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Milkybar Dippy Egg Cheesecakes

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!
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Prep Time 15 minutes
Course Dessert, Treat
Cuisine Baking, Easter
Servings 8

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!

Video

Keyword dippy egg, easter egg cheesecake, lemon curd, milkybar cheesecake
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