Cheesecake Eggs with Shortbread Soldiers Recipe

I am obsessed with these adorable cheesecake eggs with shortbread soldiers. I couldn't think of a cuter Easter Brunch dessert. I put Nutella and lemon curd in mine. Add shortbread for dipping and you have the easiest and most fun treat! 

Ingredient

– 12 eggshells with the top 1/4 of the shell removed – 1 cup heavy cream – 6 ounces cream cheese softened – 1/4 cup powdered sugar – zest of 1 lemon – 1/4 cup lemon curd or marmalade OR Nutella SHORTBREAD – 1 cup all-purpose flour – 1/2 cup cornstarch – 1/3 cup granulated sugar – 1/4 teaspoon salt – 1/2 cup unsalted butter

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1

Save your breakfast or baked goods eggshells and remove the filmy component. Wash them in hot water to eliminate bacteria and air-dry. 

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2

Mix heavy cream, cream cheese, and powdered sugar in a bowl. Whip the mixture for 2-3 minutes with an electric mixer until light and frothy. 

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3

Zest 1⁄2 a lemon. Put the mixture in a piping bag or ziplock bag with a cut corner. Pipe cheesecake into eggshells. Spoon lemon curd or marmalade or Nutella on as "yolk". Keep refrigerated. 

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4

SHORTBREAD Preheat oven to 350°F. Pulse sugar, salt, and flour in a food processor. 

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5

Mix in the butter until a dough ball forms. Press into 8x8 baking dish. Slice into rectangles, skewer each biscuit, and bake for 30 minutes. 

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6

Remove from oven and cut following pre-sliced lines. Cool the shortbread. Eat shortbread dipped in eggs! 

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also see

also see

White Scribbled Underline