Chocolate Cheesecake Filled Easter Eggs Recipe
These Chocolate Cheesecake Filled Easter Eggs are super cute and such a fun, delicious way to use up any leftover Easter chocolate. Medium chocolate Easter eggs are split in half and filled with chocolate cake crumbs, a no bake smooth, creamy chocolate cheesecake, a luxurious caramel sauce and topped with Easter chocolates. If you want t make your own caramel sauce, I have a recipe here alongside my Salted Caramel Cheesecake Recipe. Alternatively, you can buy in the caramel sauce already premade like this delicious caramel sauce by Irish owned, Love a Little Sauces.
So ow do I make these Chocolate Cheesecake filled Easter Eggs from scratch?
This recipe is really easy to throw together – all you need is a mixing bowl, a microwave safe bowl and a hand whisk. (piping bag optional)
To begin making the cheesecake, start by placing the dark chocolate into a microwave safe bowl. Melt this for 30 seconds and stir. Return to the microwave for 10 second bursts until fully melted. Using a tiny bit of the chocolate, spread a little onto the bottom of the outside of each Easter egg half. Press the melted chocolate onto a plate or flat tray to stick it to prevent the shell from moving around as you fill.
Add the cream cheese and icing sugar to a mixing bowl and whisk together until smooth. Add in the cream and whisk again until combined. Pour all of the dark chocolate into the cheesecake mix and whisk again until thick and smooth. Transfer the cheesecake mix into a piping bag (optional). Make crumbs from your chocolate cake/brownie/cupcake whatever you have on hand by breaking into small pieces with your hands. Add a few tablespoons of the crumbs into the base of each egg, keeping back a spoonful for decoration. Pipe or spoon the chocolate cheesecake into the Easter egg to about halfway full. Generously spoon a few tablespoons of caramel sauce onto the cheesecake mix. Top with more chocolate cheesecake and drizzle with a little or caramel sauce. Add your Easter chocolate and remaining cake crumb.
Chill for 1 hour before serving. Any leftovers can be placed into an airtight container and kept for up to 3 days in the fridge.
How do I split a Chocolate Easter Egg in half without breaking it?
To split a chocolate Easter egg cleanly in half without breaking it, use a small serrated, sharp knife. Gently trace around the edge of the egg and slowly cut around, using a sawing motion. The chocolate Easter egg should come apart easily and cleanly.
For more Cheesecake Recipes, check out my Spiced Pumpkin Cheesecake or my Salted Caramel Pecan Baked Cheesecake.
If you’re interested in more No Bake Dessert Recipes, why not take a peek at my No Bake Desserts Category, here?
Chocolate Cheesecake & Caramel Filled Easter Eggs
Equipment
- 1 small microwave safe bowl
- 1 large plate or small flat tray
- 1 Mixing bowl
- 1 Whisk
- 1 Piping bag optional
Ingredients
- 1 Medium Chocolate Easter Egg halved along the seam
- 100 grams chocolate cake or brownie crumbs
- 125 grams cream cheese
- 40 grams icing sugar
- 200 grams heavy cream
- 50 grams dark chocolate melted
- 100 grams caramel sauce
- Easter mini chocolate bunnies optional, for decoration
- Caramel filled chocolate eggs optional, for decoration
Instructions
- Begin by melting the dark chocolate in a microwave safe bowl for 30 seconds, take the chocolate out and stir it around. Return to the microwave for 10 second bursts until fully melted.
- Using a tiny bit of the melted chocolate, smear it onto the base of the chocolate eggs on the outside and use it to glue to the plate or tray.
- In a mixing bowl, add the cream cheese and icing sugar and whisk until smooth.
- Add the cream and whisk together again until smooth and slightly thickened.
- Pour in the melted dark chocolate and whisk again until combined. Transfer to a piping bag (optional)
- Place the chocolate cake or brownie crumbs into the base of each chocolate egg, reserving a spoon or two for decoration.
- Pipe or spoon some of the cheesecake mix into the chocolate eggs to about halfway full.
- Drizzle over 2-3 tbsp of caramel sauce to make a caramel layer.
- Pipe or spoon more chocolate cheesecake to fill the chocolate egg.
- Drizzle some more caramel sauce on top and decorate with easter chocoates and chocolate cake crumbs.
- Chill for 1 hour before serving.
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