These delicious cheesecake eggs are perfect for an Easter dessert AND kids can help make them. Decorate these eggs with candy melts and sprinkles.
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.
Here’s what you’re going to need to make them.
- 2 cups cheesecake filling (Philadelphia Ready Made Filling)
- 1 cup of graham cracker crumbs
- Candy melts, colors of your choice – we used about 1/2 cup each of two colors
- 2 tsp. coconut oil
- Parchment paper
- Mixing bowl
- Microwave safe bowls – 2
- Baking pan
Note: If you can’t find the ready made cheesecake filling, I wanted to go over how to make your own filling. There are a few steps, but you can do it. You’ll need:
- 1 (8-oz) packages cream cheese softened to room temperature
- 1/4 cup sour cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/2 container Cool Whip
Add the cream cheese, sour cream, sugar, vanilla, and lemon juice to a large bowl. Use a hand mixer or stand mixer to beat the ingredients until fully combined. Fold in the Cool Whip.
Cover the bowl and place in the fridge for six hours or until firm. Then you can use it to make these Easter eggs.
Once they’re done, enjoy your holiday works of art. Then take a bite! Get the printable recipe for this Easter treat below.
- 2 cups cheesecake filling
- 1 cup graham cracker crumbs
- 1 cup Wilton candy melts
- 1/4 cup sprinkles
- 2 teaspoons coconut oil
- Add the cheesecake filling and graham cracker crumbs to a mixing bowl.
- Stir the mixture and the crumbs until completely combined. IF you need to add more crumbs (you might not need to), do so now.
- Tear off a piece of parchment paper and lay it out on a cookie sheet.
- Form the cheesecake mixture into 16 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.
Use whatever colors of candy melts you like - one or multiple! We used a few in separate bowls.
Serving Size:1 egg
Amount Per Serving: Calories: 189Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 154mgCarbohydrates: 27gFiber: 0gSugar: 18gProtein: 2g
Interested in more Easter dessert recipes? Check out our carrot krispies! I’d also love for you to check out these other recipes and ideas:
Photography by Patty from The PKP Way