Are you looking for a special treat this Easter? Look no further – our Easter cheesecake recipe is sure to be a crowd-pleaser!
This delicious dessert combines the classic flavors of cream cheese and biscoff cookies, with lots of seasonal goodies like mini chocolate eggs!
We’ve taken a classic recipe and made it even more special, just in time for Easter!
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Our cheesecake is creamy and rich, satisfying even the pickiest of eaters. Plus, it’s incredibly easy to make – you don’t need to be a master chef to whip up this delicious treat!
What is cheesecake?
Cheesecake is a classic dessert that dates back to ancient Greece.
It consists of cream cheese, eggs, and sugar layered on top of a crust made from graham crackers or other cookies (this recipe calls for biscoff cookies).
There are countless variations on this classic recipe, so don’t be afraid to experiment with different flavors and toppings!
What are the different types of cheesecake?
Traditional cheesecake is made with a creamy filling on top of a graham cracker crust. However, there are lots of other variations that you can try.
You can make New York style cheesecake which uses sour cream in the filling, or light and airy Japanese-style cheesecakes.
You could also opt for vegan or dairy-free cheesecakes.
Different types of cheesecake
You can get really creative with cheesecakes!
If you want a cheesecake that doesn’t require baking, then you’ll likely love this no bake peach cheesecake recipe.
You can even enjoy cheesecake as ice cream! If you’re interested in trying that out, then I suggest trying out this strawberry cheesecake ice cream pie to get you started!
Can you make a cheesecake in an Instant Pot?
Yes, you can! Making a cheesecake in an Instant Pot is incredibly fast and easy – it only takes about 35 minutes to cook.
Once you’ve made your cheesecake, you can decorate it with festive Easter treats! Some of our favorite toppings include colorful sprinkles, chocolate eggs, and mini marshmallows.
What do I need to make an Easter cheesecake recipe?
To make this cheesecake recipe for Easter, you’ll need:
Dark chocolate chips for the nest decoration
White chocolate chips
Chocolate easter mini eggs
Helpful tools for this recipe
How to make this Instant Pot cheesecake recipe?
First, melt the butter, and mix it with the ground biscoff cookies.
Next, pour the mixture into the springform and press gently with a spoon.
Using a hand mixer or a stand mixer with a paddle attachment, cream the cheese with sugar. Add eggs gradually, whisking well after each addition.
Add the cornstarch and pour the batter into 7’’ springform cheesecake pan.
Then, pour 1 cup (250 ml) of cold water into the pressure cooker.
Place the cheesecake pan on top of a steamer rack and cook on high pressure for 35 minutes.
While it’s baking, begin to prepare the chocolate nest as shown in the pictures. To do this, place mini chocolate eggs inside the nest.
Melt white chocolate in two different small bowls, and add orange and green food coloring to each.
Finally, pipe mini carrots on the sides of the completed cheesecake.
How to store a cheesecake?
Once it’s cooled, cover the cheesecake with aluminum foil or plastic wrap and store in the refrigerator for up to 4 days. Cheesecakes are best served cold so let the cake sit out at room temperature for a few minutes before serving.
Is an Instant Pot a safe way to make cheesecake?
Yes, an Instant Pot is a safe and reliable way to make a delicious cheesecake! Cheesecakes can also be baked in the oven if it’s something that you’re concerned about.
Easter is a time for celebration, and what better way to celebrate than with a delicious homemade cheesecake?
Our Easter cheesecake recipe is quick and easy to make, and the perfect way to indulge in some seasonal sweetness.
With its creamy texture, rich flavor, and festive decorations, this is sure to be a hit at any gathering.
Other recipes to try
- 16 oz. cream cheese, room temperature 2⁄3 cup white sugar
- 2 tbsp cornstarch
- 2 eggs
- 1⁄2 cup dark chocolate chips for the nest decoration 1/4 cup white chocolate chips for carrot decoration 3 tbsp butter, melted
- 10-15 biscoff cookies, finely ground
- chocolate easter mini eggs for decoration
1. Melt the butter, mix it with grounded biscoff cookies.
2. Pour the mixture into the springform and press gently with spoon.
3. Using a hand mixer or a stand mixer with a paddle attachment, cream the cheese with sugar.
4. Add eggs gradually, whisking well after each addition.
5. Add the cornstarch and pour the batter into 7’’ springform cheesecake pan.
6. Pour 1 cup (250 ml) of cold water in pressure cooker.
7. Place cheesecake pan on top of a steamer rack.
8. High pressure for 35 minutes.
9. Prepare the chocolate nest as showed in pictures.
10. Place mini chocolate eggs inside the nest.
11. Melt white chocolate in two different small bowls, add orange and green food coloring to each.
12. Pipe mini carrots on sides of the cheesecake.
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Amount Per Serving: Calories: 714Total Fat: 45gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 117mgSodium: 417mgCarbohydrates: 71gFiber: 2gSugar: 48gProtein: 9g
I am not a medical expert. These calculations are provided as a courtesy.