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Blueberry Cheesecake Easter Eggs

Blueberry 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!

Ingredients

Scale

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 (1/2 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

  1. Temper the white chocolate, add the blue food colouring and pour into egg shaped moulds
  2. Invert the moulds to create a thin chocolate shell and remove excess
  3. Once set, remove from moulds and lightly melt the edges of each half on a warm surface (lightly heated pan)
  4. Join the two halves together to form an egg
  5. Mix the vodka with some brown food colouring, splatter the eggs with a small paintbrush or toothbrush
  6. Let dry for 30 minutes
  7. 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

  1. Add the cream cheese and sugar to a bowl and beat until smooth
  2. Add the thickened cream and whisk until combined and slightly thicker
  3. Add the lemon juice and zest and combine
  4. Transfer the mixture to a piping bag (or a ziplock bag with the corner cut off)

Blueberry Jam

  1. Add the blueberries and sugar into a small microwave safe bowl
  2. Heat on high for 2 minutes
  3. Remove from the microwave and mix
  4. Return to the microwave and heat for another 1 minute
  5. Cool and transfer to a piping bag (or ziplock bag)

Assembly

  1. Crush the biscuit of your choice and add approx. 1/2 tsp to the bottom of the egg
  2. Pipe the egg half full with the cheesecake filling
  3. On top of the cheesecake filling add a squeeze of blueberry jam
  4. Fill the egg to the top with cheesecake filling
  5. Sprinkle a little crushed biscuit on top
  6. Serve!
  7. Store in an airtight container in the refrigerator for up to 3 days
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