Easter Swirl Pie Recipe
A creamy cheesecake-style pie swirled with vibrant fruit preserves, nestled in a buttery crust. Perfect for Easter, this dessert balances tangy sweetness with a showstopping marbled design.
Ingredients
- 1 pre-made pie crust 9-inch
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
- ¼ cup heavy cream
- ½ cup raspberry or strawberry preserves
- 2 –3 drops pastel food coloring optional
Instructions
- Preheat oven to 375°F (190°C). Press pie crust into a 9-inch dish, crimp edges, and blind bake with weights for 10 minutes. Cool slightly.
- Reduce oven to 350°F (175°C).
- Make filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in heavy cream.
- Prepare swirl: Warm preserves, mix in food coloring. Drop spoonfuls over filling; swirl with a toothpick.
- Bake 35–40 minutes until edges are set (center will jiggle slightly).
- Cool at room temperature for 1 hour, then chill for 4 hours.
Notes
Soften cream cheese fully to avoid lumps.
For cleaner slices, dip a knife in hot water before cutting.
Swap preserves for lemon curd or blueberry jam for flavor variations.
Store leftovers covered in the fridge for up to 4 days.