This no-bake Easter dessert is everything spring dreams are made of. Creamy pastel swirls, a buttery graham cracker crust, and all the whimsy you could want—without even turning on the oven. This pie is a total showstopper, yet ridiculously easy to make. Whether you’re prepping for Easter Sunday or just want something sweet, festive, and foolproof, this is the dessert. Trust me, once you try it, you’ll find every excuse to bring it back year after year.
Why You’ll Love This Recipe
- Totally No-Bake: Keep your oven off and your stress levels low—this no-bake Easter dessert is all about easy.
- Absolutely Gorgeous: That swirl? Instant centerpiece. Expect lots of oohs, ahhs, butter, and Instagram snaps.
- So Much Fun to Make: Swirling those pastel colors is oddly satisfying and totally kid-approved.
- Make-Ahead Friendly: Prep it the night before, and you’re ready to party come Easter brunch or dinner.
Ingredients
To make this swoon-worthy no-bake Easter dessert, you’ll need a few basic staples and a bit of springtime color:
For the Crust:
- 2 ½ cups (250 g) graham cracker crumbs (or vanilla cookie crumbs)
- ½ cup (115 g) unsalted butter, melted
- 2 tbsp sugar
For the Swirled Filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
- ½ cup (100 g) powdered sugar
- 1 tsp vanilla extract
- ½ cup (120 ml) sweetened condensed milk
- Gel food coloring (pastel pink, blue, yellow, purple, etc.)
For Garnish:
- Whipped cream
- Easter sprinkles
- Mini chocolate eggs or pastel candies
📝 Ingredients with exact measurements are listed in the recipe card below.
How to Make This No-Bake Easter Dessert
Step 1: Prepare the Crust
Mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press it into a 9-inch pie dish and pop it in the fridge while you work on the filling.
Step 2: Make the Filling
Beat the cream cheese until super smooth. Add in powdered sugar, vanilla, and sweetened condensed milk. In another bowl, whip the cream to stiff peaks, then gently fold it into the cream cheese mixture until light and fluffy.
Step 3: Add the Colors
Divide the filling into four bowls and tint each with a few drops of gel food coloring. Think soft Easter egg vibes—pastel pink, yellow, blue, and purple.
Step 4: Swirl the Magic
Spoon colorful dollops into the crust randomly, then use a toothpick or skewer to swirl. Don’t overmix—gentle swirling is key to that dreamy marbled look.
Step 5: Chill to Set
Refrigerate the pie for at least 4 hours or overnight. This helps the filling firm up perfectly for slicing.
Step 6: Garnish
Before serving, top with whipped cream, sprinkles, and mini chocolate eggs. This is where the magic really happens!
Pro Tips for the Best No-Bake Easter Dessert
- Room-Temp Cream Cheese: Cold cream cheese = lumps. Let it soften for the smoothest filling.
- Use gel coloring: it’s more vibrant and won’t water down your mixture.
- Don’t Rush the Chill Time: Letting the pie set fully ensures clean slices and the best texture.
- Keep It Fun: Let the kids help with the swirl—it’s a total sensory delight!
How to Serve
- Slice & Serve Cold: This no-bake Easter dessert is best served straight from the fridge.
- Pair With: A hot cup of tea, lemonade, or a bubbly brunch cocktail.
- Add Flair: Dress it up with fresh mint, edible flowers, or a sprinkle of powdered sugar.
- If you’re in the mood for another show-stopping holiday dessert, this German Chocolate Poke Cake is pure indulgence with caramel, coconut, and chocolate layers.
Make Ahead and Storage
Storing Leftovers
Keep leftovers covered in the fridge for up to 5 days. The flavors only get better!
Freezing
Freeze slices individually, wrapped well, for up to 2 months. Thaw in the fridge overnight before enjoying.
Reheating
Nope! This one’s all about keeping cool. No reheating is needed.
FAQs
Can I use a store-bought crust for this no-bake Easter dessert?
Yes! If you’re short on time, a ready-made graham cracker crust will totally work and still taste amazing.
How far in advance can I make this no-bake Easter dessert?
You can prep it a full day ahead. Just chill overnight and decorate just before serving for the freshest look.
What if I don’t have pastel gel food coloring?
You can use regular food coloring, but go easy—too much liquid could loosen the filling. You can also keep it simple and swirl just two or three colors.
Can I make this no-bake Easter dessert dairy-free?
Sure thing! Swap in dairy-free cream cheese, whipped coconut cream, and condensed coconut milk. It may be slightly softer, but still delicious.
No-Bake Easter Swirl Pie
Equipment
- 9-inch Pie Dish
- Mixing Bowls
- Electric Mixer
- Spatula
- Toothpick or Skewer
Ingredients
Crust
- 2 1/2 cups graham cracker crumbs or vanilla cookie crumbs
- 1/2 cup unsalted butter melted
- 2 tbsp sugar
Swirled Filling
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup sweetened condensed milk
- gel food coloring pastel pink, blue, yellow, purple, etc.
Garnish
- whipped cream
- Easter sprinkles
- mini chocolate eggs or pastel candies
Instructions
- Mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press into a 9-inch pie dish and refrigerate.
- Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and sweetened condensed milk, mixing well.
- In a separate bowl, whip the heavy cream to stiff peaks. Fold into the cream cheese mixture gently.
- Divide filling into four bowls and tint each with pastel gel food coloring.
- Spoon colored fillings randomly into crust. Swirl gently with a toothpick or skewer to create a marbled look.
- Chill the pie in the refrigerator for at least 4 hours or overnight to set.
- Before serving, garnish with whipped cream, sprinkles, and mini chocolate eggs.