Cheesecake stuffed chocolate egg
These cheesecake-stuffed chocolate eggs will please the whole family, young and old!
- Prep: 45 minutes
- Refrigeration: 2 hours
Ingredients
- 1 hollow chocolate egg
- About 10 plain graham crackers, or ½ cup (125 ml) plain graham cracker crumbs
- 3 tbsp (45 ml) Canadian unsalted butter, melted
- ½ cup (125 ml) Canadian mascarpone
- ½ cup (125 ml) Canadian cream cheese
- 2 tbsp (30 ml) icing sugar, sieved
- 1 tsp (5 ml) vanilla
- ½ cup (125 ml) Canadian heavy cream
- Top With
- Mini chocolate eggs
- ¼ cup (60ml) chocolate chips, melted
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Preparation
Carefully separate the hollow chocolate egg in half along the seam. (Tip: Run your knife under hot water to cut through the seam rather than slicing, this will help ensure the chocolate does not break.)
Add graham crackers to a food processor, or put the crackers in a plastic bag, and use a rolling pin to crush the crackers into fine crum. Add melted Canadian butter. Stir until the mixture resembles damp sand.
Spoon the graham cracker mixture into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
Mix the mascarpone, cream cheese, icing sugar and vanilla together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the heavy cream to soft peaks using a stand mixer or an electric beater.
Fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled graham cracker bases in the chocolate Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set.
Drizzle the cheesecake filled eggs with melted chocolate, and top with mini chocolate eggs, or any other toppings of your choice.
