Easter Treats

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Easter is a wonderful time for relaxing, spending time with family and celebrating traditions, whether you are religious or not. With four days off there’s plenty of time for  cooking and baking and experimenting- and it can be so much fun! 

I’m not really all that confident working with yeast, so after a failed attempt last year, I thought I’d give hot cross buns another try. After a couple of attempts, I have to say that this recipe is pretty much fool proof. 

The most exciting recipe I got to try out this Easter break was Cheesecake filled chocolate eggs- a sort of ten times better take on the favourite Cadbury Creme egg. There’s couple of versions of this going around the interwebs and they are all awesome, but I was looking for something super quick and easy, so fell back on a foolproof three – ingredient recipe.

Cheesecake filled Easter Eggs
Recipe type: Sweets, Seasonal
Cuisine: Dessert
Prep time: 
Total time: 
Serves: 12 eggs
Super quick and easy variation on "Creme" eggs
  • 12 medium sized hollow chocolate easter eggs
  • 1 x 250g block of Phillidephia Cream Cheese
  • ½ 395g tin of Condensed milk (don't worry, you'll find something else to do with the other half of the tin- I recommend Vietnamese Iced coffee)
  • Juice of one lemon (about 2 talesppons)
  • Lemon curd
  1. Using a sharp knife, very carefully cut the tops off the easter eggs. Rotating them seems to avoid cracks and destruction
  2. In an electric mixer, cream the cream cheese, add the condensed milk and lemon juice until well mixed and smooth
  3. Move the cream cheese mixture to a piping bag to more easily fill the eggs (you can use a spoon, but it's tricky and messy)
  4. Once filled, put the lemon curd in a second piping bag, and pipe a yolk into the centre of each egg.


Behold what happens when you are not careful in cutting the eggs- whatever will I have to do with them :)

Category: Uncategorised

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