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Cheesecake Filled Easter Eggs Recipe

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4 from 4 reviews

  • Author: Lea
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

Delightfully festive and creamy, these Cheesecake Filled Easter Eggs are a perfect treat for spring celebrations. Hollow chocolate Easter eggs are filled with a smooth cream cheese mixture and topped with a tangy lemon curd 'yolk', creating an elegant and playful dessert that's easy to make and sure to impress your guests.

Ingredients

Chocolate Eggs

  • 12 hollow chocolate Easter eggs

Cheesecake Filling

  • 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

  1. Remove tops of eggs: Use a small, sharp knife to carefully cut off the tops of each hollow chocolate Easter egg. Set the tops aside safely for later or discard if not using.
  2. Make cheesecake filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until light and fluffy. Then beat in the sweetened condensed milk and vanilla extract until the mixture is smooth and creamy. Transfer the filling to a piping bag without a tip for easy filling.
  3. Fill eggs with cheesecake: Pipe the cheesecake filling into each hollow chocolate egg almost to the top. Place the filled eggs in the refrigerator to chill for 30 to 60 minutes, allowing the filling to firm up.
  4. Prepare yolk filling: While the eggs chill, whisk together the melted butter, lemon curd (or apricot jam), and lemon juice (or orange juice) until smooth. Microwave for 20 seconds if the mixture is too thick to thin it out. Strain the mixture through a fine sieve to remove any lumps. Place the strained yolk filling in a small bowl and refrigerate to thicken for 30 to 60 minutes.
  5. Add yolk to eggs: Once the cheesecake filling is firm, use a small spoon to create a shallow indentation in the center of each filled egg. Spoon the chilled yolk filling into the indentation to resemble an egg yolk. Refrigerate the completed eggs until ready to serve.

Notes

  • Use room temperature cream cheese for a smoother filling.
  • Lemon curd can be substituted with apricot jam or any yellow fruit jam for a different flavor.
  • Be gentle when cutting the chocolate eggs to avoid cracking.
  • Refrigerate filled eggs well to ensure the cheesecake filling sets properly.
  • This dessert is best served chilled within a day for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipesbylea.com/cheesecake-filled-easter-eggs-recipe/