Mini Cheesecake Easter Eggs
(adapted from Raspberri Cupcakes)
300g cream cheese, softened
60g icing sugar
4 tsp lemon juice
250ml double cream
Beat the cream cheese, icing sugar and lemon juice together. In a separate bowl, whip the cream until stiff peaks form. Gently fold the cream into the cream cheese mixture.
50g icing sugar
1 tsp lemon juice
Yellow food colouring
These quantities are just a guideline. I started with the amount above and then judged it by eye to get the right consistency, adding in a little bit of icing sugar or lemon juice at a time. And then when I was happy with the consistency, I added in a few drops of yellow food colouring.
Pipe the cheesecake mixture into your hollow chocolate eggs. I used old egg cartons to hold everything upright. Then pipe a dot of lemon icing on top.