This Easter Cheesecake is perfect for springtime! It has a delicious golden Oreo crust with a smooth, creamy, and colorful cheesecake filling and topped with whipped cream.
Easter Swirl Cheesecake
This is an eye-popping treat that is a must for this coming Easter! It is vibrant, sweet, and so simple to make! It has four pastel colors that you use to make it look so pretty! Not only do the colors look so cute, but it just makes the dessert all the more festive.
If you love making cheesecakes for Easter, you’ll also love our Bunny Butt Cheesecake.
Key Ingredients You’ll Need
- Crust: You will need golden Oreos, butter, and pastel-colored sprinkles to combine and make the crust.
- Cream Cheese: This will make the filling super thick and creamy.
- Sugar: You will need granulated and powdered sugar for the whipped topping.
- Sour cream: This will be used for the topping as well as to keep moisture in the filling.
- Heavy Whipping Cream: This will help with the consistency of the cheesecake and the whipped cream.
- Food coloring: You will need gel food coloring and you will need to use pastel colors like pink, blue, purple, and green.
How To Make Easter Cheesecake
- Prepare the crust. Set the oven to 350 degrees and use parchment paper to line a 9-inch springform pan. Use the nonstick baking spray to grease. Use foil to wrap the base of the pan so no water will leak into the pan. Add the Oreos crumbs and melted butter into a small bowl and combine until it forms a sand-like mixture. Put in the pastel sprinkles and combine them again. Pour the crust mixture into the prepared pan and press down gently and 1-inch up the sides. Place in the oven to bake for 10 minutes before placing on a wire rack to cool thoroughly.
- Make the cheesecake batter. Set the oven to 325 degrees. Add the cream cheese into a standing mixer and combine until light and fluffy. Add in the sugar and combine again. One at a time, add in the eggs and combine until fully incorporated. Use a spatula to scrape the sides as needed until smooth. Pour in the sour cream and combine again. Pour in the heavy whipping cream and mix one more time.
- Color the batter. Portion the batter into 4 bowls evenly. Make each bowl a color by adding a few drops of the food coloring. Combine until you have your desired shade. You should have 4 colored bowls. Begin with one bowl and scoop dollops onto the prepared crust. Continue and repeat with all the colors until all the batter has been added. Use a butter knife to swirl the colored batters together a few times. Set the foil-wrapped springform pan into a large pan and fill it halfway with hot water.
- Bake the cheesecake. Place in the preheated oven for 90 minutes. Turn the oven off once the timer goes off and leave the oven door cracked open slightly for about 1 hour. Take the cheesecake out of the oven and set it in the fridge overnight.
- Prepare the sour cream topping. Set the oven to 350 degrees. Add the 1 1/2 cups of sour cream, 1/4 cup of sugar, and 1/2 tsp of vanilla into a medium bowl and whisk to combine. Take the pan out of the fridge and pour the sour cream mixture on top evenly. Set into the oven for 10 minutes to bake. Take it out and let it cool for 30 minutes before placing it in the fridge for another 3 hours.
- Make the whipped topping. Place a large bowl in the freezer for 10 minutes. Once chilled, pour 1 1/2 cups of heavy whipping cream, powdered sugar, and vanilla into the bowl. Combine using a hand mixer until stiff with peaks for about 10 minutes. Put the prepared whipped cream into a piping bag.
- Decorate the cheesecake. Run a sharp knife along the edge of the cheesecake to release it from the pan. Place on a serving tray before adding dollops of the whipped cream on the top edges. Add more easter sprinkles on top. Slice, serve, and enjoy!
Variations of Easter Cheesecake
- You can use some of the options and substitutions below to alter the recipe to your liking.
- Use any color of food coloring you want! I stick to pastel colors for spring!
- Top this cheesecake with fresh fruit, sprinkles, whipped cream, nonpareils, and more to decorate.
Tips & Tricks
- If you don’t have a springform pan, you can use a regular pan and use parchment paper with some extra hanging off for easy removal.
- Place leftovers in an airtight container for the best storage method.
- Keep this recipe stored in the fridge or freezer.
More Easter Recipes:
- 2 cup golden oreos crushed
- 3 Tbsp butter unsalted, melted
- ¼ cup sprinkles easter pastel-colored
- Preheat oven to 350 and line a 9-inch springform pan with parchment paper and pam baking spray
- Wrap the bottom of the pan with lots of foil to ensure that no water will seep into the pan Using a small bowl, combine the golden oreo crumbs with the melted butter. Once you have a wet sand-like mixture. Mix the sprinkles into the crust mixture. Press the crust into the springform pan and about 1 inch up the sides
- Bake in the oven for 10 minutes. Place onto a wire rack to cool completely
- Preheat oven to 325 degrees. Using a standing mixer, cream the cream cheese until light and fluffy. Beat in the sugar until combined. Beat in the eggs, one at a time until combined. Make sure to scrape the sides down and beat until combined and smooth. Beat in the sour cream until combined. Beat in the heavy whipping cream until combined.
- Divide the cheesecake batter between the 4 bowls. Mix in a few drops of each color into their own bowl. Add in a few more drops of color if the shade of color is not to your liking. Starting with 1 color, add dollops of the different colored cheesecake batter into the cheesecake crust. After you have added the cheesecake batter, take a butter knife and swirl the batter around just a few times to create swirls. Place the springform pan into a larger pan. Fill about halfway up the springform pan with boiling water. Make sure no water gets into the cheesecake.
- Bake in the oven for 90 minutes. Once the timer goes off, turn the oven off and crack the oven door open, slightly. Leave the cheesecake in the oven for 1 hour. Remove the cheesecake from the oven and place it into the fridge overnight.
- Preheat the oven to 350 degrees. Using a medium bowl, whisk together until smooth the 1 ½ C sour cream, ¼ C sugar, and ½ tsp pure vanilla extract. Remove the cheesecake from the fridge and spread evenly the sour cream mixture onto the cheesecake. Place into the oven and bake for 10 minutes. Remove and allow to cool for 30 minutes. Place into the fridge for 3 hours.
- Using a large bowl, place the bowl into the freezer for 10 minutes. Remove the bowl after 10 minutes and add in the 1 ½ C heavy whipping cream, powdered sugar, and vanilla. Using a hand mixer, beat the ingredients together until stiff peaks form. About 10 minutes. Scoop the whipped cream into the piping bag
- Using a sharp knife, run it around the edge of the springform pan to release the cheesecake. Place the cheesecake onto a serving tray. Using the piping bag, pipe dollops around the top edge of the cheesecake
- Sprinkle some Easter sprinkles around the top. Enjoy
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- 4 small bowls to divide cheesecake batter in to mix colors
- Large piping bag with a star tip