Description
A no-bake Easter swirl pie with a creamy pastel filling, perfect for springtime celebrations and festive brunches.
Ingredients
Scale
For the Filling:
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- ½ tsp lemon juice
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
For the Crust:
- 1 prepared graham cracker crust (homemade or store-bought)
For the Swirl:
- Gel food coloring in 3–4 pastel shades (pink, yellow, green, purple)
Optional Toppings:
- Mini chocolate eggs
- Edible glitter
- Pastel sprinkles
Instructions
- Whip the Cream: In a chilled bowl, whip heavy cream to soft peaks, adding powdered sugar halfway through.
- Blend Filling Base: In another bowl, beat softened cream cheese until smooth. Add condensed milk, vanilla, and lemon juice; mix until silky.
- Fold Together: Gently fold whipped cream into the cream cheese mixture using a rubber spatula.
- Divide and Color: Split the filling into 3–4 bowls. Tint each with gel food coloring to achieve pastel tones.
- Swirl the Pie: Spoon colored fillings into the graham crust randomly. Swirl gently with a skewer or knife to create a marble effect.
- Chill to Set: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Decorate and Serve: Just before serving, top with optional decorations. Slice with a clean, warm knife for best presentation.
Notes
- Substitute dairy-free alternatives for a vegan-friendly version.
- Use natural colorings for a dye-free dessert.
- Store leftovers in the fridge for up to 5 days or freeze for up to 1 month.
- For a crust variation, use vanilla wafers, lemon cookies, or gluten-free grahams.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 29 g
- Sodium: 180mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 80mg