Easter Egg Cheesecake

A creamy, showstopping Easter egg cheesecake featuring a buttery crust, velvety filling, and a festive topping of whipped cream and colorful chocolate Easter eggs. Includes baked and no-bake variations, plus creative flavor twists!

4.34 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: Easter Egg Cheesecake, Easter egg cheesecake philadelphia, Easter egg cheesecake recipe, Easy easter egg cheesecake, Mini egg cheesecake, No bake easter egg cheesecake, Oreo Easter egg cheesecake

Prep Time: 30

Cook Time: 1 15

Chill Time: 6

Total Time: 7 45

Servings: slices

Calories: 485kcal

Cost: $17

Equipment

9-inch springform pan (Essential for easy removal and smooth edges)
Stand or Hand Mixer (For a smooth, lump-free filling)
Roasting Pan (Used for water bath baking method)
Heavy-Duty Foil (Wraps the springform pan to prevent leaks in water bath)
Parchment paper (Line the pan base for easy release)
Measuring cups & spoons (For precise ingredient measurements)
Rubber spatula (For folding ingredients gently)
Food processor (To crush graham crackers or cookies)
Flat Measuring Cup (For pressing crust evenly into pan)

Ingredients

For the Crust:

2 cups Graham cracker crumbs - Substitute Oreos for chocolate twist
⅓ cup Granulated sugar - Coconut sugar for less refined option
½ cup Unsalted butter - Dairy-free butter for lactose-free

For the Cheesecake Filling:

32 oz Cream cheese Full-fat works best; softened
1 ¼ cups Granulated sugar
4 Large eggs - Room temperature
2 teaspoon Vanilla extract - Or 1 scraped vanilla bean
¼ cup Sour cream Greek yogurt for a lighter alternative
¼ cup Heavy cream

For the Topping:

¼ cup Chocolate sauce - For drizzling
2 cups Whipped cream - Coconut whipped cream for dairy-free
2 cups Assorted Easter eggs - Mini, Cadbury, Kinder, or chocolate mini eggs mix

Instructions

Preheat oven to 325°F (165°C) and line bottom of springform pan with parchment paper.
Crush graham crackers and combine with sugar and melted butter until like wet sand.
Press mixture into pan bottom and 1" up sides. Bake 10 min. Cool completely.
Lower oven temp to 300°F (150°C) for cheesecake filling.
Beat softened cream cheese until smooth and creamy.
Gradually beat in sugar until well incorporated and fluffy.
Mix in eggs one at a time on low speed. Avoid overmixing.
Fold in vanilla, sour cream, and heavy cream just until combined.
Pour mixture into cooled crust and smooth top.
Wrap pan in foil and place in a roasting pan filled halfway with hot water.
Bake for 65–75 min until edges are set and center jiggles slightly.
Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
Remove and chill at room temp, then refrigerate 6 hours or overnight.
Pipe whipped cream and decorate with assorted Easter eggs and chocolate drizzle.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition