Ingredients
Scale
For the Crust:
- 2 ½ cups (250 g) graham cracker crumbs
- ½ cup (115 g) unsalted butter, melted
- 2 tablespoons sugar
For the Swirled Filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
- ½ cup (100 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (120 ml) sweetened condensed milk
- Gel food coloring (pastel pink, blue, yellow, purple, etc.)
For Garnish:
- Whipped cream
- Easter sprinkles
- Mini chocolate eggs or pastel candies
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Chill for 15 minutes.
- Make the Filling: Beat the cream cheese until smooth, then mix in powdered sugar, vanilla, and sweetened condensed milk. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Create the Swirl Effect: Divide the filling into four bowls and tint each with a different pastel gel food coloring. Spoon dollops of each color randomly into the crust, then use a toothpick to swirl them together lightly.
- Chill the Pie: Cover and refrigerate for at least 4 hours (or overnight) until set.
- Garnish & Serve: Top with whipped cream, Easter sprinkles, and mini chocolate eggs before serving.
Notes
- For a firmer pie, freeze for 30 minutes before slicing.
- Use gel food coloring for the best color vibrancy without affecting texture.
- Can be made up to 2 days in advance and stored in the fridge.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Easter Swirl Pie, no-bake Easter pie, pastel swirl dessert, whipped cheesecake pie, festive Easter dessert