Description
This no-bake Easter Egg Cheesecake is a vibrant and delicious dessert perfect for your holiday table. It features a creamy cheesecake filling, a buttery graham cracker crust, and festive Robin’s Egg Malt Balls for a fun, springtime presentation.
Ingredients
Scale
For the Crust:
-
⅓ cup salted butter (melted)
-
¼ cup granulated sugar
-
1 ½ cups graham cracker crumbs
For the Filling:
-
3 packages cream cheese (8 ounces each, softened)
-
1 can sweetened condensed milk (14 ounces)
-
1 teaspoon vanilla extract
-
1 tablespoon lemon juice (freshly squeezed)
-
12 ounces Cool Whip (thawed)
-
2–3 drops gel blue food coloring
-
1 ½ cups Robin’s Egg Malt Balls
-
1 teaspoon unsweetened cocoa powder
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper.
- Mix butter, graham cracker crumbs, and sugar; press into the pan. Chill.
- Beat cream cheese, condensed milk, vanilla, and lemon juice until smooth.
- Fold in Cool Whip and pour half over the crust.
- Add blue food coloring to the remaining filling and spread over the white layer.
- Sprinkle cocoa powder to create speckles.
- Crush some Robin’s Eggs and sprinkle over the top. Arrange whole eggs decoratively.
- Chill for 4-6 hours or overnight.
- Slice and serve chilled.
Notes
- To create the best texture, make sure the cream cheese is fully softened before mixing.
- Allowing the cheesecake to chill overnight ensures it sets properly.
- Prep Time: 20 minutes
- Cook Time: None (No-Bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: American