Cheesecake Easter Eggs

On a random search through the creative and inspiring Pinterest, I came across this awesome recipe for your Easter Holiday! Enjoy, and please visit Steph and her awesome blog for more sugar filled goodies. 

(makes 8 regular sized easter egg cheesecakes, you may need to adjust the amount of cheesecake filling depending on the size of your eggs)
8 hollow chocolate easter egg shells (mine were from the supermarket, approx 6cm tall and 4cm at its widest width)
150g (about 5oz) cream cheese, softened
30g (about 1/4 cup) icing sugar, sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
125ml (about 1/2 cup) thickened/heavy whipping cream
For the 'yolk': 1 passionfruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter (passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste), alternatively you can substitute with any fruit curd you prefer.
Optional: you can include some cheesecake crust crumbs at the base of each egg if you really want to include some sort of crust into the dessert.(Continue reading on for more instructions here)

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