Go Back
–+ servings
Merry

Coconut Cream Easter Egg Cheesecake

This creamy coconut cheesecake is the perfect combination of rich, velvety filling and a buttery graham cracker crust. Infused with coconut extract, topped with whipped cream and toasted coconut, and finished with chocolate Cadbury mini eggs, this dessert is a showstopper. Perfect for holidays, celebrations, or when you're craving a decadent treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Crust
  •  
  • 9-10 graham cracker rectangles
  • 6 tablespoons butter melted
  • ⅓ cup granulated sugar
  •  
  • For the Filling
  •  
  • 32 ounces cream cheese room temperature (four 8-ounce blocks)
  • 1¼ cup granulated sugar
  • 4 eggs room temperature
  • ¾ cup sour cream
  • 1 tablespoon coconut extract
  •  
  • For the Garnish
  •  
  • 2 cups whipped topping
  • ⅓ cup toasted coconut
  • 10-12 chocolate Cadbury mini eggs
  •  

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Crush the graham crackers into fine crumbs using a food processor.
  3. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed.
  5. Stir in sour cream and coconut extract, mixing until fully incorporated.
  6. Pour the filling over the crust and smooth the top.
  7. Bake for 55-65 minutes, or until the center is slightly set but still jiggles.
  8. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
  9. Refrigerate for at least 4 hours, preferably overnight.
  10. Before serving, top with whipped topping, toasted coconut, and chocolate mini eggs.

Notes

    • For the best texture, use room temperature cream cheese and eggs.
    • To avoid cracks, let the cheesecake cool gradually in the oven.
    • To toast coconut, bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
    • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Tried this recipe?

Let us know how it was!