Cute speckled robin eggs for Easter, filled with creamy cheesecake, crushed cookies and sweet blueberry jam. These are the perfect dessert for any Easter occasion!
It’s nearly Easter time!! I didn’t even realise it was that soon, and hadn’t even gotten my easter baking plans organised! I guess that’s how most of us are feeling at this time and so I debated as to post easter content or not. Not only me, but a lot of other food bloggers are feeling the same way about the current situation and whether they should be changing up their planned content to suit the current situation. What I’ve gathered from the general public is to stick with what I’ve always been doing! I assume that most people are following this blog to follow what I’ve been creating and not necessarily world updates… If you are reading this I hope that this blog post and recipe can bring you a fun project, an interesting read or just some excitement!
This is a super easy recipe that can be a fun project with the kids or yourself! I tempered my own chocolate eggs so I could create a blue speckled egg, but filling store-bought white chocolate eggs are more than fine! Here is a link to a quick and easy guide to tempering chocolate. I know a lot of people struggle with getting tempering perfect, and I struggled a lot with it in the beginning as well. If you guys would like a detailed guide on tempering chocolate just let me know, but otherwise skip the tricky steps and get some white chocolate eggs!
These are filled with your favourite cookie, lemony cheesecake and a tart blueberry jam. They are so easy to make and don’t require an oven or stovetop! If you have been following me on instagram you would know that I haven’t had an oven (or a kitchen in general) for a few weeks now, and life has been… tough :’) But that hasn’t been stopping me from creating desserts for you guys and for myself. I’ve been resorting to cooking cakes in rice cookers, air fryers, other peoples ovens… anything for dessert right?!
I totally understand that ingredients can be difficult to find at the moment given the current situation, and I am so grateful that I have access to so many supermarkets in which stock is available. Let me know if you guys need help with substitutions, or are looking for some pantry friendly recipes! I’ll be more than happy to help. Otherwise… happy caking! If you do make these I would love to see them! Tag me on instagram @catherine.justdessertsau and hashtag #cattycakes, I can’t wait to see them 🙂
PrintBlueberry Cheesecake Easter Eggs
Cute speckled robin eggs for Easter, filled with creamy cheesecake, crushed cookies and sweet blueberry jam. These are the perfect dessert for any Easter occasion!
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
White Chocolate Egg
- 200 g Coverture white chocolate
- Blue oil based food colouring
- Brown food colouring
- Splash of vodka
- (or 6 store bought white chocolate easter eggs)
Cheesecake Filling
- 125 g Cream cheese (½ cup 1 tbsp)
- 30 g Thickened/Heavy cream (2 tbsp)
- 30 g Sugar
- 1 tbsp Lemon juice
- Zest of half a lemon
- 5 Your favourite biscuit (graham crackers, digestives, golden oreos, speculoos, etc)
Blueberry Jam
- 100 g Blueberries, fresh or frozen
- 20 g Sugar
Instructions
White Chocolate Eggs
- Temper the white chocolate, add the blue food colouring and pour into egg shaped moulds
- Invert the moulds to create a thin chocolate shell and remove excess
- Once set, remove from moulds and lightly melt the edges of each half on a warm surface (lightly heated pan)
- Join the two halves together to form an egg
- Mix the vodka with some brown food colouring, splatter the eggs with a small paintbrush or toothbrush
- Let dry for 30 minutes
- START HERE IF USING STORE BOUGHT EGGS- Using a small knife make a small incision at the top of the egg creating a small opening (as if you were making a dippy egg!)
Cheesecake Filling
- Add the cream cheese and sugar to a bowl and beat until smooth
- Add the thickened cream and whisk until combined and slightly thicker
- Add the lemon juice and zest and combine
- Transfer the mixture to a piping bag (or a ziplock bag with the corner cut off)
Blueberry Jam
- Add the blueberries and sugar into a small microwave safe bowl
- Heat on high for 2 minutes
- Remove from the microwave and mix
- Return to the microwave and heat for another 1 minute
- Cool and transfer to a piping bag (or ziplock bag)
Assembly
- Crush the biscuit of your choice and add approx. ½ tsp to the bottom of the egg
- Pipe the egg half full with the cheesecake filling
- On top of the cheesecake filling add a squeeze of blueberry jam
- Fill the egg to the top with cheesecake filling
- Sprinkle a little crushed biscuit on top
- Serve!
- Store in an airtight container in the refrigerator for up to 3 days
Hi Catherine!
I want to make this recipe for Easter but I cant find egg molds to be deliver on time. Any other options for making the the egg shells?
Thank you!
Greetings from Brooklyn, NY
I would recommend just purchasing some white chocolate eggs and splattering them with some food colouring! Hope they turn out well 🙂
Hi catherine! A question, when making the cheesecake, can heavy cream be replaced by whipped cream? Or is better the heavy cream?
Hi Maria, Yes you can use whipping cream instead! 🙂
Hey Catherine!
Hope you’re doing good. I love your blog and recipes so much. I have been following you since I saw Zumbo’s just desserts. I have made the no bake berry cheesecake today. Saw it’s video on YouTube and made it. Right now it’s chilling in the freezer. Haha! I just wanted to request you something! Please, please make the videos of your recipes as well. Whenever you cook just make a video of it and upload. Videos make it easy to understand. I like so many of your recipes but it’s a little bit confusing for a new baker like me. I have never made any cake before in my entire life but after watching your video of no bake berry cheesecake I thought that I could also make it.
Keep baking the good stuff!
Thank you so much!!