Cheesecake Filled Chocolate Easter Eggs
Transform your Easter celebrations with these delightful Cheesecake Filled Chocolate Easter Eggs—a show-stopping dessert that combines creamy cheesecake filling with rich chocolate shells. This no-bake recipe is as fun to make as it is to eat, featuring luscious cream cheese, a hint of lemon for a tangy twist, and a playful "yolk" effect created with yellow-tinted filling. Crushed biscuits or graham crackers add a subtle crunch, turning every bite into a dreamy blend of textures. Ready in just 30 minutes, these indulgent treats are perfect for Easter gatherings, dessert tables, or gifting. Serve them chilled for a whimsical, crowd-pleasing experience that’s guaranteed to impress!
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Recipe Information
Ingredients
- 6 pieces Large chocolate Easter eggs
- 200 grams Cream cheese
- 100 ml Heavy cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 2 drops Yellow food coloring (optional, for yolk effect)
- 30 grams Crushed biscuits or graham crackers
Instructions
Carefully cut the tops off the chocolate Easter eggs using a sharp knife, leaving enough space to fill the eggs.
Gently scoop out any excess chocolate from the inside of the eggs with a small spoon to create more room for the filling. Set the eggs aside in an egg carton or a stable surface to keep them upright.
In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Stir in the lemon juice to enhance the tangy flavor of the cheesecake filling.
If creating a 'yolk' effect, set aside 2 tablespoons of the cheesecake filling in a small bowl. Add the yellow food coloring to the reserved filling and mix well.
Using a piping bag or small spoon, fill each chocolate egg halfway with the cheesecake mixture. Sprinkle a thin layer of crushed biscuits or graham crackers on top for texture.
Continue filling the eggs with more cheesecake mixture until just below the rim. If using the yellow 'yolk,' add a dollop in the center of each filled egg to mimic an egg yolk.
Chill the filled eggs in the refrigerator for at least 1 hour to set.
Serve chilled and enjoy this whimsical Easter treat!
Nutrition Facts
Calories |
7792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 465.2 g | 596% | |
| Saturated Fat | 271.2 g | 1356% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 805.8 g | 293% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 724.7 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1405 mg | 108% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 2725 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
