Cheesecake Filled Easter Eggs
User Reviews
5
Cheesecake Filled Easter Eggs
Description
Cheesecake Filled Easter Eggs begin with hollow chocolate candy eggs carefully opened at the top to create a shell for the filling. A mixture of softened cream cheese, sweetened condensed milk, and vanilla is whipped until fluffy and piped into the chocolate shells. After chilling to firm, a buttery lemon curd blend is spooned into a small indentation atop the cheesecake filling to resemble an egg yolk. This addition introduces a fresh citrus note and creamy texture that balances the sweetness of the chocolate and cheesecake. The process involves minimal baking or cooking, relying on refrigeration for setting. The result is a visually playful dessert perfect for Easter gatherings, combining a velvety cheesecake texture with the richness of chocolate and zesty citrus flavors.
The rich cheesecake filling pairs well as a standalone treat or served alongside fresh fruit or whipped cream for added freshness.
Handling the fragile chocolate eggs carefully prevents breaks, and chilling times ensure the filling sets properly. Straining the lemon curd mixture removes any lumps for smooth yolks. Refrigerate the filled eggs until serving to maintain firmness and prevent melting.
Ingredients
- 12 Chocolate Candy hollow Easter eggs
- 8 ounces cream cheese softened
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Yolk Filling
- 2 tablespoons butter melted
- 2 tablespoons lemon curd or apricot jam
- 1 tablespoon lemon juice or orange juice
Instructions
- Use a small sharp knife to carefully remove the tops of the chocolate eggs. Set aside while you prepare the filling.
- In a large mixing bowl, use a hand mixer to beat cream cheese until light and fluffy. Beat in sweetened condensed milk and vanilla extract until smooth. Transfer to a piping bag with no tip.
- Pipe cheesecake filling into each of the eggs. Refrigerate 30 to 60 minutes.
- Meanwhile, prepare the yolk filling by whisking together melted butter, jam, and juice until smooth. Microwave for 20 seconds to thin out if needed. Strain any chunks from the mixture and place the strained liquid into a small bowl. Refrigerate to thicken 30 to 60 minutes.
- Use a small spoon to make a small indentation into the cheesecake filled egg. Fill with yolk filling to look like an egg yolk. Return to the refrigerator until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12eggs
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 95mg | 4% |
| Potassium | 73mg | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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