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.
Looking for more creative Easter dessert ideas? You’ll love these Easter Rice Krispie Treat Nests and this Easter Dirt Cake too. Our bunny butt cheese ball is the perfect centerpiece of your holiday table.
No Bake Holiday Cheesecake
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.
For a similar holiday treat, try our Easter cake! Make with a yellow cake and robin blue frosting.
Ingredient Notes
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 An Easter Cheesecake
Easter Egg Cheesecake looks impressive but is surprisingly easy to make!
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.
Recipe FAQs
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!
Unfortunately because this dessert is made in a springform pan, store bought crusts won’t work. You could buy the store bought crumbs however.
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.
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
- Carrot Cake Cookies
- Easter Fudge
- Malt Ball Cheesecakes
- Carrot Cake Recipe
- Strawberry Cheesecake Recipe
Pin this now to find it later
Pin It
Easter Egg Cheesecake Recipe
Ingredients
For the Crust
- ⅓ cup salted butter (melted)
- ¼ cup granulated sugar
- 1 ½ cups graham cracker crumbs
For the Filling
- 3 packages cream cheese, softened to room temperature 8 ounce each
- 1 can sweetened condensed milk 14 ounce
- 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:
- Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
- In a large bowl combine melted butter, graham cracker crumbs, and granulated sugar. Mix with a fork.
- After its fully mixed, transfer the crumb mixture to the springform pan, pressing down firmly to form a crust.
- Flatten it against the parchment paper until it’s even.
- Place the crust in the fridge while you make the filling.
To make the Filling:
- 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.
- Remove crust from fridge and carefully pour half of the cheesecake filling on top of the crust.
- With a spatula evenly spread it to cover the whole crust.
To make the Blue layer:
- Combine the remaining half of cheesecake filling with 2-3 drops of blue gel food coloring.
- Using a hand mixer whisk together well, until it's fully combined.
- Spread evenly on top of the white cheesecake layer. It doesn’t need to fully cover the top.
Assemble
- 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.
- 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.
- Top it with the whole Robin’s Egg Malt Balls, starting at the center and working your way out.
- Finally, add the Robin Egg pieces on the top of that – to balance it all out.
- 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!
- 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!
Nutrition
Favorite Dessert Recipes
See all Desserts recipes
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.
Wow!! I don’t often write reviews but this cheesecake is out-of-this-world delicious! I made it for Easter dessert and can’t stop eating it! And so quick and easy to whip up too! Thanks so much for sharing! I don’t have a springform pan so I just made it in a regular cake pan and left it in there for serving.
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!
It’s more of a fluffy cheesecake which I think is better than original. It’s super easy & cute too!
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
We made this last year & it was a hit!! It’s so creamy & smooth & then you get the nice crunch from the candy.
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
I can’t believe mine came out as pretty as yours! It is such a gorgeous color and easy to make, thank you!