Cheesecake Creme Eggs

These very delicious and very easy Cheesecake filled Easter Eggs look very similiar to the Cadbury Creme Eggs – my absolute favourite! (when I was pregnant with my first born, I made my poor husband take me to 3 different shops just to find one…talk about an egg hunt!).

Anyway, these have a very light lemon cheesecake flavour with a lovely fruity twang from the passionfruit! Delicious! So let’s get you on top of how to make these gems!

You will need:

12 hollow easter eggs

Cheesecake filling:

375g cream cheese

Zest of 1 lemon

1/2 cup lemon juice

2 tsp vanilla extract

1 x 400g tin of condensed milk

Passionfruit Filling:

2 passionfruit

1tbs unsalted butter

1tbs apricot jam

First you will need to take the tops of the eggs. The best way to do this is with a hot serrated knife…just tip the end of the knife in hot water, wipe off excess water & gently glide the knife across the top of the egg.

Once this is done, place the eggs in the fridge to chill (I stored them in the container that they came in, but you could easily use an egg carton or egg cups!).

Now prepare your cheesecake filling…

Beat the cream cheese until smooth & creamy

Add lemon zest and vanilla extract and beat well

Gradually add the lemon juice and condensed milk, continue to beat until smooth

Now add the cheesecake mix into the eggshells one teaspoon at a time taking care not to spill any over the sides.

Refrigerate for at least 30 minutes.

Meanwhile, prepare your passionfruit filling.

Strain the passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter. Gently heat on low, whisking until the butter melts and the mixture is smooth.

Remove from the heat and allow to cool. (If your apricot jam is chunky you should strain the sauce at this point). Place in the fridge and chill until it thickens slightly. Using a small spoon, carefully scoop out a small hole in the centre of each cheesecake. Fill the hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for another 30 minutes.

Remove eggs from the fridge about 10 minutes before serving. They can be made 2-3 days in advance too! Keep the eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.

I found these really cute egg holders at my local supermarket & thought they were perfect to display them! Serve with teeny teaspoons & enjoy!

I have prepared these for our Traditional Easter Friday with my husbands family. I can’t wait see what they all think tomorrow…who am I kidding, of course they are going to love them! How could they not!

You may like to check out our delicious Video tutorial for Banana & Nutella Sushi below!

You may also like our other FUN Easter Activities:

Hoppity Hop Rabbit Feet

Glow in the dark Easter Egg Hunt

Easter Sensory Play – DIY Dyed Rice

DIY Easter Tutu Basket

Easter Cookies