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.
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
- In a small saucepan, melt butter
- Remove skin from the clementines and add in pulp to the saucepan
- Add in passion fruit to the mixture and continue to stir until simmering
- Mash the pulp and remove from heat
- Using a sieve, drain the liquid from the mixture and keep aside
- Place in liquid in the fridge for at least an hour to thicken
Cheesecake eggs
- With a sharp knife, make a whole in each of the eggs and peel off tops of the egg
- 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)
- Set whipping cream mixture aside
- In a mixing bowl add cream cheese, vanilla, lemon juice, icing sugar and whisk on medium speed until smooth (approx 1 minute)
- Fold in whipping cream mixture into the cream cheese mixture in three sections until just combined
- Transfer mixture into a piping bag or a ziplock (refer to useful tips) and fill chocolate eggs with cheesecake filling
- Place in the fridge for at least 1 hour to cool and set
- Remove from the fridge and make dent in the cheesecake with a small spoon or your finger
- Add the “yolk” mixture to the dent and place in fridge for half an hour to set
- Remove from fridge & enjoy your chocolate cheesecake eggs!
Defo have to give this a try
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By far the cutest cheesecakes ever!!!! ❤
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This looks amazing!
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