Ingredients

Scale

4 hollow chocolate Easter eggs (store-bought or homemade)
8 oz (225g) cream cheese, softened
¼ cup (50g) powdered sugar
½ cup (120ml) heavy cream
1 teaspoon vanilla extract
½ teaspoon lemon juice
½ cup crushed digestive biscuits or graham crackers (for texture)
½ cup fresh berries or chocolate chips (optional, for mix-ins)
Caramel or melted chocolate (for drizzling, optional)

Instructions

Step 1: Prepare the Chocolate Eggs

Using a sharp knife heated slightly with warm water, carefully slice the top off each hollow chocolate egg to create an opening. Place the eggs in egg cups or a muffin tin to keep them upright.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture along with the vanilla extract. Mix until smooth and creamy.

Step 3: Fill the Eggs

Spoon or pipe the cheesecake filling into each chocolate egg, filling them to the top. Smooth the surface with a spatula or the back of a spoon.

Step 4: Chill and Set

Refrigerate the filled eggs for at least 2 hours, allowing the cheesecake mixture to firm up. This enhances the texture and makes them easier to eat.

Step 5: Decorate and Serve

Before serving, top with crushed biscuits, a drizzle of caramel or melted chocolate, and fresh berries. Serve chilled and enjoy!

Prep Time: 15 minutes
Chill Time: 2 hours

Nutrition

Calories: 320
Sugar: 22g
Fat: 20g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g