Easter Egg Cheesecake

Every Easter for the last few years, I've whipped up this Easter Egg Cheesecake for our family dinner, and now everyone starts asking about it way before the holiday arrives! The combo of those sweet pastel malted eggs against the soft blue frosting totally says springtime and creates a gorgeous holiday treat with barely any work.

Last year my aunt, who normally handles all the desserts at family get-togethers, actually wanted my recipe. That's when I knew I had a real hit on my hands!

Ingredients You'll Want

• Graham cracker crumbs: Grab them already crushed or smash whole crackers in your food processor.
• Robin's egg malt balls: These speckled, candy-coated chocolate malted milk eggs really steal the show.
• Cream cheese: Go for the full-fat blocks, not the spreadable stuff in tubs, for the best results.
• Sweetened condensed milk: This brings sweetness and helps everything firm up without baking.
• Cool Whip: This gives you that airy, light texture. You can use homemade whipped cream too if you stiffen it up.
• Lemon juice: Just a tiny bit adds freshness without making it taste like lemon.
• Blue food coloring: Try to use gel colors if you can find them – they'll give you that pretty robin's egg shade without thinning out your filling.

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My Preparation Method

Creating The Base

I've learned that using the flat bottom of a measuring cup to push down the graham cracker mixture gives you the smoothest crust with tidy edges. Letting it chill while you mix the filling helps it stay together better.

Creating The Layers

The secret to those pretty layers is splitting the filling and only adding blue color to half of it. I put down the white part first, then gently spread the blue mixture on top. A small spatula works wonders for getting everything nice and flat.

Getting That Speckled Look

Lightly dusting with cocoa powder before adding the eggs creates that authentic speckled robin's egg appearance. I use a tiny strainer to get just the right amount spread evenly across the top.

Placing The Candy

I start by putting whole eggs around the outside first, then fill the middle with broken pieces. Using both whole and crushed eggs looks more interesting and makes serving much easier.

I stumbled on this recipe a while back when I needed something that wouldn't take up oven space during our busy Easter cooking. While the no-bake feature first caught my eye, it's the beautiful look that keeps me coming back to it every spring!

Ways To Serve It

This dessert looks amazing as the main attraction on your Easter dessert table. Sometimes I add fresh mint sprigs around the plate for extra color. For a more casual setup, you can do single servings in small cups or jars – just layer everything and top each with a candy egg or two.

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