Easter Egg Cake (Print Version)

# Ingredients:

→ Crust Layer

01 - 1 1/2 cups crushed graham crackers
02 - 1/4 cup white sugar
03 - 1/3 cup melted salted butter

→ Cheesecake Base

04 - 24 ounces cream cheese, softened
05 - 14-ounce can of sweetened condensed milk
06 - 1 tablespoon of fresh lemon juice
07 - 1 teaspoon of vanilla
08 - 12 ounces thawed Cool Whip
09 - A few drops of blue gel food coloring

→ Toppings

10 - 1 teaspoon cocoa powder (unsweetened)
11 - 1 1/2 cups malted Robin's Egg candies

# Instructions:

01 - Put parchment paper at the bottom of a 9-inch springform pan before setting it aside.
02 - Stir together the graham crumbs, melted butter, and sugar in a big bowl. Use a fork to fully combine everything.
03 - Move the crumb mixture into the springform pan, pressing it down firmly to make an even layer. Chill it in the fridge while you work on the filling.
04 - Beat the cream cheese until smooth with condensed milk, vanilla, and lemon juice for a few minutes. Using a spatula, fold in Cool Whip until evenly mixed.
05 - Take the pan with the crust out of the fridge and spread half of the cheesecake filling over it with a spatula.
06 - Blend blue food coloring into the leftover filling with a mixer. Spread it on top of the white layer, letting a bit of white show through if needed.
07 - Put half of the Robin's Eggs into a ziplock bag. Gently crush them into chunks with something heavy. Keep the pieces and whole candies nearby.
08 - Use a fork dipped in cocoa and sprinkle it over the cheesecake for a speckled, egg-like look.
09 - Spread the whole Robin's Eggs on top, starting in the middle and moving outward. Use the crushed pieces to fill gaps and add layers of texture.
10 - Refrigerate the cheesecake for several hours, at least 4–6. Leaving it overnight works great too. Cover loosely if you're chilling it longer.
11 - Unlock the springform pan before you're ready to serve. Slice the cheesecake using a clean, sharp knife for the nicest slices.

# Notes:

01 - Use regular cream cheese (not low-fat) for the creamiest taste.
02 - No Cool Whip? Mix whipped cream with some powdered sugar instead.
03 - Make it a day ahead for the best results.
04 - Wrap it in plastic and foil to freeze. Candy decorations might leak color once thawed.

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