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chocolate easter eggs with cheesecake filling

www.all-thats-jas.com
Your Recipes

Prep Time: 25 minutes

Cook Time: 5 minutes

Total: 30 minutes

Servings: 8

Cost: $2.69 /serving

Ingredients

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Instructions

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Step 1

Remove all wrapping from 8 hollow chocolate eggs. I suggest using disposable gloves to avoid leaving fingerprints on the outside of the eggs. With a warm knife, carefully remove the tops of the chocolate eggs. It doesn't have to be perfect. Keep the eggs in the refrigerator until ready to be filled.

Step 2

In a small saucepan, heat the juice, jam, and butter on low heat until the mixture is smooth. Place in the refrigerator. The sauce will thicken slightly.

Step 3

Meanwhile, in a bowl beat the cream cheese, sugar, vanilla sugar or extract, and lemon juice until the mixture is smooth for few minutes. Using a whisk, gently fold in the cool whip or whipped cream until combined.

Step 4

Fill the pastry bag with the cheesecake mixture and using a large tip, pipe some of the fillings into each egg, just below the top. Leave a small depression for the yolk, or scoop out a hole using a back of a small spoon. Fill the hole with some chilled sauce. Place the eggs in an empty egg carton and return to the fridge to chill for at least 30 minutes.