Bunny Butt Cheeseball
An Easter cheeseball that is both whimsical and delicious! Made with cream cheese, sprinkles, and a fluffy layer of shredded coconut.
Servings: 8
Equipment
- Mixing bowl
- spatula
- Plastic wrap
Ingredients
- 16 oz cream cheese softened
- 2/3 cup white chocolate chips
- 1/3 cup multicolor sprinkles
- 1 15.25 ounce package yellow cake mix
- 1 teaspoon almond extract
- 1 14 ounce bag sweetened coconut flakes
- 8 pink Skittles
Instructions
- Mix your cheeseballs. To a large mixing bowl, add the cream cheese, white chocolate chips, sprinkles, cake mix, and almond extract and mix with a hand or stand mixer until all ingredients are well combined. It will be stiff and doughy.
- Roll into balls. Separate into one large ball, two medium-size balls, and one small ball.
- Chill. Flatten the 2 medium-sized balls just slightly and shape them into teardrops. Wrap each part in its own plastic wrap and place them in your refrigerator for at least 1 hour (or up to overnight) or until firm.
- Roll in coconut. Unwrap and roll each ball in coconut, packing the coconut tightly to the cheese to make sure each ball is completely covered.
- Assemble. Assemble your bunny butt by using the two medium size teardrops for feet and the small ball for a tail. Scrape the coconut away from the cheese in the spots where you plan to put your bunny feet and tail then press them into each other so that they stick.
- Decorate. Use your pink Skittles to create toes by scraping away a small amount of coconut on the feet and pressing them into the cheese to make 3 toes and a heel. Don’t forget to press the “s” side into the feet so you don’t see the letter.
- Serve chilled with sweet treats like graham crackers, nilla wafers, teddy grahams, fresh fruit, shortbread cookies, waffle cookies, or biscoff cookies.
Notes
Storage Instructions:
If you have leftovers from your bunny butt cheese ball, you can wrap them in plastic wrap or place them into an airtight container and keep them in the refrigerator. Your cheeseball will last for 2-3 days. If you need more time, you could try transferring to the freezer but it may not thaw well.
Can I make this ahead of time and freeze it?
You can make your cheese balls ahead of time and store them in the freezer for up to 3 months until you’re ready to use them. Make sure to wrap them tightly in plastic wrap and then place them in a resealable freezer bag to prevent them from freezer burn. Before assembling, allow the balls to thaw in the refrigerator overnight so the coconut sticks and the feet and tail stick to the body.
My bunny feet and tail won't stick to the body.
If you’re having a hard time getting the feet and tail to stick, you can give it more structure by using toothpicks. Insert the toothpick into the body of the bunny and attach the appendages to the top of the toothpick. Just don’t forget to tell your friends and family that they are there so they don’t get a surprise toothpick in their mouth.
What else can I add for additional flavors?
This bunny butt cheese ball is a sweet dessert that is full of flavor and texture. If you are looking for other options to add to this cheese ball, here are a few of my favorites.
- extra coconut: Add ¼ cup coconut to the mixture as well as on the outside.
- powdered sugar: Add ¼ cup powdered sugar to the mix for a sweeter flavor
