Description
A delightful no-bake Easter treat featuring a creamy coconut cheesecake center shaped like eggs and dipped in rich chocolate.
Ingredients
8 oz cream cheese, softened
2 cups powdered sugar
1 1/2 cups sweetened shredded coconut
1/2 teaspoon coconut extract
1 pinch salt
10 oz white melting wafers
10 oz dark chocolate melting wafers
Instructions
Step 1: Beat the softened cream cheese in a large mixing bowl until completely smooth and creamy.
Step 2: Gradually mix in the powdered sugar until a smooth, stiff paste forms.
Step 3: Stir in the shredded coconut, coconut extract, and salt until well combined.
Step 4: Chill the mixture in the refrigerator for at least 1 hour to allow it to firm up for shaping.
Step 5: Using a small scoop, form the mixture into 1-inch balls, then shape them into ovals/eggs.
Step 6: Place the eggs on a parchment-lined baking sheet and freeze for 20-30 minutes until very firm.
Step 7: Melt the chocolate and white wafers in separate bowls. Dip the eggs into the chocolate, then return to the parchment paper to set.
Notes
Ensure the cream cheese is fully softened to avoid lumps. For a festive look, use food coloring to dye the white chocolate shell pastel colors.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 195 kcal
- Sugar: 18g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 12mg
