These fun chocolate Easter eggs with cheesecake filling are the perfect treat for kids and adults alike.
Table of Contents
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 ½ 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 ⅓ 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
These delicious chocolate Easter Eggs with cheesecake filling are a great treat for you and your family.
Ingredients
- 8 Hollow Chocolate Eggs, approx. 3 inches tall, store-bought or homemade - see directions
For the "Egg White"
- 5 oz. cream cheese, softened
- ¼ cup powdered sugar
- 1 tablespoon vanilla sugar or ½ teaspoon pure vanilla extract
- ½ cup cool whip, refrigerated
- ½ 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
~ 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 ½ 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.
Nutrition
Calories: 114kcal (6%) | Carbohydrates: 10g (3%) | Protein: 1g (2%) | Fat: 8g (12%) | Saturated Fat: 4g (20%) | Cholesterol: 20mg (7%) | Sodium: 79mg (3%) | Potassium: 38mg (1%) | Sugar: 8g (9%) | Vitamin A: 317IU (6%) | Vitamin C: 2mg (2%) | Calcium: 24mg (2%) | Iron: 1mg (6%)
Tried this Recipe? ❤️ Tag us on Facebook!Let us know how it was! Mention @AllThatsJas or tag #allthatsjas!
Beverly says
Cheesecake filling! That sounds delicious, Jas. These are so pretty. Thanks for sharing your wonderful creations with us at Snickerdoodle. Pinning.
Jas says
Thank you, Beverly! Hope your weekend is going great!
Miz Helen says
What a great Easter Egg, very special! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
Jas says
Thank you so much!
Gentle Joy Photography says
These look good, although I probably wouldn't go to all the work. I do like the idea of cheesecake filling. 🙂
Jas says
I hear you, Joy. But there's nothing I wouldn't do for my granddaughters 😀 Have a great weekend!
Emily says
What a brilliant idea, these look so impressive and so fun to make!
Jas says
Thank you! I thought it would be fun getting this recipe out of the archives 😀
Lara says
Whoa! Fancy and yummy!
Jas says
Thanks, Lara! 😀
Julie says
You had me at Cheesecake filling!
Jas says
Yeah, it's the best 🙂 Thanks for stopping in, Julie!
jacquiodell says
This sounds amazing! Thank you for linking up to Party Time and we hope to see you again next week!
allthatsjas says
Thanks, Cheryl!
Baking In Pyjamas says
What a great idea! So perfect for Easter. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
allthatsjas says
Thanks, Laura!
Sherry says
These are gorgeous! Thanks for linking up to Funtastic Friday. Hope to see you again this week.
allthatsjas says
Thank you, Sherry, you always say such nice things 🙂
Nikki @ Tikkido says
What a seriously cool confection! I'd love to have you link your tutorial up to our Party Time Link party, if you have a chance!
allthatsjas says
Thank you, Nikki, and thanks for the invitation! I'd like to invite you too, to our Thursday Favorite Things Blog Hop! XO
KayeSwain says
Oh yummm. I enjoyed popping into each of your posts via Grandmas Briefs but this is the best by far - speaks the total Chocoholic grandma 🙂 Have a great week!
allthatsjas says
Aw, thank you, Kaye! Yep, this grandma is all about chocolate too! Hugs 🙂
sprinklesandsprouts1 says
Just stopping by after I saw these on The Bouquet of Talent Linky Party over at Life on Lake Shore Drive.
These are just too cute!
I love this idea, and I am promising myself I will make these for Easter!
allthatsjas says
Thank you, Claire! I know the feeling - I have a long list of recipes I want to try and need to clone myself to make them all in this lifetime, lol.
Holly says
Oh.my.goodness! Those look SO yummy! Thanks for linking up with Waiting on...Wednesday! Hope to see you back tomorrow!
allthatsjas says
Thank you, Holly, I will be there with my bells on! Please stop by Thursday for our Thursday Favorite Things Blog Hop!
Lara says
WOOOOOW!!! this looks amazing!!
allthatsjas says
Thanks Lara 😀
Diana Rambles says
Great recipes I found of yours at Sunday Features. Pinned!
allthatsjas says
Thank you, Diana! 😀
goodiegodmother says
This is so creative! How cute! <3
allthatsjas says
Thank you, GG! 🙂
aimee fauci says
What the What! This looks amazing! I had to pin in my Easter Board. LInking up from Hump Day Happenings.
allthatsjas says
😀 thanks Aimee!
Laurie says
I love this and want to make them for our Sunday Easter dinner. I just need to verify that powdered sugar is the same as icing sugar?
allthatsjas says
Laurie,
I am so sorry for the late response. For some reason I wasn't able to log in and I spent two days trying to fix the error. But yes, you are correct, powder sugar is same as icing and same as confectioners sugar. I hope this glitch didn't spoil your Easter 🙁
Warm hugs!
Sandi says
Thank you so much for creating this...so happy to find a gluten free fun candy to make with my kids.
allthatsjas says
Thank you Sandi, have fun making it! 🙂
Baking Secrets says
These look amazing! I would try, but I'm afraid I can't find chocolate eggs and to make it myself sounds very difficult 🙁
allthatsjas says
Have you ever heard of Kinder Surprise Eggs? They are chocolate eggs with a toy inside them. You could use them as well. Also, there are some bigger chocolate eggs to be found, but you will either have to double the filling ingredients or have less eggs in the end. This was my first time making them with balloons and they are not that difficult to make. Just a little messy 🙂