Surprise your family and friends with these homemade Easter Cheesecake Macarons. Crisp and chewy French Macarons sandwiched together with your choice of fruity Cheesecake filling.
This post is brought to you by Bob’s Red Mill.
Lemon, strawberry, and blueberry cheesecake flavors offer colorful fillings that are perfect for Easter. Each shell is decorated with color-coordinated sugar crystals to match the filling.
My basic French Macaron shells are filled with three different cheesecake flavors. There's tangy lemon, bright strawberry, and utterly delicious blueberry.
Macarons are a tad bit finicky and require precision and a delicate hand. You can read all about my tips for achieving success in my macaron tutorial.
Start a new Easter tradition by making these fun, colorful macarons for your family and friends!
Today's macarons are inspired by Easter and pretty spring colors. Just look at the pink, yellow, and purple fillings. They make me so happy!
Let's talk about Easter for a sec...
Back when I was growing up we dyed Easter eggs the night before, woke up early for the sunrise service at church, and came home to unwrap Easter baskets filled to the brim with candy.
As an adult, I don't have any Easter traditions. I'm not religious and I don't have kids to do the whole Easter basket thing with. So for me, it's just another day really.
I don't eat much candy but I do get excited about baking fun Easter-themed treats. What about you? Do you have any Easter traditions? I'd love to hear about them.
If you are like me and don't particularly celebrate, you can still make these oh so yummy cheesecake macarons! They are a wonderful treat for adults and kids alike.
It does require technique and precision to master these delicate almond cookies.
But you can absolutely do it. I mean if I can do it, you can totally do it! Read over the tutorial I linked above in the recipe highlights and follow those instructions to make the macaron shells.
Remember to weigh all your ingredients and use a high-quality almond flour.
My favorite is Bob's Red Mill. Bob’s Red Mill Almond Meal is ground from whole, blanched sweet almonds, which are full of protein. The almond flour is also very low in carbohydrates and inherently gluten-free.
Once you have made the batter and piped out rounds, sprinkle some colorful sugar crystals on top. Do this while they are still wet.
As they bake, the crystals will adhere to the cookie. I chose sugar crystals that matched the filling colors.
Aren't they pretty?
The cheesecake filling is my favorite part about these macarons. It's not overly sweet and compliments the sugary shells perfectly.
All I did was divide some softened cream cheese into three parts and add a different flavor of jam to each one.
I went with lemon, strawberry, and blueberry. The lemon was my favorite out of the three.
I'm absolutely hooked on making macarons now! They offer such a unique texture with the crisp, chewy shells and cool creamy fillings. Simply to die for!
Easter Cheesecake Macarons
Crisp and chewy French Macarons sandwiched together with your choice of fruity Cheesecake filling. Lemon, strawberry, and blueberry cheesecake flavors offer colorful fillings that are perfect for Easter. Each shell is decorated with color-coordinated sugar crystals to match the filling. Surprise your family and friends these homemade Easter Cheesecake Macarons.
Ingredients
- 1 recipe French macaron shells
- 4 ounces cream cheese, softened
- 1 and ½ tablespoons lemon curd
- 1 and ½ tablespoons strawberry jam
- 1 and ½ tablespoons blueberry jam
- your choice of colorful sugar sprinkles
Instructions
- Prepare the French macaron shells according to the recipe instructions. Sprinkle the piped mounds with your choice of sprinkles immediately after piping, while they mounds are still wet. Bake as directed and cool completely.
- Divide the cream cheese into 3 equal portions. Place each portion in its own bowl.
- Add the lemon curd to one, the strawberry jam to another, and the blueberry jam to the last one. Mix each bowl of cream cheese and jam until well combined and free of lumps.
- Place each filling into its own sandwich bag and cut off a tiny bit of the bottom corner. Squeeze a small about of filling into the bottoms center of one cookie, don't go all the way to the rim. Place an equal size cookie on top to sandwich the filling. Repeat with remaining cookies and filling.
- Store the macarons in the refrigerator overnight and bring to room temperature just before serving.
Nutrition Information:
Yield: 38Amount Per Serving: Calories: 62
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Amber @ Dessert Now, Dinner Later! says
I need your little macaron mat to pipe on! These are stinkin' adorable! Love the sugar crystals on top!
Jen says
Those mats are a life saver!! You should grab a few!
Layla | Gimme Delicious Food says
Yum, These cheesecake macarons are on point!
Jen says
Thank you so much!
Veru says
I love macarons and the cheesecake flavors seem delicious!
Johlene@FlavoursandFrosting says
Love the cheesecake flavors Jen, so clever! These are super pretty!
ps. Macarons are indeed trickly and although they look easy, they´re definitely not! Your´s came out beautifully:-)
Rachelle @ Beer Girl Cooks says
Gosh, Jen! Your gorgeous creations always blow me away! These macarons are stunning little rays of sunshine!
Sarah @Whole and Heavenly Oven says
You are the total macaron QUEEN, Jen! These little beauties are absolutely calling my name and I must listen! 😉
Kelly says
These macarons are so so pretty,, Jen! I love the festive sprinkles, they're perfect for Easter! And the cheesecake filling sounds amazing!
Amanda says
These really make me smile. How bright and vibrant and pretty! They're like little bites of sunshine!
Sara @ Life's Little Sweets says
These are oh so pretty! I'm pinning and sharing these lovlies!
Jen says
Thank you so much, Sara!
marcie says
I love using Bob's almond and hazelnut meals in macarons -- it's the best! These look incredible, Jen, and I love that you filled them with cheesecake!
Jen says
Thanks, Marcie!