Strawberry Shortcake Easter Cheesecake Eggs
These cute and creamy Easter cheesecake eggs taste like strawberry shortcake and are easy to make, perfect for a stress-free dessert that's sure to impress.
Ingredients
For the egg shells
- 2 cups white chocolate or candy melts For creating the egg shells.
For the cheesecake filling
- 8 oz cream cheese, softened Use full fat for the best flavor.
- 1/2 cup powdered sugar For sweetness and smooth texture.
- 1 tsp vanilla extract Classic dessert flavor.
- 1 cup whipped topping Or homemade whipped cream.
- 1/2 cup crushed golden cookies or vanilla wafers For shortcake crunch.
- 1/4 cup freeze dried strawberries, crushed into powder For flavor and color.
- 2 tbsp strawberry jam (optional) For a fruity surprise in the middle.
- 1/4 cup sprinkles or sanding sugar For decoration.
Instructions
Make the egg shells
- Melt white chocolate gently in the microwave in short bursts, stirring often.
- Spoon it into plastic Easter egg molds, rotate to coat, then chill until firm.
- If you do not have molds, use silicone egg molds or small silicone cupcake cups.
Mix the cheesecake filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla, and mix again.
- Fold in whipped topping gently.
- Stir in crushed cookies and a little strawberry powder.
Fill and chill
- Pop the filling into a piping bag or a zip top bag with the corner snipped.
- Fill each chocolate egg half.
- If using jam, pipe a little filling, add a dab of jam, and cover with more filling.
Seal the eggs
- Warm a plate for a few seconds, then lightly press the edge of one egg half on the warm surface to melt just a bit.
- Press it to the other half to seal.
- Chill again until everything sets.
Decorate
- Drizzle with extra white chocolate, sprinkle cookie crumbs, and finish with more strawberry powder.
Notes
Work in batches and keep the chocolate shells chilled while mixing the filling. This keeps everything neat. Best served chilled.