Cheesecake Filled Easter Eggs Recipe

Ingredients

Chocolate Eggs

• 12 hollow chocolate Easter eggs

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract

Yolk Filling

• 2 tablespoons butter, melted
• 2 tablespoons lemon curd or apricot jam
• 1 tablespoon lemon juice or orange juice

Instructions

1. Use a small sharp knife to carefully remove the tops of the chocolate eggs. Set them aside while you prepare the fillings.
2. In a large mixing bowl, use a hand mixer to beat the softened cream cheese until light and fluffy. Beat in the sweetened condensed milk and vanilla extract until smooth. Transfer this mixture to a piping bag without a tip.
3. Pipe the cheesecake filling into each hollow chocolate egg, filling them completely. Refrigerate the filled eggs for 30 to 60 minutes to set.
4. Whisk together the melted butter, lemon curd (or apricot jam), and lemon juice (or orange juice) until smooth. Microwave the mixture for 20 seconds if it needs thinning. Strain any chunks out and place the smooth liquid into a small bowl. Refrigerate for 30 to 60 minutes until it thickens.
5. Using a small spoon, make a small indentation in the cheesecake-filled eggs and carefully fill it with the yolk filling to mimic an egg yolk. Return the eggs to the refrigerator until ready to serve.

Notes

• Use a very sharp knife to avoid cracking the chocolate shells when removing the tops.
• Ensure the cream cheese is softened to make mixing easier and the filling smooth.
• You can substitute lemon curd with apricot jam or another fruit curd for different flavors.
• If the yolk filling is too thick after chilling, microwave briefly to soften again before spooning.
• Store the filled eggs in the refrigerator and consume within 2-3 days for best freshness.