Crack into the deliciousness with these fun and playful Milkybar Dippy Egg Cheesecakes! Dig into the white chocolate eggshells to enjoy fluffy vanilla cheesecake and a zesty lemon curd dippy yolk. The best part is you only need 6 ingredients, they take less than 15 minutes to make, and are perfect as an easy Easter dessert or sweet treat. So let’s get cracking!
This recipe is created in partnership with Milkybar. I only recommend products that I personally love, use and trust!
Your Ingredients List
To make these Milkybar dippy egg cheesecakes you only need 6 ingredients:
- Milkybar Easter Eggs: The edible ‘eggshells’ that hold the cheesecake filling. I used Milkybar’s Egg Hunt Pack which contains 8 small white chocolate eggs.
- Light cream cheese: It wouldn’t be a cheesecake without cream cheese! For this recipe, I used Philadelphia light, it’s the perfect base to create a smooth, creamy cheesecake texture.
- Greek yoghurt: The yoghurt adds lightness and a subtle tangy flavour, while thickening the cheesecake mixture. I used Fage 0% yoghurt which has a thick consistency.
- Vanilla extract: Enhances the flavour and sweetens the cheesecake.
- Honey: A natural sweetener to flavour the cheesecake but keep the sugar content low.
- Lemon curd: The ‘egg yolk’ topping – a tangy, zesty contrast to the filling. Either use shopbought or make your own using my easy lemon curd recipe.
About these Dippy Egg Cheesecakes
- FLAVOUR: Sweet and creamy Milkybar white chocolate pairs beautifully with a light and fluffy vanilla cheesecake, topped with zingy lemon curd.
- TEXTURE: Smooth and fluffy cheesecake inside a crisp white chocolate shell with creamy lemon curd. It’s the perfect combination!
- SERVES: This recipe makes 8 small dippy egg cheesecakes.
How To Cut The Milkybar Chocolate Eggs
The only tricky bit in this recipe is cutting the chocolate eggs without them shattering into a million pieces. But don’t worry – follow these easy steps, and you’ll have perfectly cracked eggs in no time:
- Heat a knife – Run a sharp knife under hot water, then dry it off.
- Cut carefully – Press the sharp tip of the knife gently into the chocolate and work your way around the top in a zigzag pattern.
- Take your time – Don’t rush! The eggs are very delicate, so go slowly.
- Place in cups – Once the tops are removed, place the chocolate eggs into egg cups. Keep the tops and fill them with cheesecake too. You can position them next to the eggs on a serving plate – it looks super effective!
Quick & Easy Cheesecake Filling
This 4-ingredient cheesecake filling takes less than five minutes to make. This recipe is naturally low in sugar and fat, making it a healthier lightened up cheesecake option. However, it still tastes amazing and has a thick, fluffy and smooth texture. Simply whisk all the cheesecake ingredients (cream cheese, greek yoghurt, honey and vanilla) together until smooth and combined. That’s it! No baking, just a light and silky cheesecake filling that tastes amazing and perfectly resembles the egg white part of your dippy egg cheesecakes.
Filling the Dippy Egg Cheesecakes
Now for the fun part, filling your dippy egg cheesecakes! For this, I recommend using piping bags, it makes the process much easier and keeps everything neat, giving that perfect dippy egg cheesecake look:
- Pipe the cheesecake filling – Fill a piping bag with the cheesecake filling, then fill each white chocolate egg right to the top.
- Add the ‘yolk’ – Fill another piping bag with lemon curd. Pipe a little dollop of lemon curd in the centre.
- Serve and enjoy – Pop them onto plates with a cute little spoon or some shortbread fingers for dipping.
These dippy egg cheesecakes are best eaten straight from the fridge, so they’re nice and chilled!
Recipe F&Q’s
Of course! They’ll last 2-3 days in the fridge.
No…the cheesecake filling is smooth, thick and fluffy. It doesn’t need time to set and will hold its shape.
Of course! Mango purée or passion fruit curd would work beautifully.
Egg cups work perfectly for this, or if you don’t have one, you can place a little scrunched-up foil or a folded kitchen towel around the base to hold them steady.
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and use myself.
Milkybar Dippy Egg Cheesecakes
Ingredients
- 8 Small White chocolate Easter eggs I used Milkybar's Egg Hunt Pack which contains 8 indiviudally wrapped eggs
- 150 grams Light cream cheese I used Philadelphia. Use cold from the fridge.
- 50 grams Greek yoghurt I used 0% Fage Greek Yoghurt. Use cold from the fridge.
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey
- 50 grams Lemon curd
Instructions
Start by cutting the chocolate Easter eggs:
- Full unwrap the eggs or peel off the top of the wrapper. Run a knife under hot water to heat the blade, then wipe it dry. Use the tip to cut into the eggs in a zigzag pattern to remove the top. Be as gentle as possible because the eggs are fragile.8 Small White chocolate Easter eggs
Now make the cheesecake mixture:
- Combine all the ingredients in a bowl.150 grams Light cream cheese, 50 grams Greek yoghurt, 1 teaspoon Vanilla extract, 2 tablespoons Honey
- Whisk until smooth and combined. Spoon into a piping bag and snip off the end.
Assemble the dippy egg cheesecakes:
- Place the eggs in egg cups and pipe the cheesecake mixture inside, filling each one to the top.
- Spoon the lemon curd into a piping bag and snip off the end. Pipe the curd on top of the cheesecake to resemble the dippy egg yolk.50 grams Lemon curd
- Serve with a small spoon on a pretty plate. You could even pop a few shortbread fingers on the plate for the 'soldiers'. Enjoy!
