Description
A stunning and creamy no-bake cheesecake featuring vibrant pastel layers and a buttery graham cracker crust, perfect for Easter celebrations.
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tbsp granulated sugar
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 container (8 oz) whipped topping, thawed
1 drop pink food coloring (gel preferred)
1 drop yellow food coloring (gel preferred)
1 drop green or blue food coloring (gel preferred)
Extra whipped topping for garnish
Pastel candy eggs for decoration
Easter sprinkles
Instructions
Step 1: Mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, and 2 tbsp sugar; press into a 9-inch springform pan.
Step 2: Beat 16 oz softened cream cheese, 1 cup powdered sugar, and 1 tsp vanilla until smooth.
Step 3: Fold in 8 oz whipped topping until combined.
Step 4: Divide mixture into 3 bowls and dye each with a different pastel gel food coloring.
Step 5: Dollop colors onto the crust and smooth the top to create a marbled pastel effect.
Step 6: Chill for at least 6 hours, then garnish with extra whipped topping, candy eggs, and sprinkles before serving.
Notes
Always use block cream cheese rather than tub spreads for a firm set. Ensure the cake is completely chilled before attempting to slice.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4.5g
- Cholesterol: 55mg
