Easter Egg Cheesecake | Video

Easter egg cheesecake. Super cute and fun idea for your Easter celebrations. Simply fill chocolate eggs with your favorite cheesecake mixture and top with white chocolate yolk to resemble real eggs. Easy to make and heavenly!

In fact, a simple yet eye-catching dessert is all it takes to make any celebration extra special. Let me show you how to turn your favorite chocolate eggs into beautiful desserts aptly designed for your Easter festivities. With the heavenly chocolate eggs as the foundation, we are going to fill them with easy to make cheesecake mixture and then add a dollop of yellow tinted white chocolate to create the ultimate dessert.

When shopping for Easter eggs, make sure you choose hollow eggs. It just doesn’t matter whether they’re big or small. I used approximately 10 medium eggs in this Easter egg cheesecake recipe. The key to getting a clean cut is using a hot knife. It’s easy and neat.

Once the eggs are ready, you can start with the cheesecake filling. Make sure you store the cut chocolate eggs in the refrigerator until you make the filling. To make the cheesecake mixture, beat together cream cheese, sugar, lemon zest, lemon juice and vanilla extract. Whip the cream separately and fold in to the cream cheese mixture. Fill the eggs with this cheesecake mixture.

Next up, the fun part of this Easter egg cheesecake – making the yolk. All you need to do is melt white chocolate and tint with yellow food coloring. Place a dollop of this yolk mixture on top of the eggs.

And there you go! A simple yet fun idea to make cute desserts with chocolate eggs.

More Cheesecake Recipes:

• No Bake Chocolate Cheesecake 
• Strawberry Lemon Cheesecake 
• No Bake Mango Cheesecake 

Yield: 10 cheesecakes

Easter Egg Cheesecake | Video

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Simple yet fun idea to add to your Easter menu

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 10 hollow Easter eggs

Cheesecake filling:

• 150 g softened cream cheese
• 1/2 cup powdered (icing) sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1/4 cup fresh heavy (thickened) cream

Chocolate yolk:

• 150 g white chocolate
• Few drops of yellow food color

Instructions

1. To heat the knife, hold it over the stove flame for a few seconds. Then carefully cut the top of the eggs. Store in refrigerator until ready to use.
2. To make the cheesecake filling, place cream cheese, sugar, vanilla extract, lemon zest and lemon juice in a large bowl. Using an electric mixer, beat until combined.
3. Place cream in another bowl and use an electric mixer to beat until soft peaks form.
4. Fold it into the cream cheese mixture.
5. Transfer the mixture to a piping or plastic bag. Cut the ends, and fill the eggs with cream cheese mixture. Refrigerate until ready to use.
6. To make white chocolate yolk, place chocolate in a bowl, and microwave for 30 seconds. Stir, and microwave again for 30 seconds. Repeat the process of microwaving and stirring until the chocolate melts. Add a few drops of yellow food color and stir.
7. Place a dollop of yolk mixture on top of the eggs. Refrigerate until ready to serve.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 412Total Fat 29gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 12gCholesterol 409mgSodium 264mgCarbohydrates 20gFiber 0gSugar 19gProtein 16g

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