Description

Easter is the perfect time to indulge in delicious Easter desserts, and nothing says festive quite like a chocolate egg filled with creamy cheesecake!

Ingredients

Scale

For the Cheesecake Filling:

8 ounces (225g) cream cheese, softened

½ cup powdered sugar

½ teaspoon vanilla extract

½ cup heavy whipping cream, chilled

1 teaspoon lemon juice (optional, for a slight tang)

For the Chocolate Egg Shells:

6 large hollow chocolate eggs (milk, dark, or white chocolate)

For Garnishing:

Mini chocolate eggs, sprinkles, or crushed cookies

Melted chocolate for drizzling

Instructions

Step 1: Prepare the Chocolate Eggs

Carefully cut the chocolate eggs in half using a warm knife. If the edges crack, smooth them by rubbing the edges against a warm plate.

Place the chocolate egg halves in a cupcake liner or egg carton to keep them stable.

Step 2: Make the Cheesecake Filling

In a bowl, beat the cream cheese and powdered sugar until smooth.

Add the vanilla extract and lemon juice, mixing well.

In a separate bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy texture.

Step 3: Assemble the Easter Egg Cheesecakes

Spoon or pipe the cheesecake filling into the chocolate egg halves.

Smooth the tops with a spatula or the back of a spoon.

Decorate with mini chocolate eggs, sprinkles, or a drizzle of melted chocolate.

Step 4: Chill and Serve

Refrigerate the cheesecakes for at least 1-2 hours to set.

Serve chilled and enjoy!

Notes

✔️ Use high-quality chocolate eggs – This enhances the flavor and prevents melting.
✔️ Whip the cream separately – This keeps the cheesecake filling light and fluffy.
✔️ Let the cheesecake set properly – Chilling helps achieve a firm texture.

Prep Time: 15
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 6
Calories: 190
Sugar: 3g
Fat: 17g
Carbohydrates: 22g

Keywords: Easter Egg Cheesecake