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
Print Recipe
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.