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

Easter Cheesecake Chocolate Eggs

Course: Dessert
Cuisine: British, gluten-free
Keyword: cheesecake, chocolate egg, easter dessert, easter egg
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10
Author: The Petite Cook
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! 
Print Recipe

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***