Today’s recipe is super fun. It’s a cheesecake filled Easter egg! Delicious creamy no bake cheesecake with homemade lemon curd inside of a chocolate egg.
The idea is to make the eggs look like ‘real’ eggs with a bit of egg yolk in the middle, that’s what the lemon curd is used for. It’s super easy to make, fun to present and very tasty too. What more can you want?
I initially made this recipe for one of my books, but because it is such an easy and fun recipe I figured I should share it here as well. I love simple recipes like this.
It’s good to know that my chocolate easter eggs where roughly the size of a regular medium egg. Of course you can use any shape and size of egg you want. You could even use one half of an chocolate egg.
There will be more fun easter recipes coming up in the next couple of days so be sure to check them all in the easter recipes category.
As always make sure the ingredients are at room temperature and double check the recipe card for the full details and instructions. This is a no bake cheesecake filling. Obviously as baking a chocolate egg would result in a melted chocolate puddle 😉 . Not exactly what we’re going for.
No special equipment is needed for this, but a food processor or electric mixer would come in handy for whipping the cream and the cream cheese.
Making this easter egg recipe is super simple. You start by heating a large sharp knife in hot water. That is essential as you need a warm knife to easily slice through the chocolate eggs without breaking them. You only want to slice the top of.
While your knife is warming, remove all the wrappings of the eggs. Take your knife, dry it and immediately cut the top of the eggs. You might have to dip the knife back into the hot water when necessary. And that is the hardest part of this recipe. Easy right?
Next you add the cream cheese to a large mixing bowl and you add the sugar. Mix it with a whisk until creamy. Add vanilla extract and whip again.
Whisk or mix the heavy cream in another bowl until it has formed stiff peaks. Add the cream cheese mixture in and blend it together while the mixer is on low speed.
Add your cream cheese mixture into a piping bag and do the same with the lemon curd in another piping bag.
Now take your egg cups and pipe the cream cheese in. Don’t fill all the way up as the lemon curd still need to go in as well.
Cut of a small bit of the piping bag holding the lemon curd. You do not want it to be too big. Insert the piping bag in the middle of your chocolate egg. Gently squeeze the lemon curd out and pull the piping bag upwards.
You want to end with some lemon curd on top of the cheesecake filling, so it looks like egg yolk.
It actually helps if you place the chocolate eggs in a fridge egg holder or something similar. Maybe you have an old egg carton you can use to hold the chocolate shells.
Sure. You can use a bit of apricot jam for instance and insert that into the centre of each cheesecake egg. You might want to do that with a very small spoon instead of a piping bag as the jam would be a bit harder to use
You can store them in an airtight container in the fridge for 4-5 days. They will also be a little firmer once chilled properly. It does help to store them in the fridge using an egg holder too, otherwise they might tip over.
You can use any kind of size you like. It all depends on how you want it to look. You can use a large chocolate egg or go for mini size. But keep in mind that you will need either more or less of the cheesecake mixture. I used eggs that were the same size as a medium ‘real’ egg.
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