It didn’t take me more than 5 seconds to decide to make these No Bake Cheesecake Easter Eggs when I saw them on Paula Joye’s website, Lifestyled here. 5 seconds and I was already thinking who I could serve them too, what I would serve them on etc. I spent far too much time worrying that they wouldn’t look like they did in Paula’s pics because my food seldom looks like the recipe book image.
But in the end I decided I’d go ahead – what was the worst that could happen? If they looked bad I just wouldn’t mention them to you 😉
But imagine my surprise when they were as easy as she promised and they looked great (other than the fact that I made the yolk too runny). I only made one change to the recipe on Lifestyled which I will outline as we go. (For ease of shopping I have bolded the ingredients you need.)
First: Get your husband to chop the tops off some hollow chocolate Easter Eggs. This was actually the hardest part which is why I outsourced it. Mr Pencil promised that if the chocolate is cold and you use a serrated knife it’s really easy.
After you’ve prepped the eggs stick them in the fridge to cool.
Then mix the following ingredients together (I doubled these quantities as I was making eggs for 18 people)
150g cream cheese, softened
1/4 cup icing sugar
1/2 tsp lemon juice
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Beat 1/2 cup thickened cream till it stands and then whisk it together with the cream cheese mixture
Pop the combined mixture into a piping bag and simply squeeze it into the cold chocolate cases then chill for 30 minutes and allow it to set.
Easy as.
The original recipe suggested you make the yolk out of some combination of passionfruit pulp, apricot jam and butter. IÂ decided to just go for icing. So I mixed about a cup and a half of icing sugar with 1tbs of butter and an egg white (best icing recipe ever) with a few tiny drops of red and quite a few drops of yellow food colouring to resemble yolk colour and then I piped it onto the egg whites. My icing was a bit runny but it was okay
Done. And Proud
