Easter Egg Cheesecakes | White chocolate cheesecake inside Easter egg

Unwrap the hollow Easter eggs and take the tops off, about three-quarters down the egg.

Ensure the eggs are at room temperature to avoid shattering when removing the tops.

In a food processor, add broken pieces of Philadelphia cream cheese and sweetened condensed milk, and blend until smooth.

Add 300 ml of thickened cream to the mixture and mix until combined.

Melt 200 grams of white chocolate over a double boiler and set aside to cool slightly.

Mix 2 teaspoons of gelatine into 2/3 cup of hot water until dissolved, then add to the cheesecake mixture and blend.

Separate a small amount of the cheesecake mixture and color it with red and yellow food coloring to create a yolk color.

Spoon the white cheesecake mixture into the hollow Easter eggs, filling them up.

After the white mixture has set in the fridge for about 10 minutes, slowly add the colored yolk mixture on top.

Refrigerate the filled Easter eggs for at least half a day or overnight before serving.

Use any leftover cheesecake mixture to create a bonus cheesecake in a container.

Equipment Needed

Spice Level:

Allergens