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Easter Swirl Cheesecake Pie

Easter Swirl Cheesecake Pie

Easter Swirl Cheesecake Pie is a creamy, luscious dessert featuring a smooth cheesecake filling swirled with colorful fruit purees or chocolate for a festive springtime treat. It combines a buttery graham cracker crust with rich cream cheese, tangy sour cream, and vibrant swirls to create a stunning centerpiece perfect for Easter celebrations.

  • Total Time: 5 hours (including chilling)
  • Yield: 8 servings 1x

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Swirls

  • Food coloring or natural fruit purees (e.g., strawberry, blueberry, raspberry, lemon curd)

Optional Toppings and Variations

  • Toasted almonds or pecans (for nut topping)
  • Gluten-free cookies or crushed nuts (for gluten-free crust)
  • Vegan cream cheese and plant-based sour cream (for dairy-free version)

Instructions

  1. Prepare the Crust: Crush the graham crackers into fine crumbs. Mix the crumbs with melted butter and sugar until well combined. Press this mixture firmly and evenly into the bottom of a pie pan. Chill the crust in the refrigerator to set while you prepare the filling.
  2. Mix the Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until fully incorporated.
  3. Create the Swirl Mixtures: Divide the cheesecake batter into separate bowls. Mix each portion with different food colorings or natural fruit purees such as strawberry, blueberry, raspberry, or lemon curd, ensuring distinct colors and flavors for the swirls.
  4. Assemble the Pie: Pour spoonfuls or blobs of each colored batter evenly over the chilled crust. Using a skewer or butter knife, gently swirl the different colors together to create a marbled effect, being careful not to overblend.
  5. Bake and Cool: Preheat the oven to 325°F (160°C). Bake the cheesecake pie for 45-50 minutes until the filling is set but still has a slight wobble in the center. Allow the pie to cool at room temperature, then refrigerate for at least 4 hours or overnight to chill completely.

Notes

  • Bring cream cheese and eggs to room temperature before mixing to avoid lumps.
  • Mix the batter just until combined to keep it light and airy.
  • Use a water bath during baking to prevent cheesecake cracks and maintain moisture.
  • Swirl gently to keep colors distinct and patterns beautiful.
  • Refrigerate pie thoroughly before serving for best texture and flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Freeze wrapped securely for up to 2 months; thaw overnight in the fridge before serving.
  • Avoid reheating; serve cheesecake pie chilled.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 350
  • Sugar: 30g
  • Sodium: 220mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 90mg

Keywords: Easter dessert, cheesecake pie, spring dessert, colorful cheesecake, swirl cheesecake, festive dessert