What do you need to make a mini egg cheesecake?

To make a mini egg cheesecake, you’ll need softened cream cheese, sugar, eggs, vanilla extract, and of course, mini eggs. For the cookie bar version, basic baking staples like flour, baking soda, and butter are essential. The magic is in combining a creamy cheesecake center with the crunch of mini eggs for the perfect balance.

What do I need to make mini egg cookies?

Mini egg cookies require butter, sugars, eggs, flour, baking soda, and crushed mini eggs. Some recipes also add chocolate chips or vanilla to boost flavor. Cookie dough can also be transformed into bars for a fun twist. For a simpler cookie, focus on candy crunch and chewy centers.

What can I use instead of mini eggs?

If mini eggs aren’t available, chopped chocolate chunks, pastel M&Ms, or crushed chocolate-covered almonds work well. The key is maintaining that creamy, chocolatey crunch. You can also swap in themed candies for different holidays while keeping the bars rich and colorful.

What else can I make with mini eggs?

Mini eggs are great beyond cookies! Use them in dips, rocky road, or as cupcake and cake toppings. Layered treats like bars or creamy cheesecake dips also shine with mini eggs. They’re also beautiful sprinkled over trifles or melted into chocolate bark.

Mini Egg Cheesecake Cookie Bars

Description

These Mini Egg Cheesecake Cookie Bars combine a chewy cookie crust, creamy cheesecake layer, and crunchy Cadbury mini eggs. Perfect for Easter or any spring celebration.

Ingredients

For the Cookie Layers:

▢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

For the Cheesecake Layer:

▢8 oz cream cheese softened

▢⅓ cup sugar

▢1 large egg

▢1 tsp vanilla extract

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Instructions

1. Preheat the oven to 350°F. In a medium bowl, combine melted butter, brown and white sugars and whisk to incorporate.

2. 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.

3. Fold in 1 cup crushed mini eggs and chocolate chips. Chill cookie dough until cheesecake layer is ready.

4. To make the cheesecake layer, beat sugar and softened cream cheese until smooth. Add in egg and vanilla and beat to combine.

5. In a greased 9×13 baking pan, press 2/3 of the cookie dough mixture. Spread the cheesecake mixture evenly on top.

6. Set thin layers of the remaining cookie dough gently on top. Sprinkle remaining crushed mini eggs on top.

7. Bake for 32–36 minutes or until the cheesecake is set and top is lightly golden. Start checking at 28 minutes.

8. Cool fully, then chill for 2 hours before cutting and serving. Store in refrigerator for up to 1 week.

Notes

For best results, measure flour by scooping and leveling with a knife. Don’t pack it.

Let butter cool slightly before using to avoid greasy dough.

Chill bars at least 2 hours before cutting to help the cheesecake set.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: North American

Nutrition

Serving Size: 1 bar
Calories: 263
Sugar: 22g
Sodium: 213mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 1g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 53mg