Today I’m sharing a delicious Lemon Cheesecake Filled Easter Eggs Recipe. I have been drooling over several versions of this Cheesecake Filled Easter Eggs recipe for weeks, so when I saw the #collectivebias shop asking bloggers to go to Asda, to buy ingredients for a fun recipe, I applied right away.
After a crazy Saturday afternoon supermarket run, I had almost all the ingredients I needed to get to work! I did have to visit another supermarket for the Vanilla Essence though, as Asda had sold out.
Lemon Cheesecake Filled Easter Eggs Recipe
This is the recipe I used. It’s a mixture of several others I found online, so I’m taking all the credit.
Ingredients:
To successfully make this Lemon Cheesecake Filled Easter Eggs Recipe, you will need:
- 12 small, hollow chocolate eggs (The Asda’s own ones I used are similar in size to Cadbury’s Creme Eggs).
- 150g (around 5oz) soft cheese (cream cheese).
- 30g (around 1/4 cup) icing sugar (confectioners’ sugar), sieved
- 1/2 tsp lemon juice
- 1/2 tsp pure vanilla extract
- 125ml (around 1/2 cup) whipping cream
Personally, I find that basic soft cheese (cream cheese) works best in a cheesecake, as the flavour isn’t as strong. I opted for bottled lemon juice over a fresh lemon, because all the single lemons looked a bit past their best when I went to the supermarket. Fresh lemons will work as well though.
If you’re not one for going out, Amazon Fresh can have the items at your door within a couple of hours!
Method:
1). The most important part of this Cheesecake Filled Easter Eggs Recipe is to leave the chocolate eggs at room temperature. This means they will be easier to cut into later.
2). Place the soft cheese, icing sugar, vanilla and lemon juice into a large bowl, and beat until the mixture is soft and looks like the image below. (I tried using my stand mixer, but there wasn’t enough ingredients for it to work effectively, so I did it by hand.
It took me about 10 minutes to get it to the right consistency beating by hand, so it’ll probably be around 3-4 minutes with a hand mixer).
3). In a separate bowl, whip the cream until it forms stiff peaks, like the image below. (This took about 3 minutes in my stand mixer, using the balloon whisk attachment). Make sure you watch closely, as it’ll split if it’s whipped too much.
4). Add the whipped cream into the bowl containing the cream cheese mixture. Gently mix, until it is smooth, like the image below. Cover with cling film and refrigerate for a couple of hours.
5). Carefully open the wrapper on the chocolate eggs. Using the steak knife, chop the top off each of them. (It took me a few goes before I got the hang of this)! Google tells me using a hot knife makes the job easier, and cleaner looking, but I kind of like the rustic look, as pictured below.
6). Fill up your piping bag with the cheesecake filling, and pipe it into each of the eggs. You can always use a spoon if you have a very steady hand! It should look like the image below when finished.
7). To get the lemon curd “yolk” where I wanted it, I used a children’s medicine syringe! (As pictured below)
Once the yolks have been added, the Lemon Cheesecake Easter Eggs are complete.
Here’s the finished result!
Feel free to pop them back in the refrigerator if you prefer cold chocolate. I prefer them served at room temperature, though.
They will keep for up to 3 days in the refrigerator, as long as they are covered. If you’ve unwrapped
the paper carefully enough, you can wrap them back up and store them in egg cups (or in an egg box) in the fridge.
A few people who saw the image online suggested making bigger ones. In all honesty, I feel these are the perfect size. Any bigger, and they’d be a bit sickly.
These Cheesecake Filled Easter Eggs went down well, and are a great way to use up those excess eggs left over from the Easter Egg Hunts on Easter Sunday!
Do let me know if you make these, and how you find them! Finally, This No Bake Creme Egg Cheesecake Recipe is also epic! You can also find more of my recipes here!