Cheesecake Filled Easter Eggs

So as it's Easter this weekend I was on the hunt for an easy and fun recipe, and came across this one. It's so simple to do, looks great and tastes amazing.

I made 6 eggs from the mixture, but had plenty left over so probably could have made 8-10 in total. For this recipe you will need - 

For the cheesecake:

• 8-10 hollow chocolate eggs
• 150g cream cheese
• 30g icing sugar
• 1/2 tsp lemon juice
• 1/2 tsp vanilla extract
• 125ml whipping cream
• 2-3 digestive biscuits

For the yolk:

• 2 passion fruits
• 1 heaped tsp apricot jam
• 15g unsalted butter

This is the recipe I followed, but adjusted slightly to my taste, but I'll explain as we go.

So firstly you need to take the tops off the chocolate eggs with a serrated knife (you can run this under warm water to make a cleaner break, but I prefer the rustic look), and then place in an empty egg box, or the egg holder in your fridge, and keep refrigerated whilst you make the cheesecake. 

To make the cheesecake you need place the cream cheese, icing sugar, lemon juice and vanilla extract in a bowl and whisk until soft and fluffy (about 3-4 mins). Once mixed it wasn't lemony enough for me, so I added some more lemon juice which made it more like half a tablespoon. 

Next you need to pour the whipping cream into a separate bowl and whisk until it forms stiff peaks, but watch carefully as it will turn very quickly and split. 

When the cream is ready, combine with the cream cheese mix and whisk in gently. That's it, an extremely simple cheesecake recipe! 

Once the cheesecake mix is combined, you are ready to fill the eggs so remove them from the fridge. Now this bit wasn't in the recipe I found, but to make it more cheesecake like I crushed up some digestive biscuits and put in the bottom of the eggs. Next you just need to spoon the mix into the eggs until you reach the top, being careful to press it down as much as you can to avoid gaps. 

When you have filled the eggs, place them in the fridge for about half an hour whilst you make the sauce for the yolk.

To make the yolk, place a sieve over a small saucepan and strain the juice from the passion fruits. Then add the apricot jam and butter and heat until melted. Leave this cool in the pan and it will become a bit thicker and stickier. 

Once the sauce has cooled you can add to the eggs. All you need to do is use the handle of a teaspoon to create a small dent in the top of the cheesecake and pour some of the passion fruit sauce in. 

And that's it, a very simple and easy dessert perfect for Easter.

Megan x