Easter Egg Cheesecake Dessert (Printer-Friendly Version)
Layered no-bake cheesecake with robin’s egg malt balls and blue whipped cream on a graham cracker crust.
# What You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
3 tablespoons granulated sugar
→ Filling
04 -
16 ounces full-fat cream cheese, softened
05 -
1 can (14 ounces) sweetened condensed milk
06 -
2 tablespoons fresh lemon juice
07 -
16 ounces whipped topping (such as Cool Whip), thawed
→ Decoration
08 -
1/2 teaspoon blue gel food coloring
09 -
1/2 teaspoon unsweetened cocoa powder
10 -
1 cup robin’s egg malt balls (such as Whopper's brand), whole and crushed
# Steps to Follow:
01 -
Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Stir until mixture resembles wet sand. Firmly press into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
02 -
Beat softened cream cheese in a large mixing bowl until smooth. Add sweetened condensed milk and lemon juice and continue beating until fully incorporated and creamy.
03 -
Add thawed whipped topping and gently fold into the cream cheese mixture until smooth and light. Divide the filling in half.
04 -
Spread half of the cheesecake filling evenly over the prepared crust. To the remaining half, mix in the blue gel food coloring until homogeneous. Gently spread the blue-tinted filling across the first layer to create a distinct color separation.
05 -
Lightly dust the surface with unsweetened cocoa powder for a speckled effect. Arrange whole robin’s egg malt balls on top, then fill in gaps with pieces of crushed candy eggs for visual appeal.
06 -
Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the cheesecake to fully set before serving.
# Additional Tips:
01 -
Use block cream cheese, not spreadable, for optimal texture and stability.
02 -
Crush malt balls with a plastic bag and mallet to avoid uneven fragmentation.
03 -
Overnight chilling is recommended for a firmer consistency and clean slicing.