Mini Cheesecake Easter Eggs

Mini Cheesecake Easter Eggs

(adapted from Raspberri Cupcakes)


Cheesecake Filling

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. 


Lemon Icing

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.