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.
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 used a simple egg mould, if you have a look online there are quite a few options.
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.
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.
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!
Easter Cheesecake Chocolate Eggs
For the chocolate eggs:
- 200 g dark or milk chocolate chips
For the cheesecake filling:
- 200 g ricotta cheese, well drained
- 60 g demerara or icing sugar, or honey
- zest of 1 orange
- 1 tablespoon fresh orange juice
- ½ teaspoon pure vanilla extract
- 2 passion fruit, seeds removed
- To make the eggs, melt ⅔ 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 ½ teaspoon 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.