Hello friends! Today we are making these special Cheesecake Filled Easter Eggs. They are filled with cake and no-bake cheesecake. These Cheesecake filled Easter Eggs are super easy to make and beautiful, and will make your Easter celebrations even better!
This post is sponsored by Eagle Brand®, all opinions are my own.
When making these Cheesecake filled Easter Eggs, I ended up using dark chocolate and also confetti candy melts for the chocolate shells.
You can feel free to use the chocolate of your preference.
I didn’t temper the chocolate before filling the eggs. The candy melts don’t have to be tempered, and I used really good quality chocolate, which also prevents the need for tempering.
In reality I just don’t have a whole lot of patience when it comes to tempering chocolate, it definitely has its time and place, but for the purpose of our beautiful eggs, I didn’t find it necessary. As long as you are using a really good quality chocolate, or candy melts, you should be fine.
So the fact that you don’t even have to temper the chocolate makes these eggs even better and easier to make! They are a fun activity that you can get the kids involved when making. If you are looking for Easter recipes to make with kids, this would be a great one. They will love decorating the eggs in their own way with fun sprinkles, or different Easter candy.
The first step would be to make the egg shells. I used a 3 part mold that I got for less than $3 at a craft store. I would really recommend finding a 3 part mold instead of a polycarbonate one, or a silicone one.
The 3 part mold only requires you to fill it once with chocolate, instead of having to make numerous layers of chocolate that end up uneven. If you have ever tried making those cocoa bombs, or even an Easter egg shell using a silicone or polycarbonate mold, you know what I am talking about, and if you don’t just trust me on this one, look for a 3 part mold to make your life much easier and the eggs will be much neater.
Pour the melted chocolate on the bottom of the mold, and then let it sit in the freezer for 15 minutes or so, until it’s set. You could leave it in the fridge also, but it will take much longer for the chocolate to set.
While the chocolate sets, make the cheesecake batter.
Also, this is a completely no-bake recipe. Which means the cheesecake doesn’t have to be baked.
To make the cheesecake filling, I used the one and only Eagle Brand® Sweetened Condensed Milk.
For the cheesecake filling all you need is cream cheese, Eagle Brand® Sweetened Condensed Milk, vanilla, and lemon juice. The lemon juice not only provides a bit of tanginess to the cheesecake, but also helps the batter firm up in the fridge by reacting with the sweetened condensed milk.
Once the batter is ready and the chocolate is set, it’s time to fill the egg shells. I did fill mine with cake and with the cheesecake batter. You don’t have to necessarily fill yours with cake, but I had bought this delicious pound cake at the store, and I thought it would go lovely in the egg, and it did!
Place the cheesecake in a piping bag if you wish, it will make it much easier to fill the eggs.
Once the eggs are filled, place them in the fridge to let the cheesecake set.
In the meantime, make the ganache to pipe on top of the eggs. You can choose to pipe the ganache around the edges, or just on top of the whole egg, if you choose to fill the top of the eggs with ganache, you’ll probably need to make more ganache.
One important tip for the ganache is this: if the ganache is sitting at room temperature for an hour or two and hasn’t set to piping consistency, place it in the fridge for just 10 minutes. Remove it from the fridge and stir with a spatula and let it sit at room temperature for another 10 minutes. It should become thick as it sits.
I chose to decorate my eggs with carrots made out of candy melts. I also got a carrot silicone mold at the craft store, and just melted the candy melts and piped on the bottom of the mold.
After sitting in the fridge for 10 minutes, the carrots will pop right out of the mold.
Or you can use store bought candy too, like mini chocolate eggs, gummies, and sprinkles.
After you are done decorating the eggs, place them back in the fridge for a few hours before serving.
The cheesecake should be thick and the chocolate will be completely set.
For more Easter recipes, check the list below!
- Chocolate Coconut Macaroons
- Funfetti Cheesecake
- Matcha Pie
- Nest Macarons
- Carrot Cake Donuts
- Bunny Macarons
- Passionfruit Pie
- Strawberry Lemonade Cupcakes
- Lemon Coconut Cake
- Key Lime Pie Cake
- Pistachio Pie
- Lemon Blackberry Cake
- Lemon Pie
I hope you enjoyed today’s recipe! Thanks for reading!
Cheesecake filled Easter Eggs
- 9 cups chocolate of choice, chopped can also use candy melts, 1.5 kg
- 2 8 oz packages of cream cheese 453 grams
- 1 14 oz can Eagle Brand® Sweetened Condensed Milk 397 grams
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 9 slices of prepared cake
- 300 grams chopped chocolate
- 1 cup heavy cream 234 ml
Step 1- Make the egg shell
- Melt the chocolate in the microwave, then pour it on the bottom of the egg moulds. Place them in the fridge or freezer until set.
Step 2- Make the cheesecake batter
- Meanwhile beat the cream cheese until fluffy, add the sweetened condensed milk, vanilla, lemon juice, and mix until creamy, scraping the bowl to make sure everything is incorporated.
Step 3- Fill the eggs
- Remove the eggs from the fridge and from the molds. Place one slice of cake on the bottom of each and top with the cheesecake batter. It helps to place the cheesecake batter in a piping bag and then pipe it inside the eggs. Then place the eggs in the fridge for an hour.
Step 4- Make the Ganache
- Heat the cream until very hot and pour it over the chocolate. Whisk until the chocolate has completely melted with the cream. Let the ganache set at room temperature until thick.
Step 5- Decorate
- Remove the eggs from the fridge.
- Pipe the ganache on top of the eggs and then put sprinkles on top. Let the eggs chill for a few hours before serving.