Remember Brunch Sunday???
Well, I’m back for round two this week with these crazy fun and delicious cheesecake eggs! I can’t really say they’re completely breakfast food, but then hey, why not?!?! Cheesecake for breakfast sounds pretty good to me, so I’m going with it! This recipe comes from Aimee Twigger’s new book Love, Aimee x. When I received Aimee’s book a few week ago, I opened it up and was kind of blown away by these eggs. I mean, how cute and how perfect for Easter?!? I knew I had to recreate them and share them with you all. However, this is not the only incredible recipe in Aimee’s book, if you love sweet treats, I highly recommend getting a copy for yourself. It’s filled with baked goodies, homemade snacks and things like churros with dulce de leche and banana doughnuts. Yes oh yes!!
Can I just say something though??? Ok two things actually. One I can’t believe February will be over come Tuesday, and two, does anyone else find it completely annoying that Easter is happening in March this year??
Easter in March is no good for me (why can’t we just go off the Julian calendar like the Eastern Orthodox Christians do, then Easter would NEVER fall in March!). How am I supposed to tell you guys about St. Patrick’s Day and Easter when they’re only a week apart. UGH. Plus, I always think of Easter as a super springy holiday, and lets be honest, the weather is typically not super springy by the end of March. OK and I may be just a bit upset as well because I get my wisdom teeth pulled one week before Easter…I better recover FAST, because you know I need to eat that Malley’s chocolate Easter bunny my mom will be buying me. It’s a must!
Anyway, I am beyond excited about these cute little cheesecake eggs with shortbread soldiers. I honestly couldn’t think of anything cuter to make for an Easter Brunch dessert. I filled mine with a little Nutella and a little lemon curd. Just add some shortbread for dipping and you have the ultimate easy + fun treat!
Cheesecake Eggs with Shortbread Soldiers.
Servings: 12 Eggs
Calories Per Serving: 290 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 12 eggshells with the top 1/4 of the shell removed
- 1 cup heavy cream
- 6 ounces cream cheese softened
- 1/4 cup powdered sugar
- zest of 1 lemon
- 1/4 cup lemon curd or marmalade OR Nutella
- Save the eggshells from breakfast or any baked goods you have made and pull out the filmy part from your eggshells. Wash them in boiling water to kill any germs and then allow them to air dry.
- In a mixing bowl, combine the heavy cream, cream cheese and powdered sugar. Using an electric mixer, whip the mixture until light and fluffy, about 2-3 minutes. Add the zest of half a lemon. Spoon the mixture into a piping bag or ziplock bag with the corner snipped off. Pipe the cheesecake mixture into each eggshell. Spoon on some lemon curd or marmalade to make the "yolk" OR just use Nutella. 🙂 Keep stored in the fridge.
- Preheat oven to 350 degrees F.
- In a food processor add the sugar, salt and flour and pulse to combine. Add the butter and mix until it starts to come together into a dough ball. Press into small, 8x8 inch baking dish. Slice into rectangles and prick each biscuit with a skewer, then place in the oven for 30 minutes. Remove from the oven and cut along the lines that were sliced before baking. Let the shortbread cool.
- Dip the shortbread into the eggs and eat!
*Slightly adapted with permission from Aimee Twigger's [Love, Aimee x | http://www.amazon.co.uk/Love-Aimee-beautiful-friends-family/dp/1743365934].
Happy Sunday brunching friends! 🙂