Monday, March 26, 2018

Chocolate Cheesecake Easter Eggs

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I'm celebrating Easter with these cheesecake-filled chocolate Easter eggs! I initially wanted to buy chocolate eggs and cut the tops off, but I couldn't find chocolate eggs in stores. Well, I should say I couldn't find them for under $5 which is ridiculous, and you should absolutely not pay that much money for a hollow egg.

So I made the chocolate egg all by myself using a balloon because I'm an I-N-D-E-P-E-N-D-E-N-T woman. It is incredibly easy to do, all you need is a water balloon and melted chocolate. But before you move onto the recipe I have a very important tip! And if you're tired of my rambling and you've already move onto the recipe PLEASE COME BACK! What I'm about to say is very important for the well-being of the state of your kitchen, your clothes, and your sanity. You absolutely must wait for the chocolate to cool completely before you dip these balloons! If you don't wait, the balloons will pop causing the melted chocolate to fly everywhere. Each time you heat up the chocolate, you should wait until the bowl is not warm to the touch, or about 10 minutes. You may only get a few dips out of it before it starts to harden again, so you'll need to reheat it and wait until it cools again. But that's okay. Do what I do while I'm waiting and "rest your eyes."

Also, if you don't like the way one of your bowls turned out, you can always remelt it and try again. There will be no wasted chocolate in the making of these Easter eggs!

Another tip: If you find that the water balloon is sticking to the inside of the chocolate egg, it's because you didn't let it cool off long enough. Refrigerate your eggs a little longer and try again.

Chocolate Cheesecake Easter Eggs
Yield: Makes about 6 chocolate eggs
  • 8 ounces chocolate, melted and cooled
  • 8 ounces Challenge cream cheese
  • 1/2 cup powdered sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla
  • About 1/2 cup lemon curd or lemon pie filling, just enough to make yolks
  • Also: Water balloons
  1. Dip balloons in chocolate so bottom portion and part of sides are completely covered. Set on baking sheet covered in wax paper and refrigerate for 20 minutes.
  2. Meanwhile, make cheesecake filling by beating together cream cheese, powdered sugar, heavy whipping cream, and vanilla.
  3. Pull balloons out of refrigerator and pop balloons. Peel balloon away from inside of egg.
  4. Fill eggs with cheesecake filling. I recommend putting the filling in a large plastic bag, cutting off one corner, and piping it in.
  5. Add a dollop of the lemon curd to look like a yolk. Refrigerate until ready to serve.

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