Cheesecake Chocolate Eggs - a2 Milk™

Cheesecake Chocolate Eggs

This creation doesn’t just look fantastic, it’s also a taste sensation! The eggs are filled with homemade a2 Milk™ ricotta and flavoured with passion fruit, vanilla and orange. Using a sharp knife, cut a hollow dark chocolate Easter egg in half, then load each half with the a2 Milk™ ricotta and top with a passion fruit pulp. The creamy ricotta and tangy passionfruit are truly an astonishing flavour combination. How will you eat yours?

Servings: 10 Easter eggs


  • 1/2 tsp pure vanilla extract
  • 2 tbsp a2 Milk™ Semi – Skimmed
  • 2 passionfruits, seeds removed
  • 50g dark chocolate, melted


  • In a large bowl or mixer, fold in ricotta cheese, sugar, orange zest, vanilla and a2 Milk™.
  • Mix until creamy and well combined. Refrigerate until ready to use.
  • With a sharp knife, gently cut vertically the chocolate eggs in two. Be careful not to break them!
  • Fill both halves with the cheesecake filling and pour a little passion fruit pulp.
  • Brush the edges of both the egg halves with melted chocolate and glue them together.
  • Freeze for 5 mins to set and serve.
  • Refrigerate in an airtight container for up to 3 days.


Recipe Source:

By Andrea Soranidis
Recipe courtesy of  The Petite Cook

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