This year, try putting a little spin on your Easter eggs this year. Do something a little unique and fun this time. We’ve found a few creative ways to express yourself and show off your artistic abilities, and enjoy a great treat at the same time. Have fun and Happy Easter!!!
Cheesecake-Filled Chocolate Easter Egg Cups
Compliments of Raspberri Cupcakes
Makes 6-8 regular sized Easter egg cheesecakes
Note: You may need to adjust the amount of cheesecake filling depending on the size of your eggs.
6-8 hollow chocolate Easter egg shells (see photo below)
150g (about 5oz) cream cheese, softened
30g (about 1/4 cup) icing sugar (confectioners’ sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
125ml (about 1/2 cup) thickened/heavy whipping cream
For the ‘yolk’:
1 passion fruit
1 tbsp apricot jam
1 tbsp (about 15g)
(Passion fruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste), alternatively you can substitute with any fruit curd you prefer.
Optional: you can include some cheesecake crust crumbs at the base of each egg if you really want to include some sort of crust into the dessert.
- Using a small serrated knife, carefully remove the tops of the chocolate eggs. (A couple of people have mentioned that heating the knife under warm water will make this easier and neater, thanks for the tip! But personally I like having the jagged edges.)
- Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (Don’t use an egg carton like me. I shouldn’t have used it but I was desperate at the time, I bought the egg cups the day after!).
- Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
- Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to overwhip and split).
- Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
- Carefully spoon or pipe the mixture into the prepared chocolate shells.
- Chill eggs for at least 30 minutes to allow it to set.
Easter Cookie Pops
Compliments of the Daily Crave
These are just too great not to share. Inspired by my 60-Second Cookie, it’s a similar concept – buttery crackers, creamy peanut butter, and smooth white chocolate. They are just as delicious as they are simple to make.
They are perfect to make with kids, you can use them as favors, create a centerpiece display, or just eat them all before anyone else has a chance to try them (oops). Luckily they can be made in a snap.
Buttery Crackers (like Ritz)
White Chocolate for Dipping
- Spread Peanut Butter between crackers and insert stick.
- Place the cookies in the freezer while you are melting the chocolate so that the peanut butter hardens and your stick doesn’t fall out while dipping.
- Once your chocolate is melted dip the cookies into the chocolate.
- Insert the lollipops into a styrofoam board for chocolate to set. Decorate as desired.
Easter Egg Cookie Boxes
Compliments of Glorious Treats
- A batch of cookies made with my Chocolate Rolled Cookie Recipe.
- A batch of Royal Icing.
- Two egg shaped cookie cutters, one about 1″ smaller than the other.
- Small candies to fill the “boxes”. I filled mine with pretty pastel Sixlets from Sweet Works.
- Prepare dough and cutout cookies with the larger of two egg shaped cookie cutters. Cut out and bake only large cookies. If you remove the center “cutout” before baking and bake just “outer rings” the “rings” will bake up larger than the large cookies that they need to be later matched to.
- When the cookies are baked, allow to cool a few minutes on the baking sheet, then for half of the cookies, use the smaller cookie cutter to cut out the center of cookies. The cookies are quite delicate when they are warm. I would suggest pressing the smaller cutter into the baked cookies, but leave the center cutout intact until the cookies fully cool.
- Carefully move the cookies to a cooling rack and allow the cookies to cool fully before removing the center cutout. If the outer “ring” breaks when removing the cutout, simply press back together and it can still be used. You can use a bit of royal icing to “glue” it together for use. I suppose there may be the question “what do you do with the inner cookie cutout?” Well, in our house with spread a bit of Nutella on them and they “disappeared” =)
- For each “cookie box” you will need two full cookies (large) and two cookie “rings” (large cookies that have had a the centers cut out).
- Prepare royal icing. For the design shown I only made white icing. Feel free to prepare any colors you like. If you are concerned about the icing showing between the cookie layers, feel free to prepare some dark brown icing (although I had very little problem with the icing showing). If desired, you could also use melted chocolate to “glue” the layers together.
- Assemble the boxes by piping a thin “ring” of icing onto one of the large, full cookies. Add one cookie ring, then another line of icing and the second cookie “ring”. This completes the base of the “box”.
- Decorate the box “lid” (one full, large cookie) as desired. I decorated the tops of the cookies with a gingham pattern, just as I did with these Gingham Cookies. Hop over to that post for a full tutorial on the gingham pattern. I used Wilton Color Mistfood coloring spray (available from most craft stores), but if you have an airbrush that would work just as well, or better. You can make a homemade stencil as I first did when I invented this technique, or now you can purchase stencils that are great to use again and again! This time around I used a stencil from The Cookie Countess (I used the “wide stripe”).
- Simply place the decorated lid on top of the “box” and you’re done! Feel free to add a ribbon around the stack of cookies to hold the lid in place, if desired. If you’re extra observant you may notice that in a few of the photos (in this post) the candies are piled above the edge of the cookie “box”. This is just for the photos. In order to have the lid sit flat on the box, make sure all of the treats inside are below the rim.
I think these special cookie boxes would make gorgeous place settings for Easter Dinner. Feel free to add names to the tops, or decorate them in countless different ways!