Description
This Swirl Easter Cheesecake Pie is a vibrant and festive dessert perfect for spring celebrations. Combining a crunchy graham cracker crust with a creamy lemon-flavored cheesecake filling, this no-bake pie is beautifully swirled with pastel food coloring and topped with whipped cream and sprinkles, making it as delightful to look at as it is to eat.
Ingredients
Graham Cracker Base
- 12 sheets Graham crackers (pulverized in a blender to make 1 1/2 cups crumbs)
- 7 tablespoons unsalted butter (melted and cooled to room temperature)
- ¼ cup granulated white sugar
- 1 tablespoon brown sugar (packed)
- ¼ teaspoon sea salt
Cheesecake Filling
- 1 1/2 bricks (12 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)
Toppings
- Sprinkles
- Cool Whip (for piping on top)
Instructions
- Prepare Graham Cracker Base: Pulverize the graham crackers in a blender until they become fine crumbs, measuring about 1 1/2 cups. In a bowl, combine the graham cracker crumbs with melted butter, granulated white sugar, brown sugar, and sea salt. Mix until fully incorporated. Press the mixture evenly into a 10-inch pie plate that has been coated with cooking spray. Use a spoon to push the crumbs up the sides of the plate and your hand to firmly press the crumbs down on the bottom. Refrigerate the crust for at least 1 hour to set.
- Make Cheesecake Filling: In a large bowl, beat the cream cheese with a hand mixer for about 2 minutes or until it becomes fluffy. Add the sweetened condensed milk and continue beating for 1-2 minutes until smooth. Slowly pour in the lemon juice while mixing, and beat for about 3-4 minutes until the mixture begins to thicken and hold some structure. Add vanilla extract and mix until fully combined.
- Divide and Color Filling: Transfer ¾ cup of the cream cheese mixture into four small bowls. Add a few drops of different pastel food coloring to each bowl to achieve desired colors.
- Fill and Swirl: Spoon dollops of each colored mixture as well as the remaining white filling randomly over the crust until the pie is full and level. Using a knife or skewer, gently swirl the colors together to create a marbled effect, being careful not to overmix and blend the colors too much.
- Refrigerate and Set: Refrigerate the pie for at least 8 hours, or until the cheesecake filling is firm and set.
- Add Toppings and Serve: Before serving, pipe Cool Whip on top of the pie and sprinkle with colorful sprinkles for a festive finish. Slice and enjoy your Swirl Easter Cheesecake Pie!
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth filling.
- Be careful not to over-swirl the coloring to maintain distinct pastel swirls.
- The pie must be refrigerated for at least 8 hours to properly set—overnight is best.
- Use fresh lemon juice for the best tangy flavor or bottled lemon juice if unavailable.
- For variation, experiment with different food coloring shades or omitting colors altogether for a classic look.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
