Cheesecake Easter Eggs
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

Hand painted cheesecake Easter Eggs will really brighten up your Easter dinner table. Each individual sized dessert is creamy and smooth and vibrantly colored. 

Course: Dessert
Cuisine: American
Keyword: cheesecake, Cheesecake Easter Eggs
Servings: 8
Calories: 297 kcal
Author: Beth
  • 16 ounces cream cheese, softened
  • 2/3 cup sugar
  • 1/3 cup heavy whipping cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • food coloring (pink, yellow. purple, green)
  1. Combine cream cheese, sugar, heavy whipping cream, eggs, and vanilla in the bowl of a food processor, pulse very smooth.
  2. Color the filling using a variety of food coloring. See notes in tutorial for details.
  3. Dip a paint brush into your colored cheesecake filling and use it to paint the indentations in the silicone Easter egg mold.
  4. Once you have painted all of the indentations in 8 Easter eggs, freeze the molds for 15 minutes.
  5. If using a water bath and you have a flat rack for inside your roasting pan, set your mold on the rack. If not using a water bath, set your Easter egg mold on a baking sheet.
  6. Pour colored cheesecake filling into the Easter egg mold, filling each egg shaped cavity to about 1/8th of an inch from the top edge.
  7. Fill all 8 of the painted eggs.
  8. Pour any remaining cheesecake filling into an other egg mold.
  9. Bake your cheesecakes in the water bath, if using, for 18-22 minutes until the top forms a smooth film and the center is still giggly but not wet.

  10. Allow your cheesecakes to cool at room temperature for an hour then refrigerate for at least 2 hours.
  11. Freeze for 1-2 hours before un-molding.
  12. Remove from the mold and immediately set each cheesecake on a small dessert plate.

  13. Allow to thaw for about 30 minutes before serving.