You'll LOVE my Homemade Chocolate Eggs stuffed with Cheesecake, they are rich, delicious and a real no bake Easter treat!
WATCH THE VIDEO!
I have a short video showing you how I made the eggs, it's right above the recipe here so make sure you watch it!
Melt half the chocolate in your microwave, or in a bowl placed over a shallow pan of simmering water until it melts. I usually microwave it for about a minute, then stir, then microwave in 10 second bursts until it's ready.
Add a generous spoonful of chocolate to each cavity in the egg mold, you want it about 1/3 full. Then use a spoon, or a pastry brush, to spread the chocolate in a thick layer up the sides of the mold.
Put the chocolate egg mold in the fridge until it hardens, about 10-15 minutes.
Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth.
Mix the gelatin powder with 1/4 cup hot water and mix until dissolved, then let it cool for a few minutes.
Add the lemon juice to the cream cheese, then the canned condensed milk a little at a time and mix thoroughly until smooth.
Add the gelatin mixture to the cheesecake mixture and thoroughly mix.
Now spoon the cheesecake mixture into the egg molds and level it out to just shy of the top of the mold, leave enough room so that you can add the back layer of chocolate.
Place the cheesecake filled eggs into the fridge and let them sit for at least 30 minutes.
Melt the rest of the chocolate and spoon and smooth it over the back of the eggs and return to the fridge for another 30 minutes.
NOTE: If you have leftover cheesecake mixture you can add it to ramekins and let them set up in the fridge, it's very yum on it's own or with a little crushed cookie added to the top.
found on www.noshtastic.com