Ingredients
Equipment
Method
Preparation
- Unwrap and carefully split the hollow chocolate eggs using a sharp knife.
- In a mixing bowl, combine crushed graham crackers and melted butter until resembling wet sand.
- Spoon the cookie mixture into each half of the chocolate eggs, pressing gently.
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
- Fill each chocolate egg with the cheesecake mixture and refrigerate for at least 2 hours.
- Melt additional chocolate and drizzle it over each filled egg, then top with mini chocolate eggs.
- Serve chilled.
Nutrition
Notes
Ensure cream cheese is softened for easier blending, and refrigerate filled eggs to maintain texture and flavor.