Easter Swirl Cheesecake Pie (No-Bake Spring Dessert)
Make Easter Swirl Cheesecake Pie with a buttery graham crust, fluffy cream cheese filling, and soft pastel swirls. A chilled make-ahead dessert for spring.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Pie dish
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
- Skewer
- Chef's knife
- Cutting board
- Refrigerator
- Kitchen scale
- Zip-top bag
- Rolling pin
- Spoon
Ingredients
- 2 cups (200 g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/8 teaspoon fine salt
- 6 tablespoons (85 g) unsalted butter, melted
- 12 oz (340 g) full-fat cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) sweetened condensed milk
- 1 cup (240 ml) cold heavy whipping cream
- Gel food coloring in pastel pink, yellow, blue, and purple
- 1 cup (240 ml) sweetened whipped cream or whipped topping
- 2 tablespoons Easter sprinkles
- 1/2 cup (85 g) mini chocolate eggs or pastel candies
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