Imagine the perfect spring dessert that combines three irresistible treats: cookies, cheesecake, and those iconic pastel Mini Eggs that everyone loves. These Mini Egg Cheesecake Cookie Bars are exactly that—a delightful layered dessert that brings together buttery cookie dough, creamy cheesecake filling, and the satisfying crunch of candy-coated chocolate eggs.
Perfect for Easter gatherings or any springtime celebration, these bars strike the ideal balance between homey comfort and special occasion indulgence. The colorful speckled eggs create a festive appearance that’s as appealing to the eye as the bars are to the taste buds.
Why You’ll Love This
- No special equipment needed—just a mixing bowl, a pan, and a spatula
- Make-ahead friendly—these bars actually taste better after chilling overnight
- Perfect balance of textures with the crunchy Mini Eggs, creamy cheesecake, and soft cookie base
- Easily customizable with different cookie bases or seasonal candies
- Impressive presentation that looks like you spent hours, when it’s actually quite simple
Ingredients
- 1 cup butter, melted
- ¾ cup light brown sugar
- ½ cup sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 2 ¼ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups Cadbury mini eggs
- 1 cup chocolate chips
- 1 (8 oz.) block of cream cheese, softened
- ⅓ cup sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine melted butter, brown and white sugars and whisk to incorporate. Add eggs and vanilla and whisk to combine.
- In a separate bowl, whisk together flour, salt, baking powder and baking soda. Pour the flour mixture into the wet ingredients and stir to combine.
- Fold in 1 cup crushed mini eggs and chocolate chips. Chill cookie dough until cheesecake layer is ready.
- To make the cheesecake layer, beat with a hand or standing mixer the sugar and softened cream cheese until smooth and creamy. Add in egg and vanilla and beat to fully combine.
- In a greased 9×13 baking pan, press 2/3 of the cookie dough mixture. Spread the cheesecake mixture evenly on top. Set thin layers of the remaining cookie dough gently on top of the cream cheese layer. Sprinkle remaining crushed mini eggs on top.
- Bake for about 32-36 minutes or until cheesecake layer is set and cookie begins to brown. Start checking between minute 28-30 as all ovens vary. You can stick a toothpick in the center to make sure the middle isn’t completely raw.
- Allow to cool and then chill for about 2 hours before cutting and serving. Store in the refrigerator for up to one week. Allow the cookie bars to sit out for about 15-20 minutes before serving.
Tips & Variations
- For a homemade touch, substitute the refrigerated dough with your favorite chocolate chip cookie recipe
- Try different cookie bases like sugar cookie dough or chocolate sandwich cookie crumbs
- Swap Mini Eggs for other seasonal candies like chocolate hearts for Valentine’s Day or red and green M&Ms for Christmas
- For cleaner cuts, dip your knife in hot water and wipe clean between slices
- Add a teaspoon of lemon zest to the cheesecake mixture for a bright, citrusy note
- If the bars start browning too quickly, tent with aluminum foil for the last 10 minutes of baking
Serving Suggestions
These indulgent bars are perfect on their own, but you can elevate them with a drizzle of chocolate sauce or caramel for an extra-special dessert. For a beautiful presentation, serve each bar with a small scoop of vanilla ice cream and a few extra Mini Eggs on the side.
They’re substantial enough to be served as a dessert course after a spring brunch, or cut them into smaller pieces for a dessert platter alongside fresh berries and whipped cream.
Notes
- Store bars in an airtight container in the refrigerator for up to 5 days
- These bars can be frozen for up to 3 months—just thaw overnight in the refrigerator
- The cheesecake is done when the edges are set but the center still has a slight wobble
- Allow the bars to cool completely before cutting to avoid a messy slice
FAQs
Can I use regular chocolate chips instead of Mini Eggs?
Yes! While you’ll lose the festive pastel colors, chocolate chips work perfectly in this recipe. Use about 1 cup in the filling and sprinkle some on top.
Why did my cheesecake crack?
Cheesecakes typically crack from overbaking or rapid temperature changes. Next time, try baking for a shorter time or cooling the bars in the oven with the door slightly open.
Can I make these gluten-free?
Absolutely! Use gluten-free cookie dough for the base and substitute the all-purpose flour with a gluten-free blend. Just verify your Mini Eggs are gluten-free as well.
How do I know when the bars are completely set?
After baking, the edges should be set but the center will still have a slight jiggle. The bars will continue to set as they cool and after chilling in the refrigerator for at least 3 hours.
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