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–+ servings

Mini Chocolate Cheesecake Half Eggs

Print Recipe
Course Dessert
Servings 8 servings

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.
Tried this recipe?Let us know how it was!