Description
A fun and indulgent Easter treat, these cheesecake-filled chocolate eggs are the perfect balance of creamy and rich flavors. A chocolate shell encases layers of moist cake, luscious cheesecake filling, and a decadent ganache topping. These festive delights are sure to be a showstopper at your Easter gathering!
Ingredients
For the Egg Shells:
- 9 cups chocolate of choice (chopped) or candy melts (1.5 kg)
For the Cheesecake Filling:
- 2 (8 oz) packages of cream cheese (453 g)
- 1 (14 oz) can sweetened condensed milk (397 g)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
For the Filling:
- 9 slices of prepared cake (store-bought or homemade)
For the Ganache:
- 300 g chopped chocolate
- 1 cup heavy cream (234 ml)
Instructions
- Crafting the Chocolate Shells:
- Melt the chocolate in the microwave in short bursts, stirring until smooth.
- Pour the melted chocolate into the egg molds, ensuring an even coating.
- Place the molds in the freezer for 15 minutes (or refrigerate for a longer setting time) until the shells are firm.
- Whipping Up the Cheesecake Batter:
- In a bowl, beat the cream cheese until smooth and fluffy.
- Add sweetened condensed milk, vanilla extract, and lemon juice. Mix until fully combined.
- Scrape the bowl to ensure even consistency.
- Filling the Eggs:
- Remove the chocolate eggs from the fridge and carefully take them out of the molds.
- Place a slice of cake at the bottom of each egg shell.
- Pipe the cheesecake filling on top of the cake using a piping bag for even distribution.
- Refrigerate the filled eggs for about 1 hour to allow the cheesecake to set.
- Making the Ganache:
- Heat the heavy cream until hot (but not boiling).
- Pour the hot cream over the chopped chocolate and whisk until fully melted and smooth.
- Let the ganache cool at room temperature until it thickens to a pipeable consistency.
- The Grand Finale – Decoration:
- Pipe the ganache on top of the filled eggs.
- Decorate with sprinkles, candy decorations, or mini chocolate eggs as desired.
- Refrigerate the eggs for a few hours before serving to ensure the cheesecake and chocolate shell are fully set.
Notes
- You can skip the cake and fill the eggs entirely with cheesecake if preferred.
- The carrot decorations were made using candy melts and a silicone mold, but you can use any fun Easter-themed toppings!
- Store in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American