Easter Egg Coconut Cheesecake
Easter Egg Coconut Cheesecake is a simple & delicious Easter dessert recipe. Easy cheesecake topped with toasted coconut & chocolate Easter eggs! YUM!
Servings 10 slices
Ingredients
Crust
- 9-10 graham cracker rectangles
- 6 tbsp butter- melted
- ⅓ cup granulated sugar
Filling
- 32 ounces cream cheese room temperature (FOUR - 8 ounce blocks)
- 1¼ cup granulated sugar
- 4 eggs- room temperature
- ¾ cup sour cream
- 1 tbsp coconut extract
Garnish
- 2 cups whipped topping
- ⅓ cup toasted coconut
- 10-12 chocolate Cadbury mini eggs
Instructions
Make crust
- Place the graham crackers in a food processor & pulse until you have fine crumbs.
- Remove the blade & add in the sugar & melted butter. Stir together with a fork until all the crumbs are moist.
- Transfer to the large flexipan (that is placed on perforated baking sheet) & press into a flat even layer with the bottom of a glass.
- Place in the freezer to set until you are ready to fill it.
Filling
- Beat together the cream cheese & sugar on medium until smooth & creamy.
- Scrape down the sides of the bowl, add eggs one at a time, beating shortly between each addition.
- Add the sour cream & coconut extract & beat until well combined.
- Pour the batter into the prepared graham cracker crust & bake at 350 degrees for 55-65 minutes or until edges are set- the middle will giggle a little until it cools. (the beauty of the flexipan- no water bath needed)
- Remove the cheesecake from the oven & allow it to cool for 30 minutes at room temperature, then place it in the refrigerator to continue cooling for at least 6 hours but preferably overnight. DO NOT REMOVE IT FROM THE PAN UNTIL IT IS COMPLETELY COOLED AND SOLID.
- Once cooled, place the whipped topping in a frosting bag with a star tip & pipe a border around the edge of the cheesecake & a small circle in the center.
- Top with toasted coconut & chocolate Cadbury mini eggs.
- Keep refrigerated until ready to serve.