How to Make Cheesecake Easter Eggs

These delicate, cheese-cake-filled chocolate eggs are almost too pretty to eat. Almost.

It's impossible to go wrong with cheesecake — the most lovable dessert in town. Which is why these adorable, colorful, cheesecake-filled chocolate eggs are the perfect Easter treat.

It’s easy to make the chocolate shells for this dessert. You just need a silicone egg mold like this one. If you’re short on time, look for pre-made hollow chocolate eggshells that are about 2 1/2 inches tall.

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1 Make the chocolate egg halves

To prepare your own chocolate shells, start by melting 4 ounces of white chocolate candy melts in short bursts in the microwave. Add one to two drops of pink food coloring to the chocolate. Be very careful not to add too much food coloring to the mixture or the chocolate will seize.

Stop and stir the mixture after each single drop. Spread the colored chocolate three-quarters of the way up each egg mold. Chill until firm, pop the firm chocolates out of the mold, and repeat the process with other colors. You’ll need about 12 ounces of candy melts to make 24 egg halves.

If you’re using store bought eggs, use a small serrated knife to carefully remove the tops of each chocolate egg. Heating the knife under warm water will make this easier.

2 Fuse the halves together to make whole eggs

Heat a 10-inch skillet over medium heat until hot. Remove the pan from the heat and carefully set the cut sides of two chocolate egg halves into the pan for 1 to 2 seconds. The goal is to lightly melt the edges of the two halves, but not heat the entire egg. Work very quickly. Press the two halves together to create one egg. Transfer the fused eggs to a clean egg carton. Repeat with the remaining halves.

Make sure the egg carton is brand new or completely clean.

3 Start the cheesecake filling

In a medium bowl, beat together 5 ounces cream cheese, 1/4 cup powdered sugar, 1/2 teaspoon lemon juice and 1/2 teaspoon vanilla until smooth and fluffy.

4 Finish the cheesecake filling

Whip 1/2 cup of heavy cream to stiff peaks then fold it into the cream cheese mixture.


5 Fill the eggs

Transfer the cheesecake mixture to a resealable plastic bag. Cut off a 1/4-inch hole from the corner of the bag and pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow them to set.

6 Prepare the passion fruit sauce

Strain the pulp of one passion fruit to remove the seeds. In a small saucepan, combine the strained passion fruit with 1 tablespoon apricot jam and 1 tablespoon butter. Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool. Place in the fridge and chill until thickened slightly.

7 Finish the eggs

Using a very small spoon, carefully scoop out a hole in the center of each cheesecake, about 1/2 inch deep and wide. Fill each hole with some of the chilled passion fruit sauce.


8 Chill the eggs

Return the eggs to the fridge to chill again for at least 30 minutes.

9 Serve the eggs

Remove eggs from the fridge about 10 minutes before eating. Line a platter with rice to keep the eggs upright while serving.

Get the printable recipe.

About Samantha Seneviratne

Samantha Seneviratne is an author and baker in New York City. Her first cookbook, The New Sugar and Spice, was nominated for a 2016 James Beard Award. She's also the author of Gluten Free For Good and a contributor to The New York Times and Martha Stewart. She is currently working on her third cookbook.