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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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!
