Easter eggs are great, but have you tried filling them with cheesecake?! If not, I think you need to give this recipe for Cheesecake Easter Eggs a try!
This easy Easter no-bake dessert is made from candy-coated Easter eggs filled with an eggless cheesecake filling and a dollop of mango puree to make these guys look exactly like little boiled eggs!
I served these eggs with mini cookies to make the perfect chocolate breakfast of boiled eggs and soldiers! If you'd also like to do the same, then use this recipe for Heart Shaped Biscuits.
For other delicious chocolate Easter recipes, have a look at this recipe for a Chocolate Fudge Pie or this recipe for a Mini Chocolate Cake, which is perfect for an intimate Easter celebration. If cheesecake recipes are what you are after, have a look at this Lemon Cheesecake, it's incredible!
Jump to:
Ingredients
To make this Easter egg cheesecake recipe, you will need the simple ingredients listed below. Remember to always use quality room temperature ingredients when baking.
- Easter eggs
- Mangoes
- Castor sugar
- Lemon juice
- Whipping cream
- Full-fat cream cheese
- Vanilla extract
- Salt
Easter eggs - I used candy-coated white Easter eggs, you can do the same or choose to use chocolate hollow eggs. Any Easter eggs will work as long as they are hollow.
Mangoes - you will need mangoes to make the egg yolk center, fresh or frozen mangoes will work. If using fresh make sure they are ripe and sweet.
Castor sugar - superfine sugar is needed in the cheesecake filling as well as the mango puree. I don't recommend using normal granulated white sugar as this will make the cheesecake filling a little gritty.
Whipping cream - heavy cream or double cream is needed for the cheesecake filling to help loosen the cream cheese, the cream you are using should have a fat content of about 33%.
Cream cheese - choose a plain full fat cream cheese for this recipe, I used Philadelphia cream cheese.
See the recipe card for quantities.
Instructions
Follow the instructions below to make this easy Easter dessert. First, you will be making the mango puree, then the cheesecake batter, then assembling the eggs.
Instructions for mango puree
STEP 1: Prepare mangoes. Peel and slice the mangoes, then puree the mangoes in a food processor. Pass the puree through a fine mesh sieve to remove any strings.
STEP 2: Heat mangoes, sugar, and lemon juice. In a medium saucepan set over medium heat add the mango puree, lemon juice, and castor sugar. Heat until the sugar has melted and the puree has thickened slightly.
STEP 3: Cool. Add the mango puree to a glass jar and place it in the fridge to cool and firm up, before adding it to a piping bag.
Instructions for cheesecake
STEP 1: Beat cream cheese, lemon juice, sugar, salt, and cream. To a bowl of a stand mixer fitted with a whisk attachment add the cream cheese, salt, castor sugar, lemon juice, and whipping cream. Mix at medium speed until the ingredients are well combined and the mixture is smooth.
STEP 2: Add to a piping bag. Fill a piping bag with the cream cheese filling.
Instructions for decorating
STEP 1: Remove the top of the eggs. Use a sharp serrated knife to cut off the tops of the Easter eggs. It's best to do this in a slow sawing motion to prevent the eggs from cracking.
STEP 2: Fill the eggs. Place the eggs into an egg box to make the decorating easier. Fill the chocolate shells with the cream cheese mixture.
STEP 3: Create the yolks. Use the back of a spoon to make a slight dip in the cheesecake, and fill this with the chilled mango puree. Place the eggs in the fridge until serving, enjoy!
Hint: Taking the tops off the eggs can be a little tricky, so be careful when doing this. A large serrated sharp knife and a sawing motion will do the trick.
Substitutions
If you can't find candy-coated eggs or would prefer not to use them, you can substitute them for chocolate hollow eggs.
The best way to create the opening in the chocolate eggs is to heat a knife in hot water or over a gas stove, and while it is hot use it to cut off the tops of the eggs. The knife will easily melt through the chocolate.
Variations
This recipe uses mango puree to make the egg yolk for the top of the no-bake cheesecake filling, you can do the same, or for an easier alternative use apricot jam or lemon curd for the center yolk.
Equipment
I used a stand mixer to make the cheesecake filling but this can be made with a large mixing bowl and handheld electric whisk or with a normal whisk.
To make this recipe you will also need piping bags to help fill the eggs, if you don't have any try using Ziplock bags or you can fill the eggs with the help of a teaspoon.
Storage
After filling these cheesecake eggs, store them in an airtight container in the fridge for up to three days.
I do not recommend freezing these cheesecake-filled eggs.
Top tips
Follow these top tips to make sure you are making the perfect cheesecake-filled eggs!
- Be careful when cutting these eggs - be careful with your fingers, and do not crack the eggs.
- Allow the mango puree to thicken on the stovetop before removing it, it needs to be slightly thick to hold the shape of the yolk.
- For the best results, the mango puree must be chilled before adding it to the cheesecake.
FAQ
This no-bake recipe can be made using hollow chocolate eggs instead, anything with a cavity that can be filled with the cheesecake mixture.
This is probably because it didn't have enough time to reduce on the stove.
These mini egg cheesecake filled eggs are so fun to make this Easter!
If you give this great recipe a try, please leave a comment and star review at the end of the post - I would love to hear from you!
Happy Baking
With Love,
Kitty
📖 Recipe
Cheesecake Easter Eggs
Ingredients
Mango Purée
- 100 g mangoes
- 1 teaspoon lemon juice
- 10 g superfine sugar
Cheesecake Filling
- 250 g cream cheese
- 100 ml whipping cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 40 g superfine sugar
- 12 candy coated easter eggs
Instructions
Mango Purée
- Peel and slice the mangoes, then puree the mangoes in a food processor. Pass the puree through a fine mesh sieve to remove any strings.
- In a medium saucepan set over medium heat add the mango puree, lemon juice, and castor sugar. Heat until the sugar has melted and the puree has thickened slightly.
- Add the mango puree to a glass jar and place it in the fridge to cool and firm up, before adding it to a piping bag.
Cheesecake Filling
- To a bowl of a stand mixer fitted with a whisk attachment add the cream cheese, castor sugar, salt, lemon juice, and whipping cream. Beat at medium speed until the ingredients are well combined and the mixture is smooth.
- Fill a piping bag with the cream cheese filling.
Assembly
- Use a sharp serrated knife to cut off the tops of the Easter eggs. It's best to do this in a slow sawing motion to prevent the eggs from cracking.
- Place the eggs into an egg box to make the decorating easier. Fill the chocolate shells with the cream cheese mixture.
- Use the back of a spoon to make a slight dip in the cheesecake, and fill this with the chilled mango puree. Place the eggs in the fridge until serving, enjoy!
Irena says
I made these earlier this year and everyone was obsessed! Will definitely make them again next Easter