Easter Egg Hunt Recipe
American · Dessert · 30 min total
A fun and festive dessert that mimics a hidden Easter egg, with a chocolate shell hiding a creamy cheesecake center and a surprise jam filling.
30
min prep
min prep
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 6 large plastic Easter eggs (clean and dry)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup seedless raspberry jam
- 1 1/2 cups milk chocolate chips
- 1 tablespoon coconut oil
Instructions
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Transfer to a piping bag or zip-top bag with a corner snipped.
- Pipe a thin layer of cream cheese mixture into each plastic egg, coating the inside. Place a small spoonful of raspberry jam in the center of each. Pipe remaining cream cheese mixture over jam to fill the egg. Tap gently to settle. Freeze for at least 2 hours until firm.
- After freezing, gently twist and pull apart the plastic eggs to release the cheesecake eggs. Place them on a parchment-lined baking sheet and return to freezer for 15 minutes.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time, until melted and smooth.
- Using a fork or dipping tool, dip each frozen cheesecake egg into the melted chocolate, turning to coat completely. Let excess drip off, then return to parchment. Repeat with remaining eggs.
- Refrigerate for at least 30 minutes to set the chocolate. Serve cold.
Tips
- For a smoother finish, use a toothpick to pop any air bubbles in the chocolate coating.
- Store in an airtight container in the refrigerator for up to 5 days.
- You can use white chocolate or dark chocolate instead of milk chocolate.
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