Cheesecake Filled Chocolate Easter Eggs

Recipe by Ambervim
READY IN: 25mins
YIELD: 8 eggs




  • Using a small serrated knife, carefully remove the tops of the chocolate eggs. Heating the knife under warm water will make this easier and neater. I like jagged edges.
  • Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (Don't use a cardboard egg carton).
  • Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
  • Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks.
  • Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
  • Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
  • Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and 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 it thickens slightly.
  • Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch deep and wide.
  • Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes.
  • Remove eggs from the fridge about 10 minutes before serving.
  • Time does not include chilling time.