Go Back
+ servings
tropical cheesecake mousse filled easter eggs

Tropical Cheesecake Mousse Filled Easter Eggs

Take your chocolate easter eggs up a notch with these tropical cheesecake mousse filled easter eggs. They look like the real deal, but taste like a tropical holiday wrapped in a chocolate shell. You are sure to impress with these show stoppers!
Print Pin
Course: Dessert
Keyword: Barker's, cheesecake, chocolate, coconut, dessert, easter, easter eggs, mousse
Prep Time: 1 hour
Cool Time: 1 hour
Total Time: 2 hours
Servings: 18

Ingredients

  • 250 grams cream cheese softened
  • ¾ cup thickened cream
  • ¼ cup coconut cream cold is preferred, the cream will thicken when cold
  • ¼ cup icing sugar mixture sifted
  • 1 tsp vanilla bean paste
  • 18 Cadbury hunting eggs
  • ½ cup Barker's Tropical Compote or fruit curds/butters

Instructions

  • Whip the cream and cold coconut cream on high in a stand mixer until thickened and stiff peaks form. Careful not to over whip and split the cream.
  • In a separate bowl, whip the softened cream cheese and icing sugar until light and fluffy. Add the vanilla bean paste and mix to combine.
  • Stir through half of the whipped cream to the cream cheese mixture using soft folding motions, careful not to knock too much air out of the mixture. Fold through the remaining cream.
  • Using a sharp knife cut the tops of the hollow easter eggs off. You can cut the tops off like you would if you are making “dippy eggs” and have the eggs displayed sitting up in an empty egg carton. Or alternatively you can cut the eggs on the seam (where they have been stuck together by Cadbury) and display the eggs lying flat on a tray. 
    TIP: Cutting the eggs at room temperature is a lot easier rather than straight from the fridge so keep these out for ease of cutting. 
  • Using a palette knife (or the flat side of a butter knife if you don’t have one) scoop some of the cheesecake mousse into the easter egg shells and smooth off once filled to the top. Allow to set in the fridge for an hour or 2. 
  • Once the mousse has set, use the end of a teaspoon to scoop a round circle of mousse out of the shell. This is where you will pipe the “yolk”. I find the end of a teaspoon the perfect sized utensil for this job but you could use a butter knife also, or a small palette knife. 
  • Place some Barker’s Tropical Compote into a piping bag and pipe into the carved hole in your Easter Eggs. 
    Chill until ready to serve and enjoy!