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Easter Egg Coconut Cheesecake

Easy cheesecake recipe topped with toasted coconut & chocolate Cadbury minis.
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 10
Author Gina Kleinworth

Ingredients

Crust

  • 9-10 graham cracker rectangles
  • 6 tbsp butter- melted
  • 1/3 cup granulated sugar

Filling

  • 4 8oz pkgs cream cheese
  • 1-1/4 cup granulated sugar
  • 4 eggs- room temperature
  • 3/4 cup sour cream
  • 1 tbsp coconut extract

Garnish

  • 2 cups whipped topping
  • 1/3 cup toasted coconut
  • 10-12 chocolate Cadbury mini eggs

Instructions

Make crust

  • Place graham crackers in food processor & pulse until you have fine crumbs
  • Remove blade & add in sugar & melted butter & stir together with a fork until all the crumbs are moist
  • Transfer to large flexipan (that is placed on perforated baking sheet) & press into a flat even layer with the bottom of a glass
  • Place in freezer to set until you are ready to fill it

Filling

  • Beat together 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 sour cream & coconut extract & beat until well combined
  • Pour batter into prepared graham cracker crust & bake at 350 degrees for 55-65 minutes or until edges are set- the middle with giggle a little until it cools
  • (the beauty of the flexipan- no water bath needed)
  • Remove cheesecake from the oven & allow to cool 30 minutes at room temperature, then place in refrigerator to continue cooling at least 6 hours but preferably overnight.
  • Once cooled, place whipped topping in frosting bag with star tip & pipe a border around the edge of the cheesecake & a small circle in the center
  • Top with toasted coconut & chocolate eggs
  • Keep refrigerated until ready to serve