A gorgeous, creamy cheesecake pie with colorful pastel swirls — buttery crust, rich filling, and a festive look that delights adults and kids alike. Think of it as cheesecake meets art — but easy enough for a home baker.
🕒 Prep & Bake Time
| Step | Time |
|---|---|
| Prep Time | 25 minutes |
| Bake Time | 40–45 minutes |
| Chill Time | 3–4 hours minimum |
| Total Time | ~5 hours (including chilling) |
🧰 Equipment Needed
- 9-inch pie pan or springform pan
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Toothpicks or wooden skewer (for swirling)
- Food coloring (gel or liquid)
- Sifter (optional)
🧂 Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- Pinch of salt
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Swirl Colors:
- Gel or liquid food coloring in pastel colors (e.g., pink, yellow, lavender, aqua, mint)
📝 Ingredient Notes
- Cream Cheese: Full-fat is best for richness and texture.
- Food Coloring: Gel is more vibrant and won’t thin the batter.
- Crust Alternatives: Use vanilla wafers or Oreos for a different twist.
👩🍳 Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, melted butter, and a pinch of salt until it resembles wet sand.
- Press firmly into the bottom and sides of a 9-inch pie pan.
- Bake for 8–10 minutes until lightly golden. Cool slightly.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese until smooth (1–2 minutes).
- Add sugar and vanilla, mix until combined.
- Add eggs one at a time, mixing on low speed.
- Mix in sour cream and heavy cream just until smooth. Do not overmix.
Step 3: Divide and Color
- Divide the batter into 3–5 bowls (depending on how many colors you want).
- Add a few drops of different food colorings to each and stir gently.
Step 4: Assemble and Swirl
- Pour alternating spoonfuls of each colored batter into the prepared crust — overlapping and layering randomly.
- Use a toothpick or skewer to gently swirl the colors — don’t overdo it!
Step 5: Bake
- Bake at 325°F (160°C) for 40–45 minutes, until edges are set and center slightly jiggles.
- Turn off the oven, crack the door open, and let the pie cool for 1 hour in the oven.
Step 6: Chill
- Transfer to the fridge and chill for at least 3–4 hours (or overnight) before slicing.
🎨 Decoration Ideas (Optional)
- Top with whipped cream, sprinkles, or edible flowers
- Add white chocolate drizzle after chilling
- Pipe pastel-colored whipped cream for an extra festive touch
🍽️ Serving Suggestions
- Serve chilled with a side of fruit or fruit compote
- Perfect addition to Easter brunch or springtime dessert tables
- Beautiful centerpiece for holiday gatherings
🥗 Nutrition Facts (1 slice, based on 10 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~310 |
| Fat | 23g |
| Carbs | 22g |
| Sugar | 16g |
| Protein | 5g |
| Fiber | <1g |
Values may vary depending on crust ingredients and coloring used.
💡 Tips
- Don’t over-swirl: Swirling too much can muddy the colors.
- Room temp ingredients: Prevent lumps by using room temp cream cheese and eggs.
- Chill well: Cheesecake sets best with time — resist cutting early!
🔄 Variations
- No-Bake Version: Use a no-bake cheesecake base with gelatin and chill instead of baking.
- Chocolate Crust: Swap graham crackers for crushed Oreos.
- Mini Swirl Pies: Make in cupcake tins for individual servings (bake ~20 minutes).
