The perfect Easter treat to make with kids! These cheesecake Chocolate Eggs are super easy and fun to make, and absolutely delicious!

Easter holidays always get me super excited. Mostly because, with spring breaking through, the weather is nice and the sun shining high. Plus, there’s always A LOT of chocolate involved.

These cute passion fruit and orange cheesecake chocolate eggs are one of the most fun things to make during Easter time. You can even ask the kids to help you out, but trust me, grown-ups will love to make those too.

Did I mention these cheesecake chocolate eggs taste totally incredible?

A crunchy chocolate shell, stuffed with sweet and aromatic orange and ricotta cheesecake filling and a refreshing gooey “yolk” of passion fruit pulp.

In other words: pure spoonable goodness.Cheesecake Chocolate Eggs on egg holder over a purple plate next to a spoon, more cheesecake eggs in the background

How To Make Easter Cheesecake Chocolate Eggs

These showstopping cheesecake chocolate eggs require less than 30 mins to prepare, and all you need is simple ingredients: dark chocolate, ricotta cheesecake filling and passion fruit pulp.

For the chocolate eggs I use this handy mould, it’s cheap, easy to use and gets the job done.

Melt the chocolate, and with the help of a brush spread it around each mould.

If you spread it too thinly, you may need to brush them twice. Freeze for about 5 mins, then gently pop the shells out of their moulds.

chocolate eggs mould filled with chocolate

If you’re short on time, skip this step and buy egg-sized hollow chocolate eggs. Be gentle and make sure to use a sharp knife when you cut them though, as they’re very easy to break.

I usually prefer to make my own eggs, so that I can choose my own chocolate. I’ve used both dark and milk chocolate, but you can choose your favourite chocolate, whether is dark, white, milk or flavoured.

The cheesecake filling is delicious and quite healthy, using only wholesome ingredients such as fresh ricotta, orange zest and juice, demerara sugar ( but you can use confectioner sugar, agave nectar or honey too) and a drop of vanilla extract.

You know I’m a sucker for cheesecakes, so if orange is not your thing, have a look at my cheesecakes collection and pick your favourite flavour!

cheesecake chocolate egg cut in half

Fill the chocolate eggs with the cheesecake filling, then pour a little passion fruit pulp in the center. Use the remaining melted chocolate to glue the two half-shells together and freeze for a couple of mins to set.

Et-voila! Your chocolate eggs are all ready!

These orange cheesecake chocolate eggs make an egg-straordinary dessert – Get ready to WOW your friends at your Easter get-togethers and parties!

 

Cheesecake Chocolate Eggs on egg holder over a purple plate next to a spoon, more cheesecake eggs in the background
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Easter Cheesecake Chocolate Eggs

These Easter Cheesecake Chocolate Eggs make an egg-straordinary dessert that is sure to wow your friends this Easter! Fun and super easy to make with kids! 
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: British, gluten-free
Keyword: cheesecake, chocolate egg, easter dessert, easter egg
Servings: 10
Author: The Petite Cook

Ingredients

For the chocolate eggs:

  • 200 gr dark or milk chocolate chips

For the cheesecake filling:

  • 200 gr ricotta cheese well drained
  • 60 gr demerara or icing sugar or honey
  • zest of 1 orange
  • 1 tbsp fresh orange juice
  • 1/2 tsp pure vanilla extract
  • 2 passion fruit seeds removed

Instructions

  • To make the eggs, melt 2/3 of the chocolate in a heatproof bowl over a pan of simmering water. Once melted, remove from the heat and mix in the remaining chocolate chips.
  • With the help of a brush spread the chocolate around each egg mould. If you spread it too thinly, you may need to brush them twice.
  • Freeze for about 5 mins, then gently pop the shells out of their moulds.
  • Meanwhile, prepare the cheesecake filling. In a large bowl mix together ricotta, orange juice and zest, vanilla and sugar. Mix until smooth and creamy and refrigerate until ready to use.
  • Fill each shell with a little cheesecake filling and pour 1/2 tsp of passion fruit pulp in the center.
  • Use any leftover melted chocolate to brush the edges of each filled shell, then glue two half-shells together.
  • Freeze for about 5 mins, then serve. Store leftover eggs in the fridge for up to 3 days.

Notes

***Recipe first published in April 2016 and updated with more info***
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

 

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