Cheesecake Filled Easter Eggs
I seriously can’t get enough of these Cheesecake Filled Easter Eggs. They are an amazing combination of Easter egg, (doesn’t chocolate always taste better in Easter egg form?), white chocolate cheesecake filling and caramel sauce. They are the perfect Easter that will guaranteed impress everyone, yet are way easier to make than they look.
You could easily use any no-bake cheesecake filling in these Easter eggs, and they don’t necessarily have to be topped with caramel sauce. You could mix them up with lemon curd, strawberry sauce or even Nutella. However, I thought that the caramel sauce was perfect, as it works well with the white chocolate filling, and looks just like an egg yolk. My son was puzzled when I handed him one to try and thought it was actual egg yolk. He was more than happy when I told him it was caramel sauce!
To make these eggs, you will first need a pack of small, hollow Easter eggs. I found a size that were around the size of an ordinary egg, so they fit perfectly in an egg carton. Before you make a start on the cheesecake filling, prepare the eggs by using a sharp knife to slice of the tops of the eggs. Place the eggs in an egg carton, which will help hold them upright. I lined my egg carton with this Easter Shred I found in Woolworths.
To make the white cheesecake mixture, add to the bowl of a stand mixer the cream cheese, thickened cream, melted white chocolate, vanilla extract, and sugar. Dissolve the gelatine powder in boiling water, and add that to the stand mixer as well. Beat the mixture until smooth and well combined.
Spoon or pipe the cheesecake mixture into the prepared Easter eggs. Place in the fridge to set for a few hours. Once the filling has set, use a teaspoon to scoop a small amount of cheesecake filling from the centre of each egg, then fill the hole with a small amount of caramel sauce. Place back in the fridge until you are ready to serve the eggs.
- 12 hollow Easter eggs
- 250g tub cream cheese
- 1/2 cup thickened cream
- 100g melted white chocolate
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons gelatine powder
- 2 tablespoons boiling water
- Caramel sauce
Prepare the Easter eggs by unwrapping if individually wrapped, slicing the tops off using a sharp knife, and placing in an egg carton to hold the eggs upright.
In a small bowl, dissolve the gelatine powder in the boiling water. Add to the bowl of a stand mixer along with the cream cheese, thickened cream, melted white chocolate, white sugar and vanilla extract. Beat until smooth and well combined.
Pipe or spoon the cheesecake mixture into the prepared Easter eggs and place in the fridge for few hours or until set.
Once set, use a teaspoon to scoop a small amount of filling from the centre of each egg. Fill the hole you have just created with a small amount of caramel sauce. Return to the fridge once again until ready to serve.