Graham cracker crust Cream cheese Sugar Sour cream Eggs Mini eggs Vanilla Shredded coconut Green food coloring
Prepare the graham cracker crust in a springform pan and bake. Set aside as you prepare the cheesecake filling.
1
Whip softened cream cheese and white sugar in the large mixing bowl until smooth, creamy and fluffy like so.
2
Beat in sour cream, vanilla and salt. Then, add the eggs one at a time just until combined. We don't want to overmix.
3
Stir in the crushed mini eggs into the cheesecake batter. Pour into the prepare springform pan. Bake in the oven until the cheesecake sets.
4
Add coconut, green food coloring and water to a mason jar. Shake well to dye the coconut green to make decorative grass.
5
Top the cheesecake with the edible coconut grass around the outer edge and place mini eggs on top for the final touch.
6