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Mango Cheesecake Eggs Recipe

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3.8 from 37 reviews

Cheesecake Eggs are a delightful no-bake dessert perfect for Easter celebrations. Candy-coated Easter egg shells are filled with a smooth and creamy cream cheese filling, topped with a tangy and sweet mango purée. This treat is both visually appealing and delicious, combining tropical fruit flavors with classic cheesecake richness in a fun, bite-sized format.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Mango Purée

  • 100 g mango, peeled and sliced
  • 1 tsp lemon juice
  • 10 g superfine sugar

Cheesecake Filling

  • 250 g cream cheese
  • 100 ml whipping cream
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 40 g superfine sugar

Assembly

  • 12 candy coated Easter eggs

Instructions

  1. Mango Purée: Peel and slice the mangoes, then puree them using a food processor until smooth. Strain the puree through a fine mesh sieve to remove any fibrous strings for a silky texture.
  2. Cook Mango Purée: In a medium saucepan over medium heat, combine the mango puree, lemon juice, and superfine sugar. Heat gently, stirring occasionally until the sugar dissolves and the mixture thickens slightly. Remove from heat and transfer to a glass jar, then refrigerate until cooled and firm enough to pipe.
  3. Prepare Cheesecake Filling: In the bowl of a stand mixer fitted with a whisk attachment, combine cream cheese, superfine sugar, salt, lemon juice, vanilla extract, and whipping cream. Beat at medium speed until the mixture is smooth, creamy, and well combined.
  4. Fill Piping Bags: Transfer the chilled mango purée and the cream cheese filling into separate piping bags for easy assembly.
  5. Prepare Easter Eggs: Using a sharp serrated knife, carefully saw off the tops of the candy-coated Easter eggs in a slow, controlled motion to avoid cracking.
  6. Assemble: Place the hollowed eggs in an egg carton or a stable container to keep them steady. Pipe the cream cheese filling into each egg shell until nearly full. Create a small dip in the center of the cheesecake filling with the back of a spoon, then fill the dip with the chilled mango purée.
  7. Chill and Serve: Refrigerate the filled Easter eggs until ready to serve. Enjoy this festive and indulgent dessert chilled for the best flavor and texture.

Notes

  • Ensure the mango purée is fully cooled and firm before piping to maintain the shape within the eggs.
  • Use a very sharp serrated knife for best control when cutting the candy shells.
  • These cheesecake eggs can be prepared a day ahead and stored in the refrigerator.
  • For an extra touch, garnish with finely grated lemon zest or edible gold dust before serving.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/mango-cheesecake-eggs-recipe/