These fun chocolate Easter eggs with cheesecake filling are the perfect treat for kids and adults alike.
Spring Time
The sun is shining, everything is blooming and for a long time, you won't hear me complain about the snow. Is spring also your favorite season? It just puts an extra spring in your step, ya know?
Easter is near and these delicious chocolate eggs are such an easy, cute, yummy, no-bake treat to make. They are filled with creamy lemony cheesecake and apricot sauce for the "yolk". Genius! My only complaint is that I need to eat a dozen of these chocolate eggs to satisfy my sweet tooth.
So, I usually make these for the grandkids and we get another cake, like this no-bake lemon raspberry cheesecake.
~ Free Tip ~
If you can't find hollow chocolate eggs, you can make your own using balloons. This takes a bit more effort.
Line a cookie sheet with parchment paper.
- Melt or temper chocolate (about 6 oz.). Allow the chocolate to cool for few minutes so it doesn't feel hot when you touch it.
- Dip air-filled balloon into the chocolate by holding it by its knot at an angle. Dip to the level you'd like. Tilt the angle the other way and dip again. To create a smooth coat, simply turn the balloon around slowly in the melted chocolate.
- Pour ยฝ teaspoon of the melted chocolate onto the cookie sheet. make a small circle. Place the dipped balloon onto the circle. Refrigerate balloons for about 30 minutes.
- To remove the balloon from chocolate, stick a pin or needle at the top and allow the air to expel slowly. Then "peel" the balloon out from the chocolate eggs.
How to Make It:
- Remove all wrapping from 8 hollow chocolate eggs. I suggest using disposable gloves to avoid leaving fingerprints on the outside of the eggs. With a warm knife, carefully remove the tops of the chocolate eggs. It doesn't have to be perfect. Keep the eggs in the refrigerator until ready to be filled.
- In a small saucepan, heat the juice, jam, and butter on low heat until the mixture is smooth. Place in the refrigerator. The sauce will thicken slightly.
- Meanwhile, in a bowl beat the cream cheese, sugar, vanilla sugar or extract, and lemon juice until the mixture is smooth for few minutes. Using a whisk, gently fold in the cool whip or whipped cream until combined.
- Fill the pastry bag with the cheesecake mixture and using a large tip, pipe some of the fillings into each egg, just below the top. Leave a small depression for the yolk, or scoop out a hole using a back of a small spoon. Fill the hole with some chilled sauce. Place the eggs in an empty egg carton and return to the fridge to chill for at least 30 minutes.
Instead of placing the eggs into egg holders, you can make the "nests" with 2 cups graham cracker crumbs, one stick of melted butter, and โ cup sugar. Mix until well combined and with your hands, shape round nests with a middle indent just large enough for the egg to sit in.
Enjoy!
Chocolate Easter Eggs with Cheesecake Filling
Ingredients
- 8 Hollow Chocolate Eggs, approx. 3 inches tall, store-bought or homemade - see directions
For the "Egg White"
- 5 oz. cream cheese, softened
- ยผ cup powdered sugar
- 1 tablespoon vanilla sugar or ยฝ teaspoon pure vanilla extract
- ยฝ cup cool whip, refrigerated
- ยฝ teaspoon lemon juice
For the "Yolk"
- 2 tablespoon apricot or mango juice
- 1 tablespoon apricot jam
- 1 tablespoon butter
Instructions
- Remove all wrapping from 8 hollow chocolate eggs. I suggest using disposable gloves to avoid leaving fingerprints on the outside of the eggs. With a warm knife, carefully remove the tops of the chocolate eggs. It doesn't have to be perfect. Keep the eggs in the refrigerator until ready to be filled.
- In a small saucepan, heat the juice, jam, and butter on low heat until the mixture is smooth. Place in the refrigerator. The sauce will thicken slightly.
- Meanwhile, in a bowl beat the cream cheese, sugar, vanilla sugar or extract, and lemon juice until the mixture is smooth for few minutes. Using a whisk, gently fold in the cool whip or whipped cream until combined.
- Fill the pastry bag with the cheesecake mixture and using a large tip, pipe some of the fillings into each egg, just below the top. Leave a small depression for the yolk, or scoop out a hole using a back of a small spoon. Fill the hole with some chilled sauce. Place the eggs in an empty egg carton and return to the fridge to chill for at least 30 minutes.
Notes
- Line a cookie sheet with parchment paper. Melt or temper chocolate (about 6 oz.). Allow the chocolate to cool for few minutes so it doesn't feel hot when you touch it.
- Dip air-filled balloon into the chocolate by holding it by its knot at an angle. Dip to the level you'd like. Tilt the angle the other way and dip again. To create a smooth coat, simply turn the balloon around slowly in the melted chocolate.
- Pour ยฝ teaspoon of the melted chocolate onto the cookie sheet. make a small circle. Place the dipped balloon onto the circle. Refrigerate balloons for about 30 minutes.
- To remove the balloon from chocolate, stick a pin or needle at the top and allow the air to expel slowly. Then "peel" the balloon out from the chocolate eggs.
Carlee says
I am so tempted to give these a try. They look amazing!
Jas says
They are really fun. Thanks, Carlee.
Susan says
These chocolate Easter eggs are such a sophisticated way to celebrate. Congrats, you're featured this week at the #ThisIsHowWeRoll Link Party.
Jas says
Thank you! I am more than thrilled ๐ Hope you have a lovely weekend!
Jeannee says
I'm gobsmacked! this is the most creative thing I have ever seen! They look delish and anything with Mango has got to be amazing!Those are some of the most beautiful eggs I've ever seen! Your Genius! Thanks for sharing #HomeMattersParty
Jeannee
Jas says
Hi, Jeannee! That is so sweet of you to say ๐ Thank you very much!!!
Robin says
Look out waistline, I think I just found a new addiction. Thank you for sharing at the Creative Muster party. PINNED
Robin | Fluster Buster
Jas says
Ha, ha! We're allowed to cake binge on Easter ๐
Michelle says
Hi Jas! We just wanted to let you know that we loved your looking chocolate easter eggs so much when you shared them at the #homemattersparty last week that we are Featuring them this week!
Jas says
Thank you so much, Michelle! I'm ecstatic that you liked my eggs enough to feature them! Wishing you a great weekend ahead!
Debrashoppeno5 says
I can feel the pounds clinging to my stomach just looking at the pictures. These look so good.
Jas says
Ha, ha, Debra! I can't eat as I used to either.