Better Than Cadbury Cream Eggs; Cheesecake Filled Chocolate Easter Eggs!
Want your cake, and eat it too?
Behold the most amazing Easter surprise imaginable; The Cheesecake Filled Chocolate Easter Egg!
This recipe featured in the wonderful Easter edition of Yum. Gluten Free Magazine. In fact, it had the pleasure of adorning the cover 🙂
These cute little Easter Eggs may look impressive, but they are utterly easy to make. You can whip these delicious little treats up in mere minutes, and they require neither patience nor a steady hand. Just a sweet tooth. Kids can help, and everyone will enjoy scooping the delicious cheesecake filling out of these gorgeous little Easter eggs!
Do you like the Cadbury Cream Eggs?
Well, my version is not only better for you, it is also WAY better tasting! These gluten-free Cheesecake Filled Chocolate Easter Eggs are all natural and all goodness! Sure, they are full of calories, but Easter isn’t a time for dieting, is it? My point is that everyone’s better off without the additives you find in store-bought varieties. I can assure you no one will be missing the Cadbury eggs after tasting one of these!
I absolutely love homemade cheesecake filled eggs! I made a whole bunch, and I’m gonna need them, because this year I will be celebrating Easter working in front of the computer, rather than back in Norway with my family, skiing and getting an Easter tan..
There is no Norwegian Easter without a cabin and some skis
Most often, Norwegian families spend Easter at their cabin (every family has a cabin), where cross-country skiing and board games are a must.
There are certain staples you will find in every Norwegian Easter celebration; skis of course, and hopefully snow (fingers frantically crossed!), an orange, a thermos of hot cocoa, and a “Kvikklunsj” chocolate bar. The Kvikklunsj (quick lunch) is sort of a Norwegian equivalent of a KitKat, only with hiking routes and stories of famous nature enthusiasts inside the wrapper.
These items are absolute essentials. They cannot be missed. You can not call yourself a Norwegian if these things don’t appear at least once during the Easter holidays (yes, we take a couple of weeks off to go skiing and eat oranges).
The Big Easter Egg Hunt
The Easter Egg is almost universal across western cultures, but comes in different variations. I was very fascinated by the large chocolate creations in Britain and Australia when I first saw them. Easter Eggs aren’t made of chocolate in Norway. They are made of cardboard!
Not to worry, we don’t eat the cardboard, and there’s plenty to make up for the lack of chocolate once you open it.
In Norway, we normally use reusable and decorative eggs, which are filled with all sorts of sweet treats. The same eggs come out each year, and kids know which one belongs to them.
Our eggs might be different, but the egg hunt remains the same. I vividly remember how we used to search high and low for our eggs, and what a thrill it was to open the egg once we’d found it.
Easter Chocolate Giveaway:
I’ve got some wonderful allergy-friendly and dairy-free Easter Bunny Chocolates from Sweet William to give away this Easter. If you would like to take part in the giveaway, just follow this link to the Gluten-Free & Allergy-Friendly Easter Chocolate Giveaway post, or click directly on the picture blow!
Giveaway ands on the 2nd of April 2015
Let’s get to the Cheesecake Filled Easter Eggs!
What is Easter without chocolate or without eggs? You’ll probably buy chocolate Easter Eggs anyway, so why not fill them with complete and utter indulgence, and share these little gems with your friends and family!
For a batch of 6 cheese cake filled Easter Eggs you’ll need:
- 6 hollow gluten-free chocolate Easter eggs -which are all over the shops at this time of year, in any flavour.
- A sharp knife
- at least one egg cup
Fills 6 regular-sized eggs
Preparation time 10 minutes
- 120 grams of cream cheese (a low-fat version will work just as well)
- 3 tbsp of icing sugar
- 1/4 tsp lemon juice
- 1/4 tsp vanilla extract
- 100 ml double cream
- 50 grams of melted gluten-free white chocolate
- 1 fresh and sweet mango
- 3 tbsp sugar
- Start by whipping the double cream into stiff peaks. Be careful not to over-whip, but make sure it is firm enough for you to be able to hold the bowl upside-down without the whipped cream falling out.Place the bowl with whipped cream in the fridge
- Place the cream cheese, lemon juice, vanilla and icing sugar in a bowl. Whisk until the mixture is fluffy.
- Melt the white chocolate and whisk it into the cream cheese mixture.
- Take the whipped cream out of the fridge and gently stir it into the cream cheese mix.
- Place in the fridge
- Peel and chop up the mango. Place it in a blender with the sugar, and blend till smooth.
- Bring the mango puree to a boil and simmer for a few minutes until the sugar has dissolved completely. Pour it into a cup and cool it completely in the fridge.
- Carefully use a sharp knife to cut the top of each chocolate easter egg. You can keep the top for added effect if you like. Kids love the process of opening the eggs!
- Place the open eggs one by one in an egg cup.
- Collect the cheesecake filling from the fridge and transfer into a piping bag.
- Fill each egg just about to the top using the piping bag.
- Place the eggs back in the fridge and leave for 30 minutes.
- Once the filling has set, take the eggs back out of the fridge and carefully dig a hole in the cheesecake filling for the “yolk”
- Scoop mango puree into the cavity, or use another piping bag with a small hole for ease of filling, making the “yolk.
- Transfer the eggs back into the fridge to set, and serve cold.
These wonderful little Easter treats look great when served in an egg cup with a little spoon -perfect for the egg hunt!
Do you have a favourite gluten-free or allergy-friendly Easter treat? Care to share? Please leave a comment blow to tell others about your finds!
Happy Easter! 🙂