Description
White chocolate Easter eggs filled with creamy strawberry cheesecake filling, strawberry jam, and crushed shortcake biscuits for a fun spring dessert.
Ingredients
For the Chocolate Shell
- 12 oz white chocolate, chopped
- Extra white chocolate, for sealing shells
- 2 oz pink candy melts
For the Filling
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup strawberry jam
- 1/2 cup heavy cream, cold
- 1/2 cup cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste
For the Shortcake Layer
-
1/2 cup crushed shortcake biscuits
For Topping
- 1/4 cup crushed shortcake crumbs
- 6 fresh strawberry slices
- 1 tablespoon edible gold sprinkles
Instructions
- Melt white chocolate using a microwave or double boiler until smooth.
- Spoon melted chocolate into silicone egg molds and spread evenly to coat.
- Refrigerate 15 minutes until hardened. Add a second layer if needed for thicker shells.
- Remove chocolate shells carefully from the mold.
Prepare Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream to soft peaks.
- Fold whipped cream into the cream cheese mixture.
Assemble Eggs
- Add crushed shortcake biscuits into half of the shells.
- Spoon in cream filling and a small amount of strawberry jam.
- Sprinkle crushed freeze-dried strawberries on top.
- Seal with an empty chocolate shell using melted white chocolate.
Decorate
- Drizzle pink candy melts over the eggs.
- Sprinkle with shortcake crumbs and edible gold sprinkles.
- Garnish with fresh strawberry slices.
Notes
- Use silicone egg molds for easy chocolate removal.
- Keep chocolate shells chilled so they stay firm during filling.
- Freeze-dried strawberries give strong flavor without adding moisture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes