A festive spring or Easter dessert, these Mini Egg Cookie Bars pair a Cadbury mini egg–studded cookie layer with a creamy cheesecake filling, finished with more cookie dough and extra candy on top. Colorful, indulgent, and just 15 minutes to prep.
Mini Eggs, cookies, and cheesecake—what’s not to love?
These Mini Egg Cheesecake Cookie Bars are a perfect springtime treat. Since Cadbury mini eggs often appear in stores early in the year, you can even enjoy them before the snow melts. Cookie bars are one of the best dessert formats: easy to make, easy to share, and easier to reheat for a quick treat.
Substitute M&Ms or another coated candy if mini eggs aren’t available; the recipe adapts well and retains its bright, festive appeal.
Why You Will Love These Cadbury Mini Egg Cookie Bars:
- A familiar favorite with a twist. It’s basically a chocolate chip cookie elevated into bars with a creamy cheesecake center and colorful candy—simple ingredients delivering a big wow.
- Kid-friendly prep. With melted butter in the dough, mixing is easy and kids can help crush the eggs or fold in the chips.
- Uses pantry staples. Apart from the mini eggs, most ingredients are commonly on hand. Swap in M&Ms or another candy if needed.
- Fantastic texture and flavor. The combination of chewy cookie, smooth cheesecake, and crunchy candy is a hit with both kids and adults.
Recipe Ingredients:
For the cookie layers:
- Use M&Ms if you can’t find mini eggs. If substituting, note M&Ms are smaller so you may want slightly less candy than the mini egg volume called for.
- Dark chocolate chips were used here. Milk or white chocolate chips also work well.
For the cheesecake layer:
- Full-fat cream cheese gives the best texture. Low-fat cream cheese likely works but has not been tested here.
How to make these Mini Egg Cheesecake Cookie Bars:
- Combine melted butter with brown and granulated sugars in a medium bowl and whisk until smooth.
- Add the eggs and vanilla, whisking to combine.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Stir the dry ingredients into the wet until fully incorporated. The dough will be a bit thinner than standard cookie dough because of the melted butter.
- Fold in 1 cup of crushed mini eggs and the chocolate chips. Chill the dough while you prepare the cheesecake layer.
- Beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg and vanilla and mix until fully combined.
Assembling the Cookie Bars:
- Grease a 9×13-inch pan with butter. Press about two-thirds of the cookie dough into the bottom of the pan in an even layer.
- Spread the cheesecake mixture evenly over the cookie base.
- Gently drop thin pieces of the remaining cookie dough over the cheesecake—covering entirely isn’t necessary.
- Sprinkle the remaining 1/2 cup crushed mini eggs on top (add extra if desired).
- Bake at 350°F for about 32–36 minutes, until the cheesecake is set and the cookie edges begin to brown. Start checking around 29–30 minutes as oven times vary. If the top browns too quickly while the center remains unset, loosely tent with foil.
Chef’s Tips:
- Measure flour correctly: stir to aerate, spoon into the measuring cup, and level with a knife. Scooping directly from the bag can pack too much flour and dry out the bars.
- Let melted butter cool slightly: it should be warm but not hot when mixed with the sugars and eggs.
- Chill before cutting: refrigerate the baked bars for about 2 hours so the cheesecake layer firms for cleaner slices.
- Bring to serving temperature: let bars sit at room temperature 15–20 minutes before serving so the cookie layer softens slightly.
Other Dessert Recipes:
- Birthday Cake Cookies
- Egg Free Chocolate Chip Cookie
- White Chocolate Raspberry Cheesecake Bars
- Dulce de Leche Cheesecake Brownies
- Lemon Sugar Cookies
- Cookies and Cream Cookies
- Cream Cheese Snowball Cookies
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Mini Egg Cheesecake Cookie Bars
A festive spring or Easter dessert featuring a Cadbury mini egg–filled cookie layer, a creamy cheesecake center, and a cookie topping. Colorful, delicious, and quick to prep.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 24 servings
Ingredients
For the Cookie Layers:
- 1 cup butter, melted (unsalted)
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups Cadbury mini eggs, crushed
- 1 cup chocolate chips
For the Cheesecake Layer:
- 1 (8 oz) block cream cheese, softened
- ⅓ cup sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. In a medium bowl, combine melted butter with brown and granulated sugars; whisk until smooth.
- Add eggs and vanilla and whisk to combine. In a separate bowl, whisk flour, salt, baking powder, and baking soda. Stir the dry mix into the wet ingredients until blended.
- Fold in 1 cup crushed mini eggs and chocolate chips. Chill the dough while you prepare the cheesecake layer.
- For the cheesecake layer, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla and beat until incorporated.
- Grease a 9×13 pan. Press two-thirds of the cookie dough into the bottom of the pan. Spread the cheesecake mixture over the cookie base. Drop small pieces of the remaining dough over the cheesecake and sprinkle the remaining crushed mini eggs on top.
- Bake 32–36 minutes, until the cheesecake is set and the cookie edges brown. Check around 28–30 minutes. If the top browns too fast while the center is undercooked, tent with foil.
- Cool, then chill for about 2 hours before cutting. Store refrigerated up to one week. Let sit at room temperature 15–20 minutes before serving.
Notes
- Measure flour properly: stir to aerate, spoon into the cup, and level with a knife to avoid dry bars.
- Butter temperature: melted but not hot gives best results.
- Chill before slicing: refrigerate about 2 hours so the cheesecake layer firms for clean cuts.
- Serve slightly warmed: let bars sit 15–20 minutes at room temperature to soften the cookie layer.
Nutrition
Calories: 263 kcal, Carbohydrates: 32 g, Protein: 4 g, Fat: 16 g.
Nutrition information is an approximation.
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Hand Mixer
Mixing Bowls
Glass 9×13 inch Baking Dish
Cadbury Mini Eggs