These quick and easy cheesecake chocolate eggs make the perfect treat for your loved ones this Easter – and they’re as much fun to make as they are to eat!
You might be wondering what these eggs are exactly. Well, they’re delicious individual chilled cheesecakes packaged up inside a chocolate egg shell. There’s no baking involved and the finished desserts are heavenly – not too sweet and with just the right amount of flavour.
What’s great about this recipe is how incredibly easy it is to make – all you need is a box of chocolate eggs and a little cheesecake mixture, which is such a simple recipe it’s almost impossible to go wrong.
Once the cheesecake mix is ready, simply spoon it into a piping bag with an open end and pipe the cheesecake into each egg. After leaving the cheesecake to set in the fridge for an hour or so, use a teaspoon to scoop out part of the cheesecake then spoon in lemon curd to fill the space. That’s it!
Serve in a cute egg cup or recycled egg carton, along with this beautiful pitcher full of your favourite fruit-based for a deliciously fresh Easter treat.
Recipe adapted from Raspberri Cupcakes.
Makes approx. 9 eggs.
- Box of hollow chocolate Easter eggs (minimum 9 + extras in case of cracking)
- 1 ½ tsp gelatine
- 2 Tbsp water
- 185g cream cheese, softened
- 1 tsp vanilla bean paste
- ¼ cup caster sugar
- 150ml cream
- 9 tsp (approx.) lemon curd
- Using a sharp knife, remove the tops of the Easter eggs. Place in fridge.
- Place cream cheese, icing sugar, lemon juice and vanilla in a bowl and beat until smooth and fluffy. Set aside.
- Pour cream into separate bowl and whip until stiff peaks appear.
- Combine cream and cream cheese mixture and gently whisk until well incorporated.
- Pipe cheesecake mixture into eggs, filling right to the top. Chill for 30 minutes or until set.
- Using a teaspoon, carefully remove a small portion of the cheesecake from each egg. Spoon lemon curd into hole created. Place in the fridge.
- Store eggs in the fridge until ready to serve.