Cheesecake Filled Easter Eggs

These special Cheesecake Filled Easter Eggs are an excellent Easter treat, mixing the deliciousness of chocolates with cheesecake.

Recipe Source Link:https://www.mygingergarlickitchen.com/cheesecake-filled-easter-eggs/

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RECIPE INGREDIENTS

» For the cheesecake base

• 3 (44 grams) Digestive biscuits
• 1 tablespoon melted butter

» For the Easter Eggs

• 3-4 medium-sized Easter eggs

» For the cheesecake layer

• 80 grams full fat cream cheese
• 80 ml double cream
• 2 tablespoons (25 grams) icing sugar
• 1/2 teaspoon vanilla extract
• For the chocolate drizzle
• 25 grams of dark chocolate, broken into pieces
• 2 tablespoons heavy/double cream

» For decoration - optional

• Edible sprinkles
• Strawberries, cut into quarter
• Marzipan carrots or mini chocolate eggs optional

RECIPE INSTRUCTIONS

» Make the biscuit base

1. To make the biscuit base, add the digestive biscuits to a ziplock bag and crush them into crumbs using a rolling ping. You can also do this using a food processor. In a medium bowl, add the crushed biscuits and melted butter. Mix well until combined or looks like wet sand. Keep this aside.

» Make the biscuit layer

1. To cut the Easter egg in half, dip a sharp knife in hot water. Dry it off, then very gently and slowly press it around the egg on the seam to separate the chocolate Easter Egg, until the two halves separate. You can dip the knife again in the water if needed. Repeat the same with all the eggs and place them on a plate (I used 4 eggs, but in picture, you will see only 3 eggs). Divide the base evenly between egg halves. Now, use the back of a small spoon to press it down gently into the bottom until it is compact and even. Place the plate in the fridge and let the base set while you are working on the cheesecake filling.

» Make the cheesecake filling

1. To make the cheesecake filling, put the double cream, icing sugar, and vanilla extract into a mixing bowl. Mix well with a hand whisk, and then beat using an electric mixer until stiff peaks.
2. Next, add the cream cheese and mix until smooth and the filling holds its shape. Divide the cheesecake filling between the Easter egg halves using a spoon. Gently press the filling into the halves and smooth the top using a cutlery knife, a small palette knife, or the back of a spoon. Put them back into the fridge to set for 1-2 hours.

» Make the chocolate drizzle

1. To make the chocolate drizzle, add the heavy cream and dark chocolate pieced into a small microwave-safe bowl. Melt the dark chocolate in a microwave for 30 seconds, or melt using a double boiler. Stir well until smooth. If your chocolate is not melted, then you can microwave it for additional 10-20 seconds. Keep it aside to cool and then pour it into a piping bag.

» Decorate Cheesecake Filled Easter eggs

1. Drizzle the dark chocolate sauce over the cheesecake-filled eggs. Decorate with edible sugar sprinkles, marzipan carrots, strawberries, or any other Easter toppings/decorations you prefer. Enjoy immediately or keep the cheesecake-filled eggs in the fridge until you are ready to serve.

RECIPE NOTES

1. Decorate right before serving: If you are planning to store it for 3-4 days, then make sure to decorate it just before serving to prevent them from getting too soft or melting.
2. For a rich and creamy cheesecake filling, I have used Philadelphia cream cheese in my Easter egg cheesecake filling. But you can simply substitute it with any cream cheese brand.
3. After spooning cheesecake filling it is recommended to chill the eggs in the refrigerator for at least 1-2 hours before serving. This will help the filling to set.
4. To serve, just place them on a plate, or serve them in individual cupcake liners.