Chocolate Cheesecake Easter Eggs

That’s right! These little eggs are filled with a cheesecake filling and the “yolk” is a passion fruit & clementine mixture to add that perfect bit of tang! They remind me of Cadbury Cream Eggs, but to be honest I’m not really a fan. So with easter around the corner, I was super excited to make these. I mean after all, who doesn’t like cheesecake?! These treats were a huge hit for one of my close friend’s birthday celebration instead of a traditional cake, and everyone was able to have one of their own to enjoy.

IMG_4945.jpg

A few useful tips:

  • Buy a few extra eggs, a few of mine over hatched (pun intended!)
  • Don’t over whisk the whipping cream, it will turn hard and won’t be easy to fold into the mixture
  • Instead of using piping bags, I use a ziplock bag to put the cheesecake mixture in instead of using a spoon to fill the eggs. It makes it SO much easier to fill, and it ends up being a lot less cleaning too; win-win!

Ingredients

Yolk

  • 1 fresh passion fruit
  • 2 clementines
  • 1 tbsp butter

Cheesecake eggs 

  • 16 – 20 hollow chocolate eggs
  • 1 pkg (8 oz) room temperature cream cheese
  • 1/2 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1/4 cup icing sugar
  • 1/2 tsp fresh lemon juice

Directions

Yolk 

  1. In a small saucepan, melt butter
  2. Remove skin from the clementines and add in pulp to the saucepan
  3. Add in passion fruit to the mixture and continue to stir until simmering
  4. Mash the pulp and remove from heat
  5. Using a sieve, drain the liquid from the mixture and keep aside
  6. Place in liquid in the fridge for at least an hour to thicken

Cheesecake eggs 

  1. With a sharp knife, make a whole in each of the eggs and peel off tops of the egg
  2. Pour whipping cream into mixing bowl and use whist attachment, turn on medium speed and allow to whip into medium peaks (approx 3-5 minutes)
  3. Set whipping cream mixture aside
  4. In a mixing bowl add cream cheese, vanilla, lemon juice, icing sugar and whisk on medium speed until smooth (approx 1 minute)
  5. Fold in whipping cream mixture into the cream cheese mixture in three sections until just combined
  6. Transfer mixture into a piping bag or a ziplock (refer to useful tips) and fill chocolate eggs with cheesecake filling
  7. Place in the fridge for at least 1 hour to cool and set
  8. Remove from the fridge and make dent in the cheesecake with a small spoon or your finger
  9. Add the “yolk” mixture to the dent and place in fridge for half an hour to set
  10. Remove from fridge & enjoy your chocolate cheesecake eggs!IMG_4969.jpg
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