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A festive spring or Easter dessert, these Mini Egg Cookie Bars include a Cadbury mini egg filled cookie layer with a cheesecake layer and then topped with more cookie. Colorful, delicious and only 15 minutes to prep!

Mini egg bars with chocolate chips and cheesecake swirl cut with mini eggs surrounding.
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Mini eggs, and cookies and cheesecake, OH MY!

These Mini Egg Cheesecake Cookie Bars are the dessert of spring. And quite honestly, since mini eggs drop around Valentine’s Day in stores, they can be enjoyed while you are buried in snow.

Cookie bars and skillet cookies are the best–simple to bake and even better to eat!

  • They are a classic chocolate chip cookie taken up a level. What is better than a chocolate chip cookie? Technically, not a whole lot. But make them into easy bars and add a layer of cheesecake swirl and some Easter eggs and you just took your cookie to the extremed.
  • The kids can easily help whip these up–prep is simple. Since the recipe calls for melted butter, the cookie layer is easy as stirring everything together. You already know the kiddos will love crushing the eggs up for these Easter cookie bars.
  • It uses pantry and kitchen staples. Aside from the mini eggs, everything required for these mini egg cookie bars is in my kitchen about 100% of the time. Even if it’s not mini egg season, M&Ms or another fun candy can be added!
  • The flavor and texture is out of this world! I took these to my old work to have them test them out. Two of said taste testers took them home and did not share any. And one of their dessert loving hubbies said these were the best thing he has ever eaten. Enough said!

Recipe Ingredients:

For the Easter egg cookie bar layer:

  • If you can’t get a hold of mini eggs, M&Ms will work great. I measured the mini eggs before crushing them up so if opting for M&Ms, you may want to lessen the amount slightly since they are smaller. Up to you!
  • I opted for dark chocolate chips. Milk or even white chocolate chips will be amazing as well!
Flour, eggs, chocolate chips and other ingredients labeled on counter.

For the cheesecake layer:

  • I have not tested these Mini Egg Cookie Bars with a low fat cream cheese but I imagine that should work fine if that is what you have around.
Cream cheese, egg, vanilla and sugar labeled on counter.
  1. Starting with the cookie layer, combine the melted butter, brown and white sugars. Whisk to fully incorporate.
  2. Add in the eggs and vanilla and whisk to combine.
  3. In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Add the mixture into the wet ingredients and stir to fully combine.
  4. Cookie dough mixture. It will be a bit thinner than your typical cookie dough due to the melted butter.
  5. Add in 1 cup of the crushed mini eggs and the chocolate chips and fold in to combine.
  6. Chill this mixture while you work on the cheesecake layer.
Mixing bowl photos with brown sugar, butter, eggs and other ingredients mixed in.
  • For the cheesecake layer, start by beating the cream cheese and sugar together with a hand mixer until smooth and creamy. (step 1)
  • Add in the egg and vanilla and beat until fully combined. (steps 2-3)
Cream cheese whipped in
  1. Grease a 9×13 inch pan well with butter. Press 2/3 of the cookie dough into the bottom of the pan evenly.
  2. Add the cheesecake mixture.
  3. Spread evenly across the cookie dough.
  4. Gently place thin layers of the remaining cookie dough on top, spreading across the entire cheesecake layer. It does not need to be fully covered though.
  5. Sprinkle remaining 1/2 cup of mini eggs on top of the bars. (Who are we kidding, plus more mini eggs because YUM.)
  6. Bake for about 32-36 minutes or until cheesecake layer is set and cookie layer starts to brown. Start checking at about minute 29 or 30 to play it safe as all ovens vary.
Mini egg cookie bar dough and cheesecake layer in baking pan.
Cookie dough layer on top of cheesecake layer in baking pan and then fully baked.

Chef’s Tips:

  • For best results, measure your flour by stirring it first to aerate, and then scooping it into the measuring cup and leveling with a knife. Scooping your measuring cup into the flour can make for quite a bit extra flour and that makes for dry cookie bars.
  • Make sure your butter is melted, but not hot. Allow it to sit out for a bit after melting if it seems to be very hot.
  • Chill these Mini Egg Cheesecake Cookie Bars for about 2 hours at least before serving. This will allow the cheesecake layer to firm up for easier cutting. This will help the cookie to firm up too if it seems a bit under baked.
  • Allow the bars to sit out for about 15-20 minutes before serving to allow the cookie layer to soften up slightly.
Mini egg cheesecake cookie bars sliced on counter.

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5 from 6 votes

Mini Egg Cheesecake Cookie Bars

By: Lorie Yarro
A festive spring or Easter dessert, these Mini Egg Cheesecake Cookie Bars include a Cadbury mini egg filled cookie layer with a cheesecake layer and then topped with more cookie. Colorful, delicious and only 15 minutes to prep!
Easter mini egg bars arranged on counter with other mini eggs.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 24 servings

Ingredients 

For the Cookie Layers:

  • 1 c butter melted
  • ¾ c light brown sugar
  • ½ c sugar
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 2 ¼ c flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ c Cadbury mini eggs
  • 1 c choc chips

For the Cheesecake Layer:

  • 1 8 oz. block of cream cheese , softened
  • ⅓ c sugar
  • 1 large egg
  • 1 tsp vanilla extract
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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.

Notes

  • For best results, measure your flour by stirring it first to aerate, and then scooping it into the measuring cup and leveling with a knife. Scooping your measuring cup into the flour can make for quite a bit extra flour and that makes for dry cookie bars.
  • Make sure your butter is melted, but not hot. Allow it to sit out for a bit after melting if it seems to be very hot.
  • Chill these Mini Egg Cheesecake Cookie Bars for about 2 hours at least before serving. This will allow the cheesecake layer to firm up for easier cutting.
  • Allow the bars to sit out for about 15-20 minutes before serving to allow the cookie layer to soften up slightly.

Nutrition

Calories: 263kcal, Carbohydrates: 32g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 213mg, Potassium: 54mg, Fiber: 1g, Sugar: 22g, Vitamin A: 431IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




4 Comments

  1. ava says:

    5 stars
    tasty and looked very cute, my family enjoyed them and were easy to make

    Reply
    1. Lorie says:

      So happy to hear it!!

      Reply
  2. Kayla says:

    5 stars
    absolutely amazing! Lori isn’t lying with the deliciousness of these cookie bars and they’re SUPER easy to make! I will definitely be saving this recipe for holidays to come & swapping cadbury eggs for other season candies!

    Reply
    1. Lorie says:

      Awwww so so happy to hear it Kayla. I’m blushing ❤️❤️❤️

      Reply