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No Bake Strawberry Shortcake Easter Egg Bombs Bliss

Delightful no-bake strawberry shortcake Easter egg bombs with a white chocolate shell and creamy filling, perfect for spring celebrations.
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Prep Time 1 hour
Chill Time 1 hour
Total Time 2 hours
Servings: 12 egg bombs
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Shell
  • 8 oz White Chocolate Use high-quality chocolate.
For the Filling
  • 8 oz Cream Cheese Soften before mixing.
  • 1 cup Heavy Cream Chilled, whipped to soft peaks.
  • 1/2 cup Powdered Sugar Adjust to taste.
  • 1/2 cup Freeze Dried Strawberries Crushed right before use.
  • 1 cup Shortcake or Shortbread Cookies Crushed.
  • optional Strawberry Jam Enhances flavor.

Equipment

  • microwave-safe bowl
  • Silicone egg molds
  • mixing bowls
  • Hand mixer
  • Pastry Brush

Method
 

Step-by-Step Instructions
  1. Melt high-quality white chocolate in a microwave-safe bowl, stirring in 20-second intervals until smooth and glossy.
  2. Coat the inside of silicone egg molds with melted chocolate, letting excess drip out, then refrigerate for 10-15 minutes until set.
  3. Whip cold heavy cream in a mixing bowl until soft peaks form.
  4. In another bowl, combine softened cream cheese and powdered sugar, beating until smooth.
  5. Fold the whipped cream into the cream cheese mixture until just combined, then stir in crushed freeze-dried strawberries and cookie crumbs.
  6. Pop the chocolate shells out of molds and fill each half with the creamy filling, sealing halves together with melted chocolate.
  7. Refrigerate filled egg bombs for 30-60 minutes to set completely.
  8. Drizzle melted white chocolate over the top and sprinkle with extra cookie crumbs or fresh strawberries for decoration.

Notes

Keep finished egg bombs in an airtight container in the refrigerator for up to a week. Avoid freezing after filling to maintain texture.