These are super cute! Just adorable! But best of all they’re actually very simple and only require five ingredients. No fancy equipment either, just a couple of snap locks, a bowl and electric beaters. I’m serious, I used a set of 70’s era beaters that aren’t exactly super charged and they turned out great!
These cutie patootie eggs make me so happy! They remind me of an Easter morning when I was very small. Mummy Ask & Daddy-O had spent the night before cutting bunny paw prints out of paper, painting them my favourite shade of magenta and sticking a path of bunny tracks to the carpet with rolled up sticky tape. So that when I woke and saw my paint set just inside the front door, they told me that the Easter bunny had been, had stepped in my paints and I should follow his tracks. Four year old Sarah was delighted! And even more to delighted to find that the Easter bunnies tracks led to a HUGE pile of chocolate eggs behind the couch. But Mum told me I had to eat a proper breakfast before all that chocolate. I was wounded! Four year old me practically had a tantrum as I sat down to a soft boiled egg, toast soldiers and all. I cracked that egg and….it was one of those realistic looking candy eggs!!!! And my parents laughed and laughed and laughed at their clever trick! BEST Easter ever!
And so I have joy at these eggs and the mild food trickey! I would love to surprise another small child with these eggs and some toasted pound cake soldiers. I admit the these aren’t quite as good in the food trickery stakes but I think they might get some quizzical looks and deep belly laughs. I am delighted by these eggs! I think they are really effective and so low effort for the effect. And not just kids, adults find these pretty fun too. And they taste amazing! Sister Ask hates Easter egg chocolate and intended to scoop out the filling but decided that it was too good to do that. She had to eat the whole thing. Its been less than 24 hours since they were made and I am down to only 3 eggs…
You’ll want to get some hollow chocolate Easter eggs that are approximately the size of a normal egg. I bought mine for $6 from Kmart and they came in a little plastic egg carton that came in very handy. If yours don’t come with the plastic carton, I’d suggest lining a normal egg carton with plastic wrap. My cheesecake mix filled all 18 eggs and their tops with only a smidge left over (just enough for a small cupcake liner or cooks treat). I used a commercial lemon butter because of its colour and firm texture but right out of the jar it can be sort of lumpy in texture when it was broken up by stirring etc. To combat this, I removed lid from the jar and then microwaved it in 15 sec bursts (a total of 45 sec in the end) and then stirred. The texture wasn’t perfectly smooth but it was better. It also wasn’t very hot, I could touch it for long periods comfortably. Bear that in mind when we get to the ‘yolk’ stage!
Ingredients
- 18 hollow chocolate eggs
- 250g cream cheese, room temp
- 1 (395g) tin sweetened condensed milk
- 1 lemon, juice and zest
- 3-4 tblsp lemon butter
Instructions
- Unwrap the chocolate eggs and gently cut the tops off with a serrated knife. Each egg will cut differently, they’ll want to crack at different points. Just go gentle and work with the cracks. We kept the tops and filled them too but a couple cracked too badly and had to be eaten. It’s a tough job but someone has to do it. Put them fridge in the carton while you make the cheesecake because that thin chocolate gets melty fast!
- Beat the cream cheese on its own until smooth and creamy. Skip this step and you will have little lumps. Add the sweetened condensed milk and beat well. Be sure to scrape the sides several times and beat until everything is fully incorporated.
- Add the lemon zest and juice to the cheesecake mix and beat well. Once you add the lemon to the cheesecake mix it will begin to thicken and set, so have the eggs ready to fill and a snap lock bag handy. Spoon the cheesecake mix into the snap lock bag and make a small snip in one bottom corner. Squeeze the filling into the eggs and tops. Use the back of a teaspoon to smooth the filling and then refrigerate for 2 hours (or longer if you have stuff to do).
- Once the cheesecake has firmed up, its time to prep for the ‘yolks’. We used the handle end of a teaspoon to create a divot in the cheesecake of each egg. If you have eaten a soft boiled egg or two lately, you’ll know that how much yolk is on show varies. We were happy to have each one be its own individual snowflake but mostly kept the divots very small.
- Spoon the lemon butter (prepped as above in my summary) into a snap lock and snip a tiny corner. Then squeeze some of the lemon butter into the divots from earlier. Each egg was different by design, some more, some less, some sorta drippy. We thought it added to the idea of realism. Its up to you if you want to add bits of ‘yolk’ to the tops or not. We gave a few dabs to some of the tops.
- Serve these immediately or refrigerate up to 5 days.
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