halfbakedharvest4.5
Cheesecake Eggs with Shortbread Soldiers.
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!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●oven
- ●baking dish
- ●food processor
📝 Preparation Steps
1
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.
2
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.
heavy cream1 cupcream cheese (softened)6 ounces
3
Shortbread
4
Preheat oven to 350 degrees F.
5
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.
6
Dip the shortbread into the eggs and eat!
Nutrition Facts
calories
390 kcal
fat Content
20 g
serving Size
1 serving
sugar Content
11 g
sodium Content
117 mg
protein Content
2 g
cholesterol Content
63 mg
carbohydrate Content
24 g
saturated Fat Content
12 g
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