Cheesecake Easter Eggs

Cheesecake filled chocolate easter egg on a plate next to sugar cookies,

5 from 1 vote

This recipe for Cheesecake Easter Eggs is a no-bake dessert made from chocolate eggs filled with a delicious cream cheese filling and mango purée! The perfect Easter dessert.

Prep Time20

Cook Time15

Course: Dessert

Cuisine: American

Servings: cheesecake eggs

Calories: 129kcal

Author: Cat Spiller

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

Metric - US Customary

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!

Nutrition