Mini Chocolate Cheesecake Half Eggs
Equipment
- chocolate egg moulds (about 6cm each)
Ingredients
Chocolate shells
- 200 g dark chocolate
Cheesecake filling
- 180 g cream cheese
- 90 ml double cream
- 30 g icing sugar
- 1 small lemon zested and 1½ tsp juice
- 1 tsp vanilla
- 2 g gelatine ≈1 sheet
Biscuit base
- 65 g digestive biscuits
- 30 g melted butter
- Pinch salt
Instructions
Shells
- Coat moulds (2 thin layers)
- Chill and fully set
Filling
- Bloom gelatine
- Whip cream to soft peaks
- Beat cream cheese, sugar, zest, vanilla, lemon
- Melt gelatine → mix into a small portion → fold back in
- Fold in cream
- Texture: light mousse, just holding shape
Fill
- Pipe into shells. ~35–40g filling
- Leave 5 mm gap at top
- Chill 20–30 mins only (not fully set)
Biscuit base
- Mix crumbs + butter
- Add ~1 tbsp per half
- Press gently flat
- Aim: thin, compact layer (~4–5 mm)
Final chill
- 1½–2 hours until fully set
Notes
Finishing
Because they’re open halves, the top is your canvas: Option 1 – Clean & elegant
Few raspberries or sliced strawberries
Light dust of icing sugar
Tiny mint tip
Option 2 – Persian
Pistachio crumb
Drizzle of honey
Lemon zest strands
Option 3 – French
Small quenelle of crème fraîche on top
Citrus gel or curd dot
Chocolate shard Before serving:
Let them sit 5–10 minutes at room temp
This softens the filling slightly and brings the chocolate back to life—much better texture than straight from the fridge.
Because they’re open halves, the top is your canvas: Option 1 – Clean & elegant
Few raspberries or sliced strawberries
Light dust of icing sugar
Tiny mint tip
Option 2 – Persian
Pistachio crumb
Drizzle of honey
Lemon zest strands
Option 3 – French
Small quenelle of crème fraîche on top
Citrus gel or curd dot
Chocolate shard Before serving:
Let them sit 5–10 minutes at room temp
This softens the filling slightly and brings the chocolate back to life—much better texture than straight from the fridge.
Tried this recipe?Let us know how it was!