Easter eggs are great, but have you tried filling them with cheesecake?! If not, you have to try these Cheesecake Easter Eggs. This fun no-bake Easter dessert is made with candy-coated chocolate eggs filled with a creamy cheesecake filling and topped with mango purée to look like boiled eggs!
If you'd like to serve eggs and soldiers for 'breakfast', don't skip making these Vanilla Sugar Cookies!
Why This Cheesecake Easter Eggs Recipe Works
- Recipe name: Cheesecake Easter Eggs
- Ready in: 1hr
- Serves: 12 mini Easter eggs
- Main ingredients: Easter eggs, cream cheese, cream, mango, sugar, and salt.
- Perfect for: Kiddies baking during Easter.
- Why I love it: I love how these cheesecake-filled chocolate eggs actually look like savoury boiled eggs! They are such a fun addition to an Easter morning breakfast. I served these eggs with mini cookies to make the perfect chocolate breakfast of boiled eggs and soldiers!
- Calories: 129kcal
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For other delicious chocolate Easter Baking 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!
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Key Ingredients
- Easter eggs - I used candy-coated white Easter eggs; you can do the same, or choose hollow chocolate eggs. Any Easter egg will work as long as it is hollow.
- Mangoes - You will need mangoes to make the egg yolk centre; 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 regular granulated white sugar, as it can make the cheesecake filling a little gritty.
- Cream cheese - choose a plain full-fat cream cheese for this recipe. I used Philadelphia cream cheese.
See the recipe card for full information on ingredients and quantities.
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 centre yolk. You could also make your own jam; this Clementine Marmalade would work wonderfully!
If you are wondering what to do with the leftover mango purée, try out these Mango Vanilla Cupcakes or these Mini Mango Pavlovas.
How to Make Cheesecake-Filled Easter Eggs
- Step 1: Start by making the mango purée. Peel and slice the mangoes, then puree them in a food processor. Pass the puree through a fine mesh sieve to remove any strings.
- Step 2: In a medium saucepan set over medium heat, add the mango puree, lemon juice, and caster sugar. Heat until the sugar melts and the puree thickens 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.
- Step 3: To a bowl of a stand mixer fitted with a whisk attachment, add the cream cheese, salt, caster sugar, lemon juice, and whipping cream. Mix at medium speed until the ingredients are well combined and the mixture is smooth.
- Step 4: Once smooth and lump-free, fill a piping bag with the cream cheese filling.
- Step 5: 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 6: 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 create a slight dip in the cheesecake, then fill it with the chilled mango puree. Place the eggs in the fridge until serving. Enjoy!
Expert Tips
- Be careful when cutting the eggs and keep your fingers away from the blade. Try not to 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.
Cheesecake Easter Eggs FAQs
This no-bake recipe can be made with hollow chocolate eggs instead, or with any hollow container that can be filled with the cheesecake mixture.
This is probably because it didn't have enough time to reduce on the stove.
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.
Use a serrated knife and a sawing motion if using candy-coated eggs. If you are using chocolate eggs without a hard shell, the best way to create the opening is to heat a knife in hot water or over a gas stove, then, while it is hot, use it to cut off the tops of the eggs. The knife will easily melt through the chocolate.
More Easy No-Bake Dessert Recipes
These mini cheesecake-filled eggs are so fun to make this Easter and make such a fun baking project for the whole family! If Easter baking ideas for kids are what you're after, you have to try decorating these Sugar Cookies with this Vanilla Bean Buttercream!
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at these Mini Carrot Cakes!
📖 Recipe
Cheesecake Easter Eggs
Ingredients
Mango Purée
- 100 g mango
- 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!
Notes
- 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.
Irena says
I made these earlier this year and everyone was obsessed! Will definitely make them again next Easter