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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!
Course Dessert
Cuisine American
Keyword cadbury, cheesecake, coconut, easter
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 10 slices
Author Gina Kleinworth

Ingredients

Crust

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

Filling

  • 32 ounces cream cheese room temperature (FOUR - 8 ounce blocks)
  • cup granulated sugar
  • 4 eggs- room temperature
  • ¾ cup sour cream
  • 1 tbsp coconut extract

Garnish

  • 2 cups whipped topping
  • 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.
  • 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.