If you’re looking for a fun Easter recipe, look no further than these Golden Oreo Coconut Cheesecake Easter Eggs. They are a great homemade Easter treat. If you want to skip ahead, scroll to the bottom for the recipe. Of course, I love it when you stick around a little longer.
PSA: Golden Oreos are definitely drugs.
I wasn’t expecting to like them. I thought they’d be too sweet and devoid of that slightly salty kick that makes regular Oreos so crave-worthy.
Instead, they have this really buttery, birthday cakey taste. For this recipe, I used the Thins variation of the cookie. I actually find them so much more enjoyable to eat than the original Oreo. They melt in your mouth and help you enjoy the flavour without crunching into a thick, hard cookie.
They’re also perfect for a recipe like this. Crushing these Oreos into little bits took barely any effort, just a few whacks of the rolling pin and they crumbled to a fine, sandy texture.
I’ve made a variation of these cheesecake truffles before, but never with coconut.
I wanted to combine the flavour of coconut cream pie with a cheesecake – because why not smash two delicious things together in a bite-sized little nugget of Easter goodness?
The white chocolate marries the two flavours together perfectly. To get this smooth chocolate shell, I used the double boiler method, using a glass bowl overtop a pot of boiling water on the stove. I typically use the microwave, but the result is never this smooth and creamy – especially with finicky white chocolate.
I also did a variation of these with semi-sweet chocolate, adorned with more coconut and it’s equally good! It’s a great alternative for those who don’t like the pure sweetness of white chocolate.
I’d love to put at least one more Easter recipe out before the Bunny comes to town. Any requests?
Thanks for stopping by! xx
COCONUT CHEESECAKE EASTER EGGS
1 package of Golden Oreo Thins
1 package of cream cheese
1 cup of shredded coconut
1 tsp salt
1/4 tsp almond extract (optional)
1 1/2 cups white chocolate chips (or semi-sweet)
1 tbsp coconut oil or shortening