Description
These Milkybar Dippy Egg Cheesecakes are a delightful and creative no-bake dessert that features creamy light cream cheese and Greek yogurt filling piped into hollowed white chocolate Easter eggs. Topped with tangy lemon curd to resemble the classic dippy egg yolk, this fun and festive treat takes just 15 minutes to prepare and is perfect for Easter or any springtime celebration.
Ingredients
Chocolate Eggs
- 8 Small White chocolate Easter eggs (e.g., Milkybar Egg Hunt Pack with 8 individually wrapped eggs)
Cheesecake Filling
- 150 grams Light cream cheese, cold from the fridge (such as Philadelphia)
- 50 grams Greek yoghurt, cold from the fridge (0% fat, such as Fage Greek yoghurt)
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey
Topping
- 50 grams Lemon curd
Instructions
- Prepare the eggs: Carefully unwrap the chocolate eggs or peel off the top of their wrappers. Heat a knife blade by running it under hot water, then dry it thoroughly. Use the tip of the warm knife to cut a zigzag pattern around the tops of the eggs to remove them, taking care to be gentle since the eggs are fragile.
- Make the cheesecake mixture: In a mixing bowl, combine the cold light cream cheese, Greek yogurt, vanilla extract, and honey. Whisk thoroughly until the mixture is smooth, creamy, and well combined.
- Fill a piping bag: Spoon the cheesecake mixture into a piping bag and snip off the end to create a small opening suitable for filling the eggs.
- Assemble the dippy egg cheesecakes: Place each hollowed-out chocolate egg upright in an egg cup. Pipe the cheesecake mixture carefully inside each egg, filling to the top.
- Add the topping: Put the lemon curd into a separate piping bag and snip off the end. Pipe the lemon curd on top of each cheesecake filling inside the eggs to resemble a dippy egg yolk.
- Serve: Present the dippy egg cheesecakes on a pretty plate with a small spoon for dipping. Optionally, serve with shortbread fingers on the side, resembling soldiers. Enjoy this festive and creamy treat!
Notes
- Use a warm knife blade to cleanly cut the fragile chocolate eggs without cracking them.
- Keep the cream cheese and Greek yogurt cold until you’re ready to mix to maintain a thick, creamy texture.
- You can substitute honey with maple syrup or agave nectar if preferred.
- To enhance presentation, serve the cheesecakes with shortbread fingers for dipping like soldiers.
- Store leftovers in the refrigerator and consume within 2 days for the best freshness.
