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!


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


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.


  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.


  • 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:



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.

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