Description
Delightful treats that combine creamy cheesecake filling and fresh strawberries wrapped in a white chocolate shell, perfect for Easter gatherings.
Ingredients
Scale
- 2 cups white chocolate melting wafers
- Pink candy melts (optional)
- 1 cup crushed shortbread cookies or vanilla wafers
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- ¾ cup finely chopped fresh strawberries (patted dry)
- ¼ cup strawberry jam (optional)
- ¼ cup white chocolate for drizzle
- Extra cookie crumbs for topping
Instructions
- Prepare the Chocolate Shell: Melt the white chocolate in 30-second intervals. Brush a thick layer into silicone egg molds and chill for 10-15 minutes. Add a second layer and chill again until firm.
- Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla in a bowl until creamy and smooth.
- Whip the Cream: In another bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Add Strawberries: Fold in chopped strawberries and strawberry jam if desired.
- Fill the Eggs: Add a layer of cookie crumbs into the chocolate shells, then spoon in the cheesecake filling.
- Seal the Eggs: Warm a plate in the microwave, press the edges of the empty chocolate shells to soften, press halves together, and chill until set.
- Decorate: Melt white chocolate for drizzling, then drizzle over the eggs and sprinkle with extra cookie crumbs or strawberry pieces.
Notes
These treats can be stored in an airtight container in the refrigerator for about 3-4 days or frozen for up to 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Easter dessert, Strawberry Shortcake, Chocolate Egg Bombs