Cut the tops off the chocolate eggs with a sharp hot knife. Make sure the eggs are at room temperature otherwise they may shatter.
Add cream cheese to a mixing bowl. Mix with a mixer until softened and smooth-ish. Add thickened cream slowly and mix until a butter icing consistency.
Add a heaped tablespoon of the lemon butter to the cream cheese mixture. Mix well and taste to see if it tastes how you like the cheesecake to taste.
Place mixture into a piping bag and squeeze into the prepared eggs.
Add a small amount of lemon butter to act as the “yolk”