Cheesecake-Filled Chocolate Easter Eggs (Low-Carb, Sugar-Free, Protein-Packed)

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. Why You'll Love These Eggs

• 🐣 Sugar-Free & Low-Carb: Made with sugar-free chocolate chips and sweetened naturally.

• 💪 Protein Boosted: Thanks to vanilla whey protein in the filling, these are more than just dessert—they’re fuel.

• 🍫 No Bake: Just melt, mix, chill, and assemble!

• 🎨 Festive & Fun: Decorate them with your favorite sugar-free toppings, from colored coconut to cookie crumbs.
  

These eggs are totally customizable, surprisingly easy to make, and a great no-bake dessert option. Whether you're prepping for a spring party, making gifts for friends, or treating yourself, this recipe is a must-try!

Cheesecake-Filled Chocolate Easter Eggs

Cheesecake-Filled Chocolate Easter Eggs (Low-Carb, Sugar-Free, Protein-Packed)

Ingredients

For the Chocolate Shells:

• 1 cup sugar-free chocolate chips

• 1 tablespoon coconut oil

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• 4 tablespoons unsalted butter, softened

• 1/4 to 1/3 cup powdered sweetener (to taste)

• 2 tablespoons Greek yogurt

• 2 scoops creamy vanilla whey protein

• 1 teaspoon vanilla extract

• Pinch of salt

Optional Add-Ins & Toppings:

• Sugar-free cookie crumbs made from Choczero Speculoos Cookies

• Colored unsweetened coconut flakes

• Sugar-free jelly beans or candy

• Extra chocolate drizzle
  

How to Make Chocolate Easter Eggs

Step 1: Melt the Chocolate

In a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together. Stir until smooth and glossy. If using the microwave, heat in 20–30 second bursts, stirring each time to prevent scorching.

Step 2: Coat the Molds

Spoon about 1–2 tablespoons of the melted chocolate into each half of your silicone Easter egg mold. Use the back of a spoon or a pastry brush to spread it evenly, covering all the sides. Freeze for 5–10 minutes until set.

Step 3: Add a Second Coat

Repeat the process with a second layer of chocolate to make sure the shells are sturdy. Freeze again until fully set and firm.

Make the Filling

Step 4: Whip the Filling

In a mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy. Add the sweetener, Greek yogurt, protein powder, vanilla, and salt. Mix until creamy and well-blended.

Step 5: Chill

Refrigerate the filling for 15–30 minutes so it firms up and is easier to pipe or spoon.

Assemble the Eggs

Step 6: Fill and Decorate

Pop the hardened chocolate shells out of the mold. Spoon or pipe the cheesecake filling into each half. You can also sprinkle sugar-free cookie crumbs at the base for extra texture.

Top with colored coconut, sugar-free jelly beans, or a drizzle of chocolate if desired. Serve as open-faced eggs or gently press two halves together for a complete filled egg.

Tips & Variations

• Don’t skip the second layer of chocolate—it helps prevent cracks when unmolding.

• Use different flavored protein powders (like chocolate or coconut) for fun variations.

• For colored coconut, just mix unsweetened coconut flakes with a drop of food coloring and a splash of water or vodka. Let dry before using.

• Want a fruity surprise? Add a dollop of sugar-free berry preserves before adding the cheesecake filling.

Storage

Keep these eggs chilled in the fridge for up to 5 days, or freeze them for longer storage. Just let them sit at room temp for a few minutes before serving for the creamiest texture.