No-Bake Easter Swirl Pie
This no-bake Easter dessert is the ultimate springtime treat—complete with creamy pastel swirls, a buttery graham cracker crust, and whimsical toppings. Easy, beautiful, and festive!
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.
Notes
Use gel coloring for the best swirl effect. This dessert is perfect to make ahead and let kids help with the decorating!