Stuffed “Easter egg” cookies with edible cookie dough which is stuffed which a thick cream cheese filling. So it basically ends up like an cheesecake cookie. Edible cookie dough usually has no eggs, and is easy to eat unbaked. The flour is heat treated prior for best results. This dessert is so fun to make and is literally no-fuss. The silicone mold tray you use does most of the work for you.
I used two food coloring options for the cookie dough-blue and green for the Easter egg cookie dough. I kept part of the uncolored dough aside for a swirl pattern on the cookies. This is a no-bake recipe so all you need is to chill the dough overnight in a silicone mold tray. Mine had fun designs and you can get some here. Once you chill it overnight, you take it out of the silicone molds and serve immediately. These stuffed Easter egg cookies would go great with a milkshake or something sweet. You could also drizzle the cookies with melted chocolate and top it with chocolate.
If you love no-bake cheesecake desserts, check out my mini no-bake strawberry cheesecakes and my no-bake chocolate cheesecake. Happy Easter everyone!
Ingredients
Cookie base
1/2 cup melted unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar, tightly packed
2&1/2 cups all-purpose flour
1 teaspoon strawberry essence
Drop of food coloring
Cheesecake Filling
3 tablespoons cream
200g block cream cheese, at room temperature
1/2 cup icing sugar
1 teaspoon strawberry essence
Instructions
- Heat the flour for 30 seconds in the microwave to heat treat it.
- Transfer to a bowl and add the remaining cookie base ingredients except the food coloring together in a bowl using a hand or stand mixer.
- Separate the cookie dough into bowls and add the food coloring and mix seperately.
- Press into Easter egg molds and make a hollow in the center.
- Whisk the cheesecake filling ingredients and scoop into each hollow.
- Press a bit of cookie dough on top to seal the egg.
- Refrigerate for 8 hours or overnight.
- Serve chilled.