★★★★★

Easter Egg Cheesecake

Turn heads with this vibrant Easter Egg Cheesecake at your holiday meal. A no-bake cheesecake is covered in whipped cream frosting and robin’s egg malt balls. The spring time colors make the creamy homemade cheesecake even better!

Looking for more creative Easter dessert ideas? You’ll love these Easter Rice Krispie Treat Nests and this Easter Dirt Cake too.

Layered cheesecake with graham cracker, filling, and blue topping.

Why this Recipe Works

Will I ever get tired of making cheesecake? It’s not likely, considering how many variations there are on the classic dessert.

I love baked cheesecake in all its forms, but no bake cheesecakes are tons of fun to put together! This Easter Egg Cheesecake recipe is based on my original Easy No Bake Cheesecake.

Here’s why you’re going to love this recipe.

  • No oven time. When oven space is in demand during holiday cooking, no-bake dessert recipes are a life saver. You can prep this Easter cheesecake and let it chill in the fridge while you cook the rest of the meal.
  • Easy ingredients. You probably have everything you need to make this cheesecake already! Just pick up a bag of chocolate malt eggs and you’re ready.
  • Crunchy chocolate eggs. I love the crunchy robin’s eggs candies paired with the ultra smooth cheesecake filling.
  • Beautiful to serve. The light blue frosting and brightly colored eggs make this Easter cheesecake as pretty as it is delicious.

Ingredient Notes

Ingredients needed to make an easter egg cheesecake.

I love making this easy dessert! And you can make it in advance too.

  • Graham cracker crumbs. Make your own by pulsing whole graham crackers in a food processor.
  • Robin’s Egg Malt Balls. These are easy to find during the Easter season! I used Whopper’s brand. You can also use Hershey eggs or M&M’s if desired.
  • Lemon juice. A squeeze of fresh citrus brings out the freshness in this cheesecake, but does not make it taste like lemon.
  • Cool Whip. Provides the lightness and stability for today’s cheesecake. Use our recipe for stabilized whipped cream if you prefer homemade!
  • Sweetened Condensed Milk. Grab a can of the good stuff and add the perfect amount of sweetness to this no bake cheesecake. Don’t substitute with evaporated milk, they are not the same.
  • Springform pan. You’ll need a 9-inch springform pan for today’s recipe.

How to Assemble

Easter Egg Cheesecake looks impressive but is surprisingly easy to make!

How to assemble an easter egg cheesecake.

Make the crust. Press graham cracker crumbs into a spring form pan with melted butter and sugar. Let chill. Use our easy directions on how to make a graham cracker crust.

Make the filling. Beat together cream cheese, condensed milk and lemon juice. Fold in cool whip. Spread half the filling to the prepared crust.

Make blue whipped cream. Add food coloring to the rest of the cheesecake filling. Spread across the white cheesecake layer. Sprinkle unsweetened cocoa powder over the top.

Top with malted robin’s eggs. Add whole robin’s eggs to the top of the cake. Fill in gaps with crushed pieces of malted milk eggs.

Chill. Let the Easter egg cheesecake set in the fridge for at least 4 hours or up to overnight.

Tips and Tricks

  • How to crush robin’s egg malt balls. Place half the eggs in a plastic bag. Use a mallet to crush into large pieces. They don’t need to be pulverized, just broken up a bit.
  • Use full fat cream cheese. The rich flavor and creamier consistency makes Easter Egg cheesecake so delicious! Be sure to use cream cheese in blocks, not in a tub!
  • The longer it chills the better. I like to prep the cheesecake the night before serving. Cover with plastic wrap loosely and let it sit in the fridge overnight.
Easter egg cheesecake on a wooden cake server topped with malt balls.

Recipe FAQs

Can I make this recipe with other kinds of chocolate eggs?

Yes, you could substitute other candy coated eggs like Cadbury mini eggs. However, they will not be as crunchy or have a malty flavor. M&M’s will also work!

Can you use store bought crust instead?

Unfortunately because this dessert is made in a springform pan, store bought crusts won’t work. You could buy the store bought crumbs however.

Can you freeze no bake cheesecake?

Yes, you can freeze no bake cheesecake. Wrap tightly in plastic wrap, then place in foil or a freezer bag. Let thaw in the fridge before serving. Freezing this Easter Egg Cheesecake may result in the robin’s eggs bleeding color as they thaw. To prevent this, freeze without the eggs and add them to the top before serving.

Can I use regular whipped cream instead of cool whip?

If you can’t find cool whip, whisk regular whipped cream with powdered sugar to thicken it up. Use 1:1 in place of the cool whip in the recipe. Or try making your own homemade cool whip!

More Easy Easter Desserts

Yield: 8 servings

Easter Egg Cheesecake Recipe

Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes

Turn heads with this vibrant Easter Egg Cheesecake at your holiday meal. A no-bake cheesecake is covered in whipped cream frosting and robin's egg malt balls. The spring time colors make the creamy homemade cheesecake even better!

Ingredients

For the Crust

  • ⅓ cup salted butter, (melted)
  • ¼ cup granulated sugar
  • 1 ½ cups graham cracker crumbs

For the Filling

  • 3 packages (8 ounce each) cream cheese, softened to room temperature
  • 1 can (14 ounce) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon lemon juice
  • 12 ounce Cool Whip, thawed
  • 2-3 drops gel blue food coloring
  • 1 ½ cups Robin’s Egg Malt Balls
  • 1 teaspoon unsweetened cocoa powder

Instructions

To make the Crust:

  1. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
  2. In a large bowl combine melted butter, graham cracker crumbs, and granulated sugar. Mix with a fork. 
  3. After its fully mixed, transfer the crumb mixture to the springform pan,  pressing down firmly to form a crust. 
  4. Flatten it against the parchment paper until it’s even. 
  5. Place the crust in the fridge while you make the filling.

To make the Filling:

  1. In a mixing bowl, beat cream cheese with sweetened milk, vanilla extract, and lemon juice for 3-4 minutes until smooth and fluffy. Fold in Cool Whip with a spatula.
  2. Remove crust from fridge and carefully pour half of the cheesecake filling on top of the crust. 
  3. With a spatula evenly spread it to cover the whole crust.
  4. To make the Blue layer: Combine the remaining half of cheesecake filling with 2-3 drops of blue gel food coloring.
  5. Using a hand mixer whisk together well, until it's fully combined.
  6. Spread evenly on top of the white cheesecake layer. It doesn’t need to fully cover the top.

Assemble

  1. Place half of your Robin’s Eggs in a ziploc bag. Using a kitchen mallet carefully beat the bag a few times so that you have large pieces of the Robin’s Eggs. Set aside. 
  2. Take a fork and gently dip it in the unsweetened cocoa powder. Then sprinkle speckles of the unsweetened cocoa powder on top of the cheesecake.
  3. Top it with the whole Robin’s Egg Malt Balls, starting at the center and working your way out.
  4. Finally, add the Robin Egg pieces on the top of that - to balance it all out. 
  5. Place it in the fridge for about 4-6 hours, longer is better. You could put it in the fridge overnight at this point as well, just cover loosely with foil or plastic wrap. The longer it stays in the fridge before serving the more solid it will be! 
  6. Remove springform pan right before serving. ENJOY.

Notes

  • How to crush robin's egg malt balls. Place half the eggs in a plastic bag. Use a mallet to crush into large pieces. They don't need to be pulverized, just broken up a bit.
  • Use full fat cream cheese. The rich flavor and creamier consistency makes Easter Egg cheesecake so delicious!
  • The longer it chills the better. I like to prep the cheesecake the night before serving. Cover with plastic wrap loosely and let it sit in the fridge overnight.
  • STORAGE. You can freeze no bake cheesecake. Wrap tightly in plastic wrap, then place in foil or a freezer bag. Let thaw in the fridge before serving. Freezing this Easter Egg Cheesecake may result in the robin's eggs bleeding color as they thaw. To prevent this, freeze without the eggs and add them to the top before serving.
  • Whipped Cream. If you can't find cool whip, whisk regular whipped cream with powdered sugar to thicken it up. Use 1:1 in place of the cool whip in the recipe. Or try making your own homemade cool whip!
  • See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 445Total Fat: 30gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 203mgSodium: 287mgCarbohydrates: 35gFiber: 1gSugar: 25gProtein: 11g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Celebrate the season with a slice of this Easter Egg Cheesecake! Your favorite Easter candies make a perfect topping for the easy no-bake dessert.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on March 8, 2022

Comments & Reviews

  1. I used pre-made pie crusts from the store, as I needed one to be gluten free! I know in the blog tips it says you can only make this recipe with a springform pan, but I’m here to say this filling makes 2 standard store bought pie crusts! It also works beautifully. Made for Easter, thanks for sharing this wonderful and simple recipe!

  2. I do not have a 9 inch spring form pan , I have a 7 inch spring form pan so what can I use instead of a 9 inch spring form pan

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