I’m a huge fan of cheesecake. Meaning, I’ll take it in any form, any way I can get it! If you are a cheesecake lover like me, this Easter dessert is going to be right up your alley – festive cheesecake eggs! And let me tell you a few things I really love about these eggs.
- Cheesecake (and graham cracker)
- Anyone can make these . . . they are that easy to do!
- You can make them any color you like – great for parties
What else do you need to know, right? I’d say these eggs are going to go into your regular holiday dessert making rotation. You can make them on your own or with your kids. Your children are going to love picking out the colored sprinkles, trust me! Here’s how to make these delightful little Easter treats.
Cheesecake Eggs Easter Dessert
- 2 cups cheesecake filling (Philadelphia Ready Made Filling)
- 1 cup of graham cracker crumbs
- Candy melts, colors of your choice – we used 1 cup each of two colors
- 2 tsp. coconut oil
- Parchment paper
- Mixing bowl
- Microwave safe bowls – 2
- Baking pan
Grab your mixing bowl – add the cheesecake filling and graham cracker crumbs.
Continue stirring the mixture. IF you need to add more crumbs (you might not need to), do so.
Tear off a piece of parchment paper and lay it out.
Form the cheesecake mixture into little balls. Flatten to about ½ inch thick. Pinch the tops to make them look like eggs. Place in the freezer for 30 minutes to an hour.
Right before taking the eggs out of the freezer, prepare your sprinkles and candy melts. Put 1 cup of candy melts in each bowl with one teaspoon of coconut oil.
Microwave each bowl of candy melts for 15 seconds. Mix and repeat until smooth. Remove the eggs from the freezer and use a fork to dunk them into the candy melts.
Tap off and place on the parchment paper. Sprinkle them with your sprinkles. Once done with all of the eggs, place back in fridge to harden.
Take a bite – enjoy!
Interested in more Easter dessert recipes? Check out our carrot krispies!