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Easter Swirl Cheesecake Pie

Easter Swirl Cheesecake Pie
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This Easter Swirl Cheesecake Pie is a festive, creamy dessert featuring a buttery graham cracker crust, smooth and tangy cheesecake filling, and vibrant colorful swirls made from food coloring or natural fruit purée. Perfect for Easter brunch or celebrations, it combines effortless elegance with customizable flavors and a crowd-pleasing presentation.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs (or almond flour/gluten-free cookie crumbs for gluten-free option)
  • 6 tablespoons melted butter

Cheesecake Filling

  • 16 oz cream cheese, softened (or vegan cream cheese for vegan option)
  • 3/4 cup sugar
  • 2 large eggs, at room temperature (or egg substitutes like flaxseed or aquafaba for vegan option)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Swirls

  • Food coloring or natural fruit purée (e.g., strawberry, raspberry for berry swirl, or melted dark chocolate for chocolate marble)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch pie dish, creating an even layer. Chill in the refrigerator for about 15 minutes to set.
  2. Make the cheesecake filling: In a large bowl, beat softened cream cheese with sugar until creamy and smooth. Add eggs one at a time while mixing continuously, then blend in vanilla extract and sour cream until thick and luscious.
  3. Create the colorful swirls: Divide the cheesecake batter into separate bowls depending on how many colors or flavors you want. Add food coloring or fruit purée to each bowl and stir gently to combine.
  4. Combine and swirl the batter: Spoon alternating dollops of each colored batter onto the chilled crust. Using a knife or skewer, gently swirl the colors into a marbled pattern without overmixing to maintain distinct swirls.
  5. Bake the pie: Bake at 325°F (160°C) for 45-50 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the pie inside with the door slightly open for 1 hour to prevent cracking.
  6. Chill before serving: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight to ensure it is fully set and flavors meld beautifully.

Notes

  • Bring cream cheese and eggs to room temperature before mixing to avoid lumps.
  • Be gentle when swirling the batter to preserve beautiful colors and distinct taste layers.
  • Press the crust firmly and evenly for a crunchy base that supports the filling well.
  • Prevent cracks by cooling the pie gradually in the oven with the door ajar after baking.
  • Chill thoroughly for the best texture and easier slicing.
  • Use a sharp, warm knife dipped in hot water and wiped dry to cut clean slices.

Nutrition

Keywords: Easter dessert, cheesecake pie, swirl cheesecake, festive dessert, spring dessert, creamy cheesecake, berry swirl, gluten-free dessert, holiday pie

Find it online: https://mealsbylina.com/easter-swirl-cheesecake-pie/