Cheesecake-Filled Easter Egg Cups
This is one of our most popular posts of all time and it’s yummo! It fits into our 80/20 health rule in that it’s OK to eat it for that 20 per cent time :-).
- 8 hollow chocolate easter egg shells
- 150g (about 5oz) cream cheese, softened
- 30g (about 1/4 cup) icing sugar (confectioners’ sugar), sifted
- 1/2 tsp lemon juice
- 1/2 tsp pure vanilla extract
- 125ml (about 1/2 cup) thickened/heavy whipping cream
For the ‘yolk’:
- 1 passionfruit
- 1 tbsp apricot jam
- 1 tbsp (about 15g) unsalted butter
- Passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste, alternatively you can substitute with any fruit curd you prefer.
1. Using a small serrated knife, carefully remove the tops of the chocolate eggs.
2. Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder.
3. Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
4. Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to overwhip and split).
5. Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
6. Carefully spoon or pipe the mixture into the prepared chocolate shells.
7. Chill eggs for at least 30 minutes to allow it to set.
1. Strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
2. Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool.
3. Place in the fridge and chill until it thickens slightly.
4. Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide.
5. Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 mins.
6. Remove eggs from the fridge about 10 minutes before serving.
7. Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container to stop them drying out.
Optional: you can include some cheesecake crust crumbs at the base of each egg if you really want to include some sort of crust into the dessert.
This fantastic Easter recipe came from raspberricupcakes.com. It’s well worth a visit for loads of other amazing recipes.
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