Cheesecake Eggs
Egg-shaped chocolate shells formed on balloons, filled with no-bake cheesecake and topped with apricot jam.
š½ļø Makes 12
Ingredients
| 12 | small balloons, rinsed | |
| 1 1/2 cup | 360 ml | semisweet chocolate chips, melted |
| 2 | cream cheese, softened (8-oz. blocks) | |
| 1/2 cup | 120 ml | powdered sugar |
| 1/2 cup | 120 ml | heavy cream |
| 1 tsp | 5 ml | pure vanilla extract |
| 1 pinch | kosher salt | |
| 1/3 cup | 80 ml | apricot jam |
Instructions
- Line a baking sheet with parchment paper. Blow up balloons in the shape of an egg. Dip in melted chocolate, swirling it around the balloons, until just the tops arenāt coated. Transfer to prepared baking sheet and freeze until firm, 15 minutes.
- Meanwhile, make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese, powdered sugar, heavy cream, vanilla and salt.
- Cut tops off balloons to pop and gently peel out balloon from each chocolate shell. Spoon or pipe cheesecake filling into each shell.
- Top with a spoonful of apricot jam. (If apricot jam begins to slide off, freeze 10 minutes more to firm up.)