Cheesecake Filled Chocolate Easter Egg

It's okay if you don't like eating real eggs because this recipe requires no eggs. The shells are made of chocolate with cheesecake fillings inside and passionfruit pulp as yolk.


6-8 hollow chocolate easter egg shells

150g (about 5oz) cream cheese, softened

30g (about 1/4 cup) icing sugar (confectioners' sugar), sifted

1/2 tsp lemon juice

1/2 tsp pure vanilla extract

125ml (about 1/2 cup) thickened/heavy whipping cream

For the yolk:

*recipe makes 6-8 regular size eggs

Preparing Egg Shells

Carefully remove the tops of the chocolate eggs. Keep them chilled in the fridge while you prepare the cheesecake filling.

Making Cheesecake Filling

Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes. Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (don't over whip).

Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth. Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.

Making Passionfruit Sauce

Strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter. Gently heat on low, whisk until the butter melts and the mixture is smooth.

Remove from the heat and allow to cool. Place in the fridge and chill until it thickens slightly.



Remove eggs from the fridge about 10 minutes before serving. Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container.

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