Cheesecake Filled Chocolate Easter Eggs
The eggs can be filled up to 24 hours in advance and finished with the curd an hour or two before serving.
Ingredients
- 200 grams cream cheese softened (do not use the spreadable or low-fat kinds)
- 3 tablespoons icing sugar sifted
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 125 ml (½ cup) cream whipped to soft peak
- 12 hollow chocolate eggs see Baker’s Note
- ¼ cup lemon curd
Instructions
- Beat cream cheese, sugar, vanilla and lemon juice until sugar has dissolved and mixture is smooth.
- Add a spoonful of the whipped cream and stir until smooth. Carefully fold in the remaining whipped cream.
- Use a small sharp knife to cut the tops off the chocolate eggs then carefully spoon or pipe in the cheesecake mixture until full. Refrigerate (use an egg carton to hold them upright) for at least an hour.
- Just before serving, use a teaspoon to remove a little cheesecake from the tops of the eggs and fill the hole with curd. Serve within 1-2 hours.
Notes
The hollow chocolate eggs I used were the size of real eggs (about 6cm high and 4 wide). If your eggs are bigger or smaller you may need to adjust the amount of filing you make.