Easter Cheese Ball

If you want a show-stopping centerpiece for Easter but absolutely refuse to turn on the oven, this sweet Easter cheese ball is about to be your new favorite thing. It tastes like a no-bake cheesecake, but with a little shaping and a sprinkle situation that can get as wild as you want, it turns into the cutest edible Easter egg on the table. Go full pastel stripes, keep it classic with one solid color, or let the kids decorate it like they are dyeing real eggs. It is festive, a little extra, and somehow still ridiculously easy.

If you are building out a full holiday spread, there are a few more easy recipes you will want on the table. Chipped Beef Dip is perfect when you need something savory to balance all the sweets, and for more no bake favorites, Dubai Chocolate Bark and Oreo Delight are always crowd pleasers. Cornflake Cookies are another easy win when you want something simple, nostalgic, and guaranteed to disappear before the day is over.

Equipment

• Measuring cups and spoons
• Stand mixer or Hand mixer
• Mixing bowl

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Ingredients

• Cream cheese – 8 oz.
• Salted butter
• Vanilla extract
• Powdered sugar
• Sweetened coconut flakes
• Rainbow sprinkles
• Pastel sanding sugar

Directions

Beat the cream cheese and butter together in a large mixing bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the mixture is light and fluffy. Fold in the coconut and rainbow sprinkles just until combined.

Loosely wrap the mixture in plastic wrap and shape it into an Easter egg. Chill in the refrigerator for 1-2 hours to set.

Unwrap the cheese ball and place it onto a platter. Place Saran Wrap around the cheese ball to keep your platter clean. Decorate with the sanding sugar in an Easter egg pattern.

Serve with graham crackers, vanilla wafers, or fruit.

How do you serve this cheese ball?

• Grham cracker
• Vanilla wafers
• Bunny Crackers
• Pretzels
• Fruit

FAQs (Because Life’s Too Busy for Guesswork)

What are substitutions that I can make?

• Cream cheese – Choose from original or light; either will work for this recipe.
• Salted butter – If you only have unsalted butter on hand, add 1/8 teaspoon of salt.
• Vanilla extract – Vanilla bean paste is another option you can use, 1/2 teaspoon. As it is more concentrated, you will not need as much. It will leave a little black fleck in the dish.
• Sweetened coconut flakes – Use unsweetened coconut flakes if you feel the sweetness of the dish is too much.

How should I store my Easter Egg Cheese Ball?

• Easter Cheese Ball should be stored covered or in an airtight container in the refrigerator for up to 5 days. Serve chilled.
• To Freeze - It is best to freeze without the outer coating. Wrap tightly in a double layer of plastic wrap, a layer of aluminum foil, or place in a freezer-safe Ziploc and freeze for 2 months. Defrost overnight in the refrigerator, then coat with the outer layer before serving.

Easter Cheese Ball

This Easter cheese ball is a sweet, creamy dessert shaped like an Easter egg and coated in festive sprinkles and sanding sugar. It tastes like a no bake cheesecake and makes a fun, easy holiday centerpiece.

Servings: 8 people

Author: Stephanie

Print Recipe

Prep Time:20 minutes mins

Chill:2 hours hrs

Total Time:2 hours hrs 20 minutes mins

Equipment

• Large mixing bowl
• Hand mixer or whisk
• Plastic wrap
• Spatula

Ingredients

• 8 oz cream cheese softened
• 1/2 cup salted butter room temperature
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup sweetened coconut flakes
• 1/4 cup rainbow sprinkles
• Pastel sanding sugar, for decorating

Instructions

• Beat the cream cheese and butter together in a large mixing bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the mixture is light and fluffy. Fold in the coconut and rainbow sprinkles just until combined.
• Loosely wrap the mixture in plastic wrap and shape it into an Easter egg. Chill in the refrigerator for 1-2 hours to set.
• Unwrap the cheese ball and place it onto a platter. Place Saran Wrap around the cheese ball to keep your platter clean. Decorate with the sanding sugar in an Easter egg pattern.
• Serve with graham crackers, vanilla wafers, or fruit.

Notes

• Make sure the cream cheese and butter are fully at room temperature before mixing. Cold ingredients will not blend smoothly and can leave the mixture clumpy.

• A hand mixer creates a lighter, fluffier texture, but a whisk will still work if that is what you have. The final result may just be slightly denser.

• This recipe is ideal for making ahead. Chill for at least 1 to 2 hours after mixing, or up to 48 hours in advance. The flavor improves as it sits.

• For clean sprinkle lines or zigzags, use parchment paper to shield sections as you decorate. Cover the finished areas while adding new lines for a sharper design.

• Nuts like pecans, walnuts, almonds, or pistachios can be added for crunch. Roughly chop before mixing. Dried fruit such as cranberries, apricots, or pineapple also works well and should be chopped if pieces are large.