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OMG Chocolate Desserts

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CakesCheesecakesDessertsEaster

Easter Cheesecake Cake

written by Vera Z. March 27, 2022
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Jump to Recipe·Print Recipe·5 from 1 review

Easter Cheesecake Cake is sure to be a showstopper! Smooth and creamy white chocolate cheesecake hidden between colourful cake layers and white chocolate buttercream, this treat is a simple yet stunning cake for your spring celebration.

If you are looking for easy Easter dessert recipe for Easter brunch or something sweet to complete Easter dinner, check this Easter Poke Cake or Easter Chocolate Lasagna, too.

Smooth and creamy white chocolate cheesecake hidden between colourful cake layers and white chocolate buttercream on a white plate , decorated with frosting and Easter eggs.

White Chocolate Cheesecake Cake

Cake makes every occasion that much more special, and Easter is no exception. Whether your family likes cheesecakes or layer cakes, this cake is perfect option for you. Make a showstopping cake this Easter!

This cake is simple project, that starts with a box of cake mix. However, you will add fun to your cake with decorative pastel colors and Easter candies.

White chocolate cheesecake layer is also very simple to make, there’s no need for water bath. It’s just a simple mixture of cream cheese, sugar, eggs, corn starch and melted white chocolate baked in less than an hour.

Moist and colourful cake layers and cheesecake is assembled together with lick-the-bowl-good white chocolate buttercream.

This treat is a beautiful way to finish your Easter meal and sure to sweeten your celebration.

Cake with decorative pastel colors and Easter candies.
Fork cut Easter  White Chocolate Cheesecake Cake.

Perfect Make Ahead Easter Desert

Make the cake ahead and assemble and add the decorations close to it’s debut at your party or special occasion.

The sponges taste even better after a day or two, so it’s a great get-ahead recipe.

Also, the cheesecake layer needs to refrigerate for a few hours or overnight before you assemble the cake, keep that in mind when you plan your baking.

You can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperature, then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake.

Even when you assemble the cake it can stay in the fridge for a few days.

No matter what kind of a meal we have, whether it’s a huge party or just a small celebration with close family, it just isn’t an Easter feast without a delicious (and pretty) Easter cake!

Therefore, Easter is perfect occasion to wow your friends and family with this cake.

Easter Cheesecake Cake step-by-step instructions.
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Easter Cheesecake Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Vera Z.
  • Prep Time: 1 hour
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours and 30 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Easter Cheesecake Cake is sure to be a showstopper! Smooth and creamy white chocolate cheesecake hidden between colourful cake layers and white chocolate buttercream, this treat is a simple yet stunning cake for your spring celebration.


Ingredients

White Chocolate Cheesecake:

  • 6 oz. white chocolate-finely chopped
  • 1/3 cup heavy cream
  • 16 oz. cream cheese-room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs slightly beaten
  • 2 Tablespoons corn starch

Cake Layers:

  • 1 box vanilla or white cake mix
  • ingredients listed on the box (eggs, water, oil)
  • Food coloring (blue, green, pink, and yellow)

White Chocolate Frosting:

  • 7 oz. white chocolate-finely chopped
  • 1/4 cup heavy cream
  • 1 cup unsalted butter-room temperature
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 3 1/2–4 cups powdered sugar
  • 3 Tablespoons heavy cream ,or more if needed

Instructions

White Chocolate Cheesecake:

  1. Preheat the oven to 350 F.  Grease 8-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan in a layers of heavy-duty aluminum .
  2. Place 6 oz. finely chopped white chocolate in a heatproof bowl.
  3. Heat 1/3 cup of heavy cream until starts to boil, then pour over chopped chocolate. Let it sit for 2 minutes then stir gently with a rubber spatula until chocolate is completely melted and smooth. Set aside to cool slightly.
  4. Beat softened cream cheese with sugar and vanilla until smooth. Mix in corn starch. Add eggs and mix on low just to combine.
  5. Running your mixer on low, slowly pour in melted white chocolate. Do not over mix.
  6. Pour the mixture in prepared pan. Bake 50-60 minutes, or until the center has set. Tent the top with aluminum foil if it starts browning. Cool to room temperature, then cover and place in the fridge to cool for 4 hours or preferably overnight. Remove the ring from springform pan the next day, when assembling the cake.

Cake Layers:

  1. Preheat the oven to a temperature specified on the box. Grease two 8 inches round cake pans with baking spray, line the bottom with parchment paper, and set aside.
  2. Prepare the cake mix according to the directions listed on the box.
  3. Next, divide the mixture into 4 equal portions and add a few drops of food coloring in each bowl, and stir well.
  4. Then using a spoon, make small droops of each mixture in the bottom of the pans. Drops will spread so you should do this quickly. I suggest you to drop one color at the time leaving a few inches apart between the drops, then make the drops with second color, then the third, then the fourth, until you cover the bottom of the pans. Then drop another layer on top until use all the batter. Finally, tap the pans on the counter to flatten the surface, do not spread with the spatula to avoid mixing the colors. Using a toothpick, swirl the colors just a little bit. Do not over mix, you want the colors swirled not mixed together. Bake as directed on the box.
  5. When the cake layers are baked, let them sit at room temperature for about 10 minutes, then transfer on a rack and allow it to cool completely.

White Chocolate Frosting:

  1. When your cakes and cheesecake is cooled completely and you are ready to assemble the cake, make the frosting.
  2. Over a double broiler melt finely chopped chocolate until completely melted and smooth. Gently stir in ¼ cup of heavy cream and set aside to cool to room temperature.
  3. Beat softened butter, vanilla, and salt until light and fluffy. While mixing on low, slowly pour in melted white chocolate. Gradually add about half of powdered sugar. The mixture should be thick. Add 3 Tablespoons of heavy cream and mix well to combine. Gradually add remaining powdered sugar. If the frosting is too thick for spreading add more heavy cream. If it’s too thin add more powdered sugar.

Assembling the cake:

  1. Place one cake layer on a serving plate.  Spread a thin layer of frosting over the cake. Top with white chocolate cheesecake. Be careful cheesecake is very tender.
  2. Spread a thin layer of frosting over the cheesecake and top with the second cake layer. Cover the cake completely with frosting. Garnish with confetti and Easter egg candies. Place in the fridge until ready to serve. Refrigerate at least 1 hour before slicing and serving or else the cake may fall apart as you cut.
  3. Store leftovers in the fridge.

 

Notes

The cheesecake layer needs to refrigerate for a few hours or overnight before you assemble the cake, keep that in mind when you plan your baking. Also, you can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperature, then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake.

Easter Cheesecake Cake
cream cheesewhite chocolate
6 comments
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Vera Z.

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Banana Cream Cheese Muffins
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Layered No-Bake Strawberry Cheesecake

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6 comments

Ana April 7, 2022 - 7:02 am

This cake is perfect for the kids to cut into on Easter! They will be so surprised when they find out that the cake is a rainbow batter, totally making this for Easter. Would the measurement be the same if I wanted to do this recipe in a cupcake form?

Reply
Dorothyann April 22, 2022 - 9:03 pm

I really enjoyed this cake. I made it for Easter. My oldest loved the entire cake. My younger two didn’t really care for the cheesecake part. But I can say I was happy with the turnout and how good it tasted. I ended up making it as a 9 inch size. Somehow it ended up lopsided but I tried to remedy it with extra frosting decoration on the sides. I made the both cake parts the night before Easter and iced it the next day. I am probably going to try this recipe with other flavors. And I will be using the rainbow technique in future cakes as well. Definitely a cake to try to bake! And it really does taste good!

Reply
Amazing June 27, 2022 - 2:57 am

Wow nice idea!! It looks so colorful and beautiful 🙂 Thanks for sharing.

Reply
John August 29, 2022 - 12:30 pm

Such a colorful cake! I think this could even be a substitute for a birthday cake. I will follow this recipe exactly.

Reply
Christine August 29, 2022 - 2:20 pm

Love cheesecake! Want to have a big bite

Reply
Felix December 26, 2022 - 1:30 am

I think my sweet tooth is itching. I gotta make this tonight!

Reply

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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