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.

Strawberry Banana Frozen Yogurt Cups (High-Protein Treat!)

If you’re looking for a healthy snack that’s as refreshing as it is nourishing, you’re going to love these Strawberry Banana Frozen Yogurt Cups. Packed with protein and naturally sweet fruit, they’re the perfect grab-and-go treat for warmer days, post-workout fuel, or an afternoon pick-me-up.

Made with thick, creamy Icelandic yogurt and boosted with vanilla whey protein, each cup offers a satisfying combo of textures: a crunchy granola base, creamy yogurt, soft banana, and juicy strawberry topping. And the best part? They’re freezer-friendly, so you can prep a batch and enjoy them all week long. Let’s make them!

🍓 Strawberry Banana Frozen Yogurt Cups 🍓

Makes 6 cups Prep Time: 10 minutes Freeze Time: 30+ minutes

🛒 Ingredients:

• 1 1/4 cups plain Icelandic yogurt (such as Siggi’s or your favorite brand)

• 2 scoops vanilla whey protein powder

• 1/2 cup chocolate granola (choose a lower-sugar or protein-rich variety if desired)

• 1/2 ripe banana, sliced into 6 thick rounds

• 3 fresh strawberries, sliced (to make 6 half-moon slices)
  

🥣 Instructions:

1. Mix the Base:In a bowl, whisk together the Icelandic yogurt and vanilla whey protein powder until smooth and creamy. This mixture should be thick and spoonable.

2. Assemble the Layers:Using a 6-cup silicone muffin tray or similar mold, start with a layer of chocolate granola in each cup (about 2 tablespoons per cup). Press down gently to form a crust-like base.

3. Add the Yogurt and Fruit:

   • Spoon about 1 tablespoon of the yogurt mixture on top of the granola.

   • Add a thick banana slice over the yogurt.

   • Spoon another tablespoon of the yogurt mixture on top, smoothing it out.

   • Finish with a sliced strawberry on top of each cup.

4. Freeze:Place the tray in the freezer for at least 30 minutes, or until set. For a firmer texture, freeze for an hour or longer.

5. Serve & Enjoy:Once frozen to your liking, pop the cups out of the silicone mold and enjoy! If they’re too firm, let them sit at room temp for 3–5 minutes to soften slightly.
   

💡 Tips & Swaps:

• Want more texture? Add a sprinkle of mini chocolate chips or chopped nuts between the yogurt layers.

• Try swapping strawberries with blueberries or raspberries for a twist.

• Use plant-based protein and granola for a dairy-free or vegan version.
  

These little frozen delights are a win-win—protein-packed, fruit-filled, and perfectly portioned. They're great for kids, grown-ups, and anyone looking for a wholesome snack that feels a little like dessert.

Let me know if you make these! 💬Tag me on Instagram @DebsNourishedKitchen—I’d love to see your creations!

Roast Turkey Breast – Not Just for the Holidays!

When most people think of roasting a turkey, they picture a holiday feast. But why wait for Thanksgiving to enjoy a juicy, flavorful turkey breast? Roasting a turkey breast at the beginning of the week is one of my favorite meal-prep hacks. It makes for a hearty Sunday dinner and provides delicious leftovers that can be sliced up for easy meals throughout the week—think sandwiches, wraps, salads, and even quick protein-packed snacks.

The best part? It’s incredibly simple to make and results in the juiciest turkey, thanks to a few key tricks. I like to add celery, carrots, and onions to the pan (and even inside the turkey cavity) to infuse moisture and flavor. Brushing the turkey with melted butter and seasoning it simply with coarse sea salt and fresh cracked black pepper ensures a beautifully golden, flavorful crust.

If you’ve never roasted a turkey breast outside of the holidays, now is the perfect time to start. Here’s my go-to method.

Juicy Roast Turkey Breast

Juicy Roast Turkey Breast Recipe

Ingredients:

• 1 large turkey breast (5 to 7 lbs)

• 3 Tablespoons butter, melted

• 1 onion, sliced

• 4 celery stalks, cut in half

• 4 large carrots, sliced into large pieces

• 2 teaspoons coarse sea salt

• 1 to 2 teaspoons fresh cracked black pepper

Directions:

1. Preheat the oven to 400°F.

2. Prepare the turkey: Pat the turkey breast dry inside and out with paper towels.

3. Layer the vegetables: Arrange the sliced onions, celery, and carrots in the bottom of a roasting pan.

4. Season the turkey: Place the turkey breast on top of the vegetables. Brush liberally with melted butter and sprinkle with salt and cracked black pepper. (For extra flavor and moisture, tuck some vegetables inside the turkey cavity.)

5. Begin roasting: Roast the turkey and vegetables uncovered for 20 minutes at 400°F.

6. Reduce heat & continue cooking: After 20 minutes, lower the oven temperature to 325°F and continue to roast until the skin is golden brown, and the juices run clear—about 1 ½ hours for a 6 lb turkey breast.

7. Rest the turkey: Remove the turkey from the oven and loosely tent it with foil. Let it rest for at least 20 minutes before carving.

8. Serve & enjoy: Slice and serve the turkey with the roasted vegetables and pan drippings—or use the drippings to make a rich, flavorful gravy.

Serving & Leftover Ideas

Once you have your beautifully roasted turkey breast, the possibilities for leftovers are endless! Here are some of my favorite ways to enjoy it throughout the week: ✔️ Classic Turkey Sandwiches – Pile slices onto low-carb bread with crisp lettuce, tomato, and a smear of mayo. ✔️ Turkey Wraps – Roll it up in a low-carb tortilla with avocado and cheese. ✔️ Salads – Toss diced turkey into a fresh green salad for an easy protein boost. ✔️ Turkey & Veggie Scramble – Sauté with eggs and veggies for a hearty breakfast. ✔️ Turkey Soup – Simmer with broth and extra veggies for a comforting bowl of goodness.

Roasting a turkey breast doesn’t have to be a once-a-year event. With this simple method, you can enjoy a flavorful, protein-rich meal that makes your weeknight cooking so much easier. If you give this recipe a try, let me know in the comments how you used your leftovers!