CHEESECAKE-FILLED EASTER EGGS
Make the holiday extra special this year with Cheesecake-Filled Easter Eggs. Store-bought chocolate eggs are filled with a delicious cheesecake mix for a sweet surprise. They even look like they have yolks! How fun is that? Start a new tradition with our Cheesecake-Filled Easter Eggs.
Provided by My Food and Family
Categories Spring 2019
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Use sharp knife to cut 1/2-inch-thick slice off top of each chocolate egg. Discard removed slice or reserve for snacking.
- Sprinkle gelatine over water in small microwaveable bowl; let stand 5 min. Microwave on HIGH 15 sec.; stir until gelatine is completely dissolved.
- Melt 2 oz. white chocolate as directed on package.
- Beat cream cheese, vanilla and melted white chocolate in medium bowl with mixer until blended. Add gelatine; mix well. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture evenly into chocolate eggs. (Eggs will be full.) Refrigerate 45 min. to 1 hour or until filling is set.
- Melt remaining white chocolate; cool completely. Stir in enough food coloring until chocolate resembles color of egg yolk. Spoon into separate resealable plastic bag.
- Use tip of small knife to carefully remove about 1/4 tsp. cream cheese filling from center of each egg; discard removed filling. Cut small corner off bottom of tinted chocolate-filled bag; use to pipe chocolate into centers of eggs. Use moistened finger to smooth tops of chocolate centers. Refrigerate 30 min.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 18 g, Fiber 0.5 g, Sugar 17 g, Protein 3 g
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