnight enhances its structural integrity.
02 -
Crush the malt balls by placing them in a zip-top bag and striking gently with a mallet. They should break into large pieces for added crunch and visual appeal.