Using a warm serrated knife, carefully slice the tops off the medium hollow Easter eggs to create a clean edge. Place the chocolate eggs in the refrigerator to chill.

In a mixing bowl, beat the softened cream cheese, icing sugar, lemon juice, and vanilla bean paste with an electric mixer on medium speed for about 3–4 minutes until smooth and fluffy.

In a separate bowl, whip the thickened cream until it forms stiff peaks, about 2–3 minutes. Gently fold the whipped cream into the cream cheese mixture.

Spoon or pipe the cheesecake filling into the prepared chocolate shells, leaving a little space at the top. Refrigerate for at least 30 minutes to set.

Prepare the yolk mixture by straining the passionfruit pulp into a saucepan. Add the apricot jam and unsalted butter, heating over medium-low until smooth, about 4–5 minutes. Cool and refrigerate.

Once the cheesecake filling has set, scoop a small hole into each egg and fill with the cooled passionfruit mixture. Chill again for at least 30 minutes before serving.