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Delicious Easter Egg Cheesecake 2025
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Category: Dessert
Cuisine: American
Yield: 10 servings
Celebrate Easter with this Delicious Easter Egg Cheesecake—a rich, creamy, and festive treat decorated with chocolate Easter eggs. This cheesecake features a buttery graham cracker crust and a smooth vanilla cheesecake filling, making it the perfect showstopper for your Easter table.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
For the Topping:
- ½ cup melted chocolate (milk or dark)
- ½ cup whipped cream
- 1 cup mini chocolate Easter eggs
Instructions:
Preheat Oven: Set oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture firmly into the bottom of the prepared pan.
- Bake for 8 minutes, then let cool while preparing the filling.
Prepare Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating just until combined.
- Mix in vanilla extract, sour cream, and heavy cream until fully incorporated.
Bake the Cheesecake:
- Pour the batter over the crust and smooth the top.
- Bake for 50-60 minutes, or until the center is slightly jiggly but set.
- Turn off the oven and let cheesecake cool inside for 1 hour before removing.
Chill & Decorate:
- Refrigerate cheesecake for at least 4 hours, or overnight.
- Once chilled, drizzle melted chocolate over the top.
- Pipe whipped cream around the edges and decorate with mini Easter eggs.
Nutrition (Per Serving):
- Calories: 420
- Fat: 30g
- Carbs: 35g
- Protein: 7g
Baking Tips:
✔ Use a water bath to prevent cracks in your cheesecake.
✔ Let ingredients come to room temperature before mixing for a smoother texture.
✔ Swap graham crackers for Oreo crumbs for a chocolatey twist!
Other Variations: Check out our keto-friendly or diabetic-friendly variation of this cheesecake. 😊
Keto & Diabetic-Friendly Easter Egg Cheesecake
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Category: Dessert
Cuisine: American
Yield: 10 servings
This Keto & Diabetic-Friendly Easter Egg Cheesecake is a low-carb, sugar-free version of the classic. Made with an almond flour crust and a creamy cheesecake filling sweetened with erythritol, this dessert lets you enjoy a festive Easter treat without spiking blood sugar levels.
Ingredients:
For the Keto Crust:
- 1 ½ cups almond flour
- ¼ cup powdered erythritol or monk fruit sweetener
- ½ cup unsalted butter, melted
- ½ tsp cinnamon (optional)
For the Sugar-Free Cheesecake Filling:
- 24 oz (3 blocks) full-fat cream cheese, softened
- ¾ cup powdered erythritol or monk fruit sweetener
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
For the Sugar-Free Topping:
- ½ cup sugar-free chocolate chips, melted
- ½ cup whipped heavy cream (unsweetened or lightly sweetened with erythritol)
- 1 cup sugar-free chocolate Easter eggs (or chopped keto chocolate bars)
Instructions:
Preheat Oven: Set oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Keto Crust:
- In a bowl, mix almond flour, sweetener, melted butter, and cinnamon until combined.
- Press mixture into the bottom of the prepared pan.
- Bake for 8 minutes, then let cool.
Prepare Sugar-Free Cheesecake Filling:
- In a large bowl, beat cream cheese and sweetener until smooth.
- Add eggs one at a time, beating just until combined.
- Mix in vanilla extract, sour cream, and heavy cream until fully incorporated.
Bake the Cheesecake:
- Pour the batter over the crust and smooth the top.
- Bake for 50-60 minutes, or until the center is slightly jiggly but set.
- Turn off the oven and let cheesecake cool inside for 1 hour before removing.
Chill & Decorate:
- Refrigerate cheesecake for at least 4 hours, or overnight.
- Once chilled, drizzle melted sugar-free chocolate over the top.
- Pipe whipped cream around the edges and decorate with sugar-free chocolate eggs or chopped keto chocolate.
Nutrition (Per Serving):
- Calories: 380
- Fat: 34g
- Carbs: 6g (Net: 3g)
- Protein: 8g
Tips for Keto & Diabetic Baking:
✔ Use powdered erythritol or monk fruit to avoid a grainy texture.
✔ Let cheesecake fully chill overnight for the best consistency.
✔ If sugar-free Easter eggs aren't available, use keto chocolate bars chopped into small pieces.
Keto & Diabetic-Friendly Easter Egg Cheesecake
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Category: Dessert
Cuisine: American
Yield: 10 servings
This Keto & Diabetic-Friendly Easter Egg Cheesecake is a low-carb, sugar-free version of the classic. Made with an almond flour crust and a creamy cheesecake filling sweetened with erythritol, this dessert lets you enjoy a festive Easter treat without spiking blood sugar levels.
Ingredients:
For the Keto Crust:
- 1 ½ cups almond flour
- ¼ cup powdered erythritol or monk fruit sweetener
- ½ cup unsalted butter, melted
- ½ tsp cinnamon (optional)
For the Sugar-Free Cheesecake Filling:
- 24 oz (3 blocks) full-fat cream cheese, softened
- ¾ cup powdered erythritol or monk fruit sweetener
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
For the Sugar-Free Topping:
- ½ cup sugar-free chocolate chips, melted
- ½ cup whipped heavy cream (unsweetened or lightly sweetened with erythritol)
- 1 cup sugar-free chocolate Easter eggs (or chopped keto chocolate bars)
Instructions:
Preheat Oven: Set oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Keto Crust:
- In a bowl, mix almond flour, sweetener, melted butter, and cinnamon until combined.
- Press mixture into the bottom of the prepared pan.
- Bake for 8 minutes, then let cool.
Prepare Sugar-Free Cheesecake Filling:
- In a large bowl, beat cream cheese and sweetener until smooth.
- Add eggs one at a time, beating just until combined.
- Mix in vanilla extract, sour cream, and heavy cream until fully incorporated.
Bake the Cheesecake:
- Pour the batter over the crust and smooth the top.
- Bake for 50-60 minutes, or until the center is slightly jiggly but set.
- Turn off the oven and let cheesecake cool inside for 1 hour before removing.
Chill & Decorate:
- Refrigerate cheesecake for at least 4 hours, or overnight.
- Once chilled, drizzle melted sugar-free chocolate over the top.
- Pipe whipped cream around the edges and decorate with sugar-free chocolate eggs or chopped keto chocolate.
Nutrition (Per Serving):
- Calories: 380
- Fat: 34g
- Carbs: 6g (Net: 3g)
- Protein: 8g
Tips for Keto & Diabetic Baking:
✔ Use powdered erythritol or monk fruit to avoid a grainy texture.
✔ Let cheesecake fully chill overnight for the best consistency.
✔ If sugar-free Easter eggs aren't available, use keto chocolate bars chopped into small pieces.
Keto, Diabetic-Friendly & Gluten-Free Easter Egg Cheesecake
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Category: Dessert
Cuisine: American
Yield: 10 servings
This Keto, Diabetic-Friendly, and Gluten-Free Easter Egg Cheesecake is a delicious low-carb, sugar-free treat made with an almond flour crust and a rich, creamy cheesecake filling. The topping features sugar-free chocolate and keto-friendly Easter eggs, making it a festive and guilt-free holiday dessert.
Ingredients:
For the Gluten-Free Keto Crust:
- 1 ½ cups almond flour (or finely ground sunflower seed flour for nut-free option)
- ¼ cup powdered erythritol or monk fruit sweetener
- ½ cup unsalted butter, melted
- ½ tsp cinnamon (optional)
For the Sugar-Free Cheesecake Filling:
- 24 oz (3 blocks) full-fat cream cheese, softened
- ¾ cup powdered erythritol or monk fruit sweetener
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
For the Sugar-Free Topping:
- ½ cup sugar-free chocolate chips, melted
- ½ cup whipped heavy cream (unsweetened or lightly sweetened with erythritol)
- 1 cup sugar-free chocolate Easter eggs (or chopped keto chocolate bars)
Instructions:
Preheat Oven & Prepare Pan:
- Preheat oven to 325°F (163°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Gluten-Free Crust:
- In a mixing bowl, combine almond flour, sweetener, melted butter, and cinnamon.
- Press mixture into the bottom of the prepared pan.
- Bake for 8 minutes, then set aside to cool.
Prepare the Sugar-Free Cheesecake Filling:
- In a large bowl, beat cream cheese and powdered sweetener until smooth.
- Add eggs one at a time, beating just until incorporated.
- Mix in vanilla extract, sour cream, and heavy cream until smooth.
Bake the Cheesecake:
- Pour the filling over the crust and smooth the top.
- Bake for 50-60 minutes, or until the center is slightly jiggly but set.
- Turn off the oven and allow cheesecake to cool inside for 1 hour before removing.
Chill & Decorate:
- Refrigerate cheesecake for at least 4 hours, preferably overnight.
- Once chilled, drizzle melted sugar-free chocolate over the top.
- Pipe whipped cream around the edges and decorate with sugar-free chocolate Easter eggs or chopped keto chocolate.
Nutrition (Per Serving):
- Calories: 380
- Fat: 34g
- Carbs: 6g (Net: 3g)
- Protein: 8g
Tips for Keto, Diabetic, & Gluten-Free Cheesecake:
✔ Nut-Free Option: Substitute sunflower seed flour for almond flour.
✔ Dairy-Free Alternative: Use coconut cream & dairy-free cream cheese.
✔ Best Chill Time: Let the cheesecake rest overnight for the perfect consistency.
✔ No Springform Pan? Use a deep-dish pie pan lined with parchment paper.
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