Cheesecake Chocolate Easter Eggs

If there’s one thing that comes to mind at this time of year, it’s got to be chocolate. We’ve just seen out Valentine’s Day, and we’re about to see in Easter. I know my kids can’t stop talking about chocolate Easter eggs that they hope the Easter Bunny will bring them. It’s pretty cute. And while I’m all about tradition when it comes to holidays, sometimes I want more of a selection than Cadbury’s or Reese’s. Am I alone?

Lucky for me, making your own Easter eggs at home isn’t very difficult! In fact, it’s downright simple! So I’m going to show you how to make some DELICIOUS Cheesecake Stuffed Chocolate Easter Eggs that will BLOW. YOUR. MIND.

Here’s what you’ll need:

1 bag pink Wilton chocolate melts
1 bag of yellow Wilton chocolate melts
1 8oz block of cream cheese
1/2 cup powdered sugar
1 tablespoon vanilla
1/2 cup chocolate chips
silicon egg mold

Directions

Heat your pink chocolates in a microwave safe bowl for 4-5 minutes on 50% power, stirring every 30 seconds until melted. Do the same with the yellow chocolates. Pour your chocolates in separate decorating bags or zip lock bags and cut a small tip off the corner. Use your melted chocolates to draw inside the silicon egg designs.

Now spread (the opposite color you used for your design) melted chocolate along the bottom and sides of your egg mold, and then freeze for 15 minutes.

Now in a large bowl, combine your cream cheese, powdered sugar and vanilla and mix well.

Take your egg mold out of the freezer and place a scoop of cheesecake mix in the center.

Now fill the egg mold the rest of the way with the rest of your chocolates. Smooth out the top and place back in the freezer for 15 minutes. Pop out your eggs by pressing on the bottom of the mold and stretching the sides. Voila! Amazing cheesecake filled chocolate eggs!

These ARE flat on one side, but if you were extra motivated, you could use a bit of melted chocolate and connect each half egg together to form one whole one! Whatever way you choose to do it, all that matters is that they taste AH-MAZING, and you will impress everyone you give them to (if you choose to share).

A word to the wise, though – these need to be kept refrigerated. They’ll last around 10 days if kept in an airtight container in the fridge, and they freeze beautifully. But if you leave them out on the counter, the cheesecake stuffing will go bad. That would be a real tragedy.

Anyway, I hope you give these a try! They’re so amazing, and they are really very simple. Let me know if you try them! I’d love to have some feedback!

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Cheesecake Chocolate Easter Eggs

Yield: 16 egg halves

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 35 minutes

DELICIOUS Cheesecake Stuffed Chocolate Easter Eggs that will BLOW. YOUR. MIND.  

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Ingredients

• 12 oz Wilton chocolate melts (pink)
• 12 oz Wilton chocolate melts (yellow)
• 1 8oz block of cream cheese
• 1/2 cup powdered sugar
• 1 tablespoon vanilla
• 1/2 cup chocolate chips
• silicon egg mold

Instructions

1. Heat your pink chocolates in a microwave safe bowl for 4-5 minutes on 50% power, stirring every 30 seconds until melted. Do the same with the yellow chocolates. Pour your chocolates in separate decorating bags or ziplock bags and cut a small tip off the corner. Use your melted chocolates to draw inside the silicon egg designs.
2. Now spread (the opposite color you used for your design) melted chocolate along the bottom and sides of your egg mold, and then freeze for 15 minutes.
3. Now in a large bowl, combine your cream cheese, powdered sugar and vanilla and mix well.
4. Take your egg mold out of the freezer and place a scoop of cheesecake mix in the center.
5. Now fill the egg mold the rest of the way with the rest of your chocolates. Smooth out the top and place back in the freezer for 15 minutes. Pop out your eggs by pressing on the bottom of the mold and stretching the sides. Voila! Amazing cheesecake filled chocolate eggs!
   
   

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 323Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 83mgCarbohydrates: 33gFiber: 2gSugar: 29gProtein: 5g