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–+ servings

April Fools' Day Deviled Eggs (Mini Mango Cheesecakes)

The Starving Chef
Enjoy a playful twist on a classic with these mango passionfruit cheesecake eggs, perfect for an April Fools' surprise.
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Prep Time 1 hour
Chill Time 8 hours
Total Time 9 hours
Course Dessert
Cuisine Fancy Food
Servings 12 eggs

Equipment

Ingredients
  

For Panna Cotta Cheesecake "Egg Whites"

  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ cup sugar
  • 2 packets gelatin or 4 tablespoons
  • 1 teaspoon vanilla
  • 8 oz cream cheese room temperature

For Mango Passionfruit "Egg Yolk" Filling

  • 1 ½ cup heavy cream
  • 2 tablespoons passionfruit powder
  • ¼ cup water
  • ½ cup pineapple juice
  • 11 oz white chocolate chips
  • ¼ teaspoon yellow food coloring optional, to match "yolk" color
  • 1 ½ - 2 cups mango mousse recipe follows, can sub regular whipped cream
  • 6 tablespoons butter

For Mango Mousse

Toppings

  • green sprinkles
  • red crystal sprinkles
  • green crystal sprinkles
  • powder cinnamon

Instructions
 

For "Egg Whites"

  • Pour 1/2 cup cold milk into a small bowl. Sprinkle the gelatin over the milk and whisk gently. Allow to bloom while heating the other half cup of milk with the heavy cream and vanilla in a saucepan over medium heat.
  • Stir in the sugar into the saucepan. Bring the mixture to a simmer (do not let it boil), whisking until the sugar is completely dissolved. Remove from heat.
  • Let the cream mixture cool for a few minutes, then whisk in the bloomed gelatin until completely dissolved.
  • Cut the room temperature cream cheese into blocks and add it to the cream mixture, stirring constantly until completely melted. Cool to room temperature, ensuring it doesn't set. If it begins to set, gently reheat until liquid again and repeat cooling.
  • Place egg molds on a baking sheet. Pour the panna cotta mixture into the molds, leaving about a quarter-inch at the top. Chill in the fridge to set, at least 3 hours or overnight.

For Mango Mousse

  • Blend fresh mango until smooth. Pre-chill a large mixing bowl and the food processor blade for 30 minutes.
  • Add chilled heavy cream to the food processor with the chilled blade, blending until lightly thickened. Add powdered sugar and continue to whip until thick. Avoid overmixing.
  • Fold the mango puree into the whipped cream gently, cover with plastic, and chill for 3 hours or overnight.

For Pineapple Passionfruit Ganche

  • Rehydrate passionfruit powder with water, then stir in pineapple juice.
  • Heat heavy cream in a saucepan until steaming, then add white chocolate chips and remove from heat. Let sit for 5 minutes, then stir until smooth.
  • Stir the pineapple-passionfruit mixture into the white chocolate. Add yellow food coloring if using, and chill for at least 3 hours or overnight.
  • Once chilled, gently fold the mango mousse into the ganache and return to the fridge to set for another hour.

Assembling The "Eggs"

  • Gently remove the "egg whites" from the mold. Use a melon baller to scoop out the center of each egg in the spot where you would expect to see a hard boiled egg without the yolk. (Eat or discard the centers). Chill again to keep the eggs from getting too warm or they may fall apart while filling.
  • Scoop the ganache into a piping bag with a star tip. Pipe the ganache into each egg white cavity to look like deviled egg filling. Chill until ready to serve.
  • NOTE: Do not garnish prior to serving or the colors of the sprinkles may bleed!
    Garnish with green sprinkles to look like green onion and a dash of cinnamon and red crystal sprinkles to look like paprika.
    Serve to April Fools - ENJOY!
Keyword cheesecake, ganache, mango, mousse, panna cotta, passionfruit, pineapple
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