Easy Chocolate Eggs


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


  1. Using a sharp knife, remove the tops of the Easter eggs. Place in fridge.
  2. Place cream cheese, icing sugar, lemon juice and vanilla in a bowl and beat until smooth and fluffy. Set aside.
  3. Pour cream into separate bowl and whip until stiff peaks appear.
  4. Combine cream and cream cheese mixture and gently whisk until well incorporated.
  5. Pipe cheesecake mixture into eggs, filling right to the top. Chill for 30 minutes or until set.
  6. Using a teaspoon, carefully remove a small portion of the cheesecake from each egg. Spoon lemon curd into hole created. Place in the fridge.
  7. Store eggs in the fridge until ready to serve.

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