For the perfect spring holiday treat that the whole family will love, it doesn’t get better than this Easter egg cheesecake! Crushed mini eggs are studded throughout the most luscious, decadent cheesecake filling on a crisp graham cracker crust with edible Easter grass made from coconut adorning the top. Your Easter isn’t complete without this show-stopping cheesecake.
3(8-ounce)full-fat cream cheese in block formsoftened
1cupwhite sugar
8ouncessour creamroom temperature
2teaspoonsvanilla extract
¼teaspoonsalt
3eggsroom temperature
1cupcrushed candy mini eggs
Dyed Coconut Grass
1tablespoonwater
A couple dashes of green food coloring
2cupsshredded coconut
Additional mini eggsleft intact and uncrushed
Instructions
Graham Cracker Crust
Heat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Cut parchment paper to fit the bottom.
Stir together the crushed graham crackers, sugar and butter in a bowl until the mixture is evenly moist. Press the crumbs into the parchment paper-lined springform pan. Use the bottom of a measuring cup or glass to compress the crumbs. Bake for 10 minutes.
Remove from the oven. Brush the crust with the beaten egg white and bake for another three to fives minutes. This step is optional, but it helps the crust stay crisp.
Make parchment paper strips to fit the side of the springform pan. Spray with cooking spray and adhere to the side of the pan.
Easter Egg Cheesecake Filling
Heat oven to 350 degrees. Tightly wrap the outside of the springform pan with an oven bag and tie on the side if possible. Then, tightly wrap the outside with two to three layers of aluminum foil, making sure the foil goes all the way up the side for extra insurance against leaking.
To make the cheesecake filling, combine the softened cream cheese and white sugar in the large mixing bowl. Using a stand mixer with the paddle attachment or a hand mixer, beat on medium speed until smooth, creamy and fluffy, about two to three minutes. As needed, scrape down the side of the bowl with a spatula.
Beat in the sour cream, vanilla extract and salt until it all comes together. Don’t overmix.
Beat in the eggs one at a time at medium speed. Mix just until the egg is fully incorporated before adding the next. Stop mixing once the egg is combined. Stir in the crushed mini eggs.
Pour the cream cheese mixture into the prepared crust.
Place the wrapped springform pan into a large roasting pan. Fill with enough boiling water to come about halfway up the side of the springform pan. Don’t pour water past the foil.
Place the cheesecake on the middle rack, close the oven door and immediately turn the oven to 250 degrees. Bake for 1 hour and 30 minutes.
After the hour and 30 minutes, turn off the oven completely. Do not open the oven door. Let the cheesecake sit for 3 hours. Do not open the oven door at this point either. It needs the heat to finish setting, and you will lose a lot of heat if you open the door.
After three hours, remove the cheesecake from the oven. Cover the top with plastic wrap and refrigerate for at least eight hours. Overnight chilling works well here.
Dyed Coconut Grass
Pour water and food coloring into a mason jar. Add coconut on top. Secure with a lid and shake well until the coconut is dyed green.
Spread the coconut onto parchment paper to dry for a few minutes. Spoon on top outer edge of the cheesecake after it has time to set in the refrigerator. Place mini eggs within the grass. When ready to serve, remove the springform pan. The parchment paper should make it easy to remove. Enjoy!
Notes
The cream cheese comes together more easily if you cut it into 1-inch cubes before beating.
I like to use the bottom of a sturdy glass to crush the milk chocolate eggs. Simply place the candy on a cutting board, put the glass on top and apply pressure.
The cheesecake filling will not properly mix if you use cold ingredients, especially the cream cheese.
I like to remove the cheesecake from the refrigerator about 15 minutes before serving. This way, it’s still cool and refreshing, but taking off a bit of the chill allows the flavors to better shine. Some people prefer letting it sit even longer – about 30 minutes to reach room temperature. This comes down to personal preference.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.