Sugar-Free Cheesecake-Filled Chocolate Easter Eggs (Low-Carb + Protein-Packed) (Edit recipe)

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These indulgent chocolate Easter eggs are a low-carb dessert with a festive twist! Crafted from smooth, sugar-free chocolate chips melted with a touch of coconut oil, the large chocolate shells have the perfect snap and shine. Each egg is generously filled with a no-bake velvety Protein Butter Cream Cheesecake—a blend of cream cheese, softened butter, vanilla whey protein, and powdered sweetener, whipped until fluffy and rich. A cross between silky cheesecake and frosting-like buttercream.To add bit of texture and crunch, a layer of sugar-free cookie crumbs lines the bottom.

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PREP TIME

30 minutes

COOK TIME

45 minutes

INGREDIENTS

12

Serves: 3

Ingredients

Chocolate Easter Egg Shells

8 oz Sugar-Free Dark Chocolate Chips
2 tsp Coconut Oil

Buttercream Cheesecake Filling

8 oz Cream Cheese, Full Fat
3 Tbsp Butter, Unsalted
0.33 cup Powdered Monkfruit Sweetener - Lakanto
15 grams Vanilla Whey Protein Powder, about 1 scoop
0.5 tsp Pure Madagascar Vanilla Extract - Vanilla Bean Kings
1 pinch Salt
4 Tbsp Plain Greek Yogurt, or sour cream
3 Tbsp Biscoff Classic Cookies - Lotus Biscoff, I use ChocZero Speculoos as sugar-free option

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt the Chocolate: In a microwave-safe bowl or double boiler, melt 1 cup of sugar-free chocolate chips with 1 tablespoon of coconut oil. Stir until smooth and fully combined. If using the microwave, heat in 20-30 second bursts, stirring between each round to prevent overheating.
Fill the Molds: Spoon about 1–2 tablespoons of the melted chocolate into each half of your large silicone Easter egg molds.
Coat the Mold: Use the back of a spoon or a pastry brush to spread the chocolate evenly over the inside of the mold, making sure to coat all the edges. Tip: Tilt and rotate the mold to help the chocolate flow into every curve.
Chill and Repeat: Place the coated molds in the freezer for 5–10 minutes until the chocolate is set. Then, add a second layer of melted chocolate to reinforce the shell and prevent cracking. Freeze again until completely firm.
Whip Cream Cheese: In a mixing bowl, beat softened cream cheese and butter together until light, fluffy, and fully combined.
Add the Good Stuff: Mix in your powdered sweetener, a spoonful of Greek yogurt for tang and texture, vanilla whey protein, a splash of vanilla extract, and a pinch of salt. Continue beating until the mixture is smooth and creamy.
Chill the Filling: Cover and refrigerate for 15–30 minutes to let it firm up slightly, making it easier to pipe or spoon into your chocolate egg shells.
Release the Shells: Once fully set, gently peel the silicone mold away from the chocolate halves. They should pop out easily with a firm but careful touch.
Fill the Eggs: Once chilled, pipe or spoon the cheesecake filling into three prepared chocolate shells. Add a layer of sugar-free cookie crumbs before or after filling for a delightful crunch. The remaining 3 shells can be used as covers for the filled the eggs.
Add Festive Flair: Top with fun, sugar-free touches like colored coconut flakes, extra cookie crumbs, or sugar-free jelly beans for a festive, Easter-ready finish!

Notes

The chocolate recipe makes 6 larage Easter egg shells using a large Easter egg mold. The cheesecake filling will fill 3 of the large Easter eggs, use the remaining 3 shells as covers for the filled chocolate eggs.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	772
Fat:	65 g
Carbohydrates:	64 g
Protein:	20 g
Cholesterol:	35 g
Sodium:	222 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.