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Cheesecake-Filled Easter Eggs: A Sweet Surprise for Springtime

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!
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Prep Time 30 minutes
Servings: 9 cheesecake-filled eggs
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

Crafting the Chocolate Shells:
  1. Melt the chocolate in the microwave in short bursts, stirring until smooth.
  2. Pour the melted chocolate into the egg molds, ensuring an even coating.
  3. 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:
  1. In a bowl, beat the cream cheese until smooth and fluffy.
  2. Add sweetened condensed milk, vanilla extract, and lemon juice. Mix until fully combined.
  3. Scrape the bowl to ensure even consistency.
Filling the Eggs:
  1. Remove the chocolate eggs from the fridge and carefully take them out of the molds.
  2. Place a slice of cake at the bottom of each egg shell.
  3. Pipe the cheesecake filling on top of the cake using a piping bag for even distribution.
  4. Refrigerate the filled eggs for about 1 hour to allow the cheesecake to set.
Making the Ganache:
  1. Heat the heavy cream until hot (but not boiling).
  2. Pour the hot cream over the chopped chocolate and whisk until fully melted and smooth.
  3. Let the ganache cool at room temperature until it thickens to a pipeable consistency.
The Grand Finale – Decoration:
  1. Pipe the ganache on top of the filled eggs.
  2. Decorate with sprinkles, candy decorations, or mini chocolate eggs as desired.
  3. 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.

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Let us know how it was!