Easter Cheesecake Chocolate Eggs

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

Prep Time: 30

Total Time: 30

Servings:

Calories: 185kcal

Author: Andrea Soranidis

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 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

Instructions

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.

Notes

***Recipe first published in April 2016 and updated with more info***

Nutrition