Cheesecake Stuffed Chocolate Easter Eggs
Cheesecake stuffed chocolate Easter eggs are a pretty, festive dessert perfect for springtime celebrations. These delicious desserts use chocolate candies to make an impressive but easy holiday treat.
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I love being just a little extra at the holidays.
It’s so fun to do just a little extra something- especially if it is easy and creates really memorable results.
And that’s exactly these cheesecake stuffed chocolate eggs are.
A cute chocolate candy shell filled with decadent no bake cheesecake makes for holiday perfection with not a lot of work at all.
Ingredients
To make this you’ll need:
- Chocolate Easter Eggs – Go for the hollow chocolate eggs and choose the smaller ones.
- Chocolate chips– Melt them. You could also use any broken Easter egg pieces.
- Heavy cream– Don’t substitute a lower fat dairy.
- Cream cheese- Let it soften to room temperature before you use it.
- Sugar– Just a touch of granulated sugar.
- Vanilla extract– Use real vanilla for the best flavor.
- Food coloring– Yellow and/or orange food coloring to give them a yolk like appearance.
How to Make
This is very similar to making any no bake cheesecake.
The main difference: putting the filling in the cut chocolate eggs and piping it into the shells to look like egg yolks.
To do it, start by preparing the chocolate shells for filling by heating a sharp knife under hot water and carefully slicing the tops off the Easter eggs.
Then, use the melted chocolate as a glue to stick the bottom of the egg to the top of the egg like a stand.
Once the eggs are prepared, set the shells aside while you make the filling.
To make the filling, cream together the cream cheese, sugar and vanilla in a large bowl with a hand mixer until light and fluffy.
Then, add the heavy cream to the cream cheese mixture and beat slowly until the mixture thickens.
Once the mixture thickens, place ⅔ of the cheesecake mixture into a piping bag and set it aside.
Mix a small amount of food coloring into the remaining cheesecake mixture until you get your desired “yolk” color.
Add the yellow cheesecake to a second piping bag.
Now fill the eggs by using first the white cheesecake and filling the egg ¾ of the way, then inserting the yellow cheesecake piping bag into the center and filling until the egg is filled.
Chill for at least one hour then serve and enjoy!
Can I make these cheesecake filled eggs ahead of time?
Yes! You can make them a day or two in advance and they will be perfect.
Storing Leftovers
Store leftover eggs in a sealed container in the fridge for up to 4 days.
Tips and Tricks
- This will be much easier to make if the cream cheese is room temperature when you whip it. It will be much more malleable and easier to incorporate with the other ingredients.
- Don’t overwhip once you add the whipped cream to the mixture.
- If you don’t let them hang out in the fridge first, the cheesecake won’t have set and the texture will be off.
Other Easter Egg Desserts
These cheesecake stuffed chocolate Easter eggs are a show stopping spring dessert. Make them this Easter and enjoy.
Looking for other Easter egg desserts? Try these:
- Chocolate Chocolate Chip Cadbury Easter Egg Cookies
- Easter Egg Cupcakes
- German Fried Egg Cake (Spiegeleierkuchen)
If you’ve tried these CHEESECAKE STUFFED CHOCOLATE EASTER EGG, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesecake Stuffed Chocolate Easter Eggs
Ingredients
- 12 small hollow Easter eggs
- ¼ cup chocolate chips melted (or ¼ cup broken egg pieces)
- 1/2 cup heavy cream
- 6 oz. cream cheese room temperature
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- Yellow/orange food coloring
Instructions
- Prepare eggs for filling by heating a sharp knife under hot water and carefully slicing the tops off the easter eggs
- Use the melted chocolate as a “glue” to stick the bottom of the egg to the top of the egg like a stand
- Once eggs are prepared, set aside and prepare filling
- In a large bowl, cream together the cream cheese, sugar and vanilla until light and fluffy,
- Add the heavy cream and beat slowly until thickened (do not over mix!)
- Place ⅔ of the cheesecake mixture into a piping bag
- To the remaining cheesecake mixture, add a small amount of food coloring until desired “yolk” color is achieved and add to a second piping bag
- Divide the mixture between the prepared eggs by using first the white cheesecake and filling the egg ¾ of the way, then inserting the yellow cheesecake piping bag into the center and filling until the egg is filled
- Place into fridge to chill for at least, one hour then serve
Notes
- This will be much easier to make if the cream cheese is room temperature when you whip it. It will be much more malleable and easier to incorporate with the other ingredients.
- Don't overwhip once you add the whipped cream to the mixture.
- If you don't let them hang out in the fridge first, the cheesecake won't have set and the texture will be off.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
