Cheesecake Filled Chocolate Easter Eggs Recipe

How to Make Cheesecake Filled Chocolate Easter Eggs

1. Using a small serrated knife, carefully remove the tops of the chocolate eggs. Heating the knife under warm water will make this easier and neater. Aim for jagged edges for a rustic look.
2. Chill the chocolate egg shells in the refrigerator while you prepare the cheesecake filling. You can use egg cups or your fridge egg holder.
3. In a large mixing bowl, beat together 8 ounces of cream cheese, 1/2 cup powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract on high speed until smooth and fluffy (about 3-4 minutes).
4. In a separate bowl, whip 1 cup heavy cream to stiff peaks.
5. Gently fold the whipped cream into the cream cheese mixture until smooth.
6. Carefully spoon or pipe the cheesecake mixture into the prepared chocolate shells.
7. Chill the filled eggs for at least 30 minutes to allow the filling to set.
8. Prepare the passionfruit sauce: Strain 1 cup passionfruit pulp to remove the seeds. Place the pulp in a small saucepan with 1/4 cup apricot jam and 1 tablespoon butter.
9. Gently heat over low heat, whisking constantly, until the butter melts and the mixture is smooth.
10. Remove from heat, let cool, and chill until slightly thickened.
11. Using a very small spoon, carefully scoop out a ½-inch deep and wide hole in the center of each cheesecake filling.
12. Fill the hole with the chilled passionfruit sauce.
13. Return the eggs to the refrigerator to chill for at least 30 minutes.
14. Remove eggs from the fridge about 10 minutes before serving.