This post may contain affiliate links.
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 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!
Why You Will Love These Cadbury Mini Egg Cookie Bars:
- 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!
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.
How to make these Mini Egg Cheesecake Cookie Bars:
- Starting with the cookie layer, combine the melted butter, brown and white sugars. Whisk to fully incorporate.
- Add in the eggs and vanilla and whisk to combine.
- 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.
- Cookie dough mixture. It will be a bit thinner than your typical cookie dough due to the melted butter.
- Add in 1 cup of the crushed mini eggs and the chocolate chips and fold in to combine.
- Chill this mixture while you work on the cheesecake layer.
- 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)
Assembling the Cookie Bars:
- Grease a 9x13 inch pan well with butter. Press ⅔ of the cookie dough into the bottom of the pan evenly.
- Add the cheesecake mixture.
- Spread evenly across the cookie dough.
- 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.
- Sprinkle remaining ½ cup of mini eggs on top of the bars. (Who are we kidding, plus more mini eggs because YUM.)
- 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.
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.
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
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Mini Egg Cheesecake Cookie Bars
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!
Print
Pin
Rate
Servings: 24 servings
Calories: 263kcal
Ingredients
For the Cookie Layers:
- 1 c butter melted
- ¾ c light brown sugar
- ½ c sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ¼ c flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon 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 teaspoon 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 9x13 baking pan, press ⅔ 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
Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
Shop this post
Buy Now →
Buy Now →
Buy Now →
Buy Now →
ava says
tasty and looked very cute, my family enjoyed them and were easy to make
Lorie says
So happy to hear it!!
Kayla says
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!
Lorie says
Awwww so so happy to hear it Kayla. I’m blushing ❤️❤️❤️