Easter Cheesecake Pie

Celebrate Easter with a delightful Spring Delight Cheesecake Pie that captures the essence of springtime! This elegant dessert combines a rich chocolate cookie crust with a creamy cheesecake filling infused with fresh citrus zest, creating a perfect balance of flavors. Adorned with colorful fruits and edible flowers, it's not just a treat for the taste buds but a feast for the eyes too. Perfect for gatherings, this cheesecake will be the centerpiece of your festive celebrations, leaving your guests in awe. Enjoy the fun and joy of baking as you create lasting memories with this beautiful dessert!

Print Recipe Pin Recipe

Ingredients

For the Crust:

1 ½ cups vanilla wafer cookies, crushed

½ cup unsweetened cocoa powder

½ cup unsalted butter, melted

1 tablespoon granulated sugar

1 teaspoon vanilla extract

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

Zest of 1 lemon

2 tablespoons lemon juice

For the Easter Decoration Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

Edible flowers (like violets or pansies) for decoration

Colorful chocolate eggs or jelly beans

Instructions

Prepare the Crust:

Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed vanilla wafer cookies, cocoa powder, melted butter, sugar, and vanilla extract. Mix until the crumbs are well-coated. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then remove from the oven and let it cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and continue beating until well-combined. Add vanilla extract, followed by the eggs, one at a time, making sure to mix well after each addition.

Incorporate the Sour Cream and Citrus:

Blend in the sour cream, lemon zest, and lemon juice until the mixture is light and fluffy, scraping down the sides of the bowl as needed.

Pour and Bake:

Pour the cheesecake filling into the cooled pie crust. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set, but still slightly jiggly in the center. The edges should begin to turn a light golden color.

Cool and Chill:

Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Once cool, cover it with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to allow it to set fully.

Whip the Cream:

Just before serving, whip the heavy cream with powdered sugar in a mixing bowl until soft peaks form.

Decorate the Pie:

Spread the whipped cream over the top of the cheesecake. Garnish with edible flowers and scatter colorful chocolate eggs or jelly beans over the whipped cream for a festive Easter touch.

Serve:

Slice your Spring Delight Cheesecake Pie and serve it chilled. Enjoy the creamy, tangy flavor paired with the sweetness of your colorful decorations!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 8 servings