A 15 minute dessert, Cheesecake Filled Chocolate Easter Eggs are simple and easy to whip up for a fun Easter treat. We’ve used store bought lemon butter, you could make your own curd, use passionfruit sauce, apricot jam or even orange marmalade – anything yellow or orange will make for a perfect ‘egg yolk’ and be delicious with the sweet cheesecake.
Cheesecake Filled Chocolate Easter Eggs
250g cream cheese
1/4 cup sifted icing sugar
1 tsp vanilla extract
150ml thickened cream
5 – 10tbsp Lemon butter
5 – 10 x 50g chocolate Easter eggs
Beat together the cream cheese, sifted icing sugar and vanilla extract until smooth and combined. Add the cream and continue to beat until the mixture has whipped up and holds it’s shape.
Spoon the cheesecake mixture into a piping bag, or use a re-sealable plastic bag with the corner cut off. Break the tops off your chocolate Easter eggs. Squeeze the cheesecake filling into the Easter eggs. You’ll fill between 5 and 10 Easter eggs depending on how generous you are with your portions of cheesecake.
Use a teaspoon to make a space in the top of the cheesecake filling for your ‘yolk’ and spoon in some lemon butter (or your chosen ‘yolk’). Place in the fridge until you’re ready to serve!
Tip: If you don’t have enough egg cups for your guests, use a little melted chocolate to ‘glue’ your cheesecake filled Easter eggs to your plate to stop them from tipping over.
More Easter baking from Sweet Magazine: