Description
A no-bake Easter treat featuring creamy strawberry cheesecake filling encased in a crisp white chocolate shell. These adorable egg-shaped bites are the perfect festive dessert for spring gatherings, bringing both flavor and charm to your celebration.
Ingredients
For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup fresh strawberries, finely chopped
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Graham Cracker Base (Optional):
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
For the Chocolate Coating:
- 2 cups white chocolate chips or candy melts
- Food coloring (pastel shades such as pink, yellow, blue, or green)
For Decoration (Optional):
- Sprinkles, edible glitter, or chocolate drizzle
Instructions
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Stir in the finely chopped strawberries, vanilla extract, and lemon juice.
- Refrigerate the mixture for 30-45 minutes to firm up.
- Create the Graham Cracker Base (Optional):
- In a small bowl, mix the graham cracker crumbs, melted butter, and granulated sugar.
- Press about 1 tablespoon of the mixture into the bottom of each silicone egg mold cavity.
- Shape the Cheesecake Eggs:
- Spoon the chilled cheesecake mixture into egg-shaped molds, smoothing the tops.
- Freeze for 2-3 hours until firm.
- Melt the Chocolate:
- Melt the white chocolate chips or candy melts in the microwave in 20-second intervals, stirring between each interval.
- If using multiple colors, divide the melted chocolate into separate bowls and add food coloring to each.
- Dip the Cheesecake Eggs:
- Remove the cheesecake eggs from the freezer and gently unmold them.
- Using a fork or dipping tool, dip each cheesecake egg into the melted chocolate, tapping off excess chocolate.
- Place on a parchment-lined tray.
- Decorate:
- While the chocolate is still wet, sprinkle with decorations, drizzle with contrasting colored chocolate, or dust with edible glitter.
- Allow the chocolate coating to set at room temperature or refrigerate for 15-20 minutes.
- Serve and Store:
- Serve chilled for the best texture and flavor.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
- Use fresh strawberries for the best flavor; if using frozen, thaw and drain excess liquid.
- Silicone egg molds make shaping easier, but if unavailable, hand-roll the mixture into oval shapes.
- Allow frozen cheesecake eggs to sit at room temperature for 1-2 minutes before dipping in chocolate to prevent cracking.
- Use gel or oil-based food coloring for smooth, vibrant hues.
- To make these dairy-free, use vegan cream cheese and dairy-free chocolate.
- Prep Time: 30 minutes
- Chill Time: 3 hours (including freezing and setting time)
- Category: Dessert
- Method: No-Bake
- Cuisine: American