Cheesecake eggs: the perfect idea for Easter!

published on 17 April, 2019 at 11:12
These are almost too cute for words!

INGREDIENTS
6  Chocolate Easter Eggs
For the filling
8 oz cream cheese, softened
1/2 cup condensed milk
1 tsp vanilla extract
for the egg yolk
2 tablespoons melted butter
2 tablespoons apricot jam
1 tablespoon of lemon or orange juice
 
METHOD
Use a sharp knife to remove the tops of the chocolate eggs.
In a large bowl, use a mixer to beat the cream cheese. Add the condensed milk and vanilla extract and whip until smooth. Transfer to pastry bag without attachment.
Fill the eggs. Chill from 30 to 60 minutes.
In the meantime, make a yolk filling, beat melted butter, jam and juice until smooth. Refrigerate until thicken from 30 to 60 minutes.
Use a small spoon to make a small depression in the egg with a cheesecake filling. Fill in the yolk filling to make it look like an egg yolk. Chill for 1 hour
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