Easter Egg Cheesecake Bars
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These Easter Egg Cheesecake Bars have a vanilla wafer crust, a delicious vanilla marshmallow fluff cheesecake filling with chopped mini Cadbury eggs. These are the perfect Cheesecake Bars to serve for dessert on Easter!
Who doesn't love a vanilla wafer crust that is then filled with a creamy vanilla marshmallow flavored cheesecake that is then filled with mini candy eggs? No water bath needed!
How about just the mini egg candies? They are so perfect for Easter. These Malted Milk Cookies are decorated with mini eggs and you can't forget these cute mini egg brownies.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- vanilla wafers - You can use any brand of vanilla wafers that you like. They'll need to be crushed up into fine crumbs.
- butter - This binds the crumbs together for the crust of the cheese. I used salted butter, but unsalted works great too.
- cream cheese - Your cream cheese should be the brick style and also at room temperature.
- granulated sugar - also known as white sugar.
- vanilla extract - use your favorite store-bought or homemade vanilla extract.
- eggs - Always use large eggs for my recipes unless otherwise specified in the recipe.
- marshmallow fluff - also known as marshmallow creme. You can use homemade marshmallow fluff if you would like.
- Cadbury mini eggs - any egg shaped candy with a milk chocolate center and a candy coating will work for this recipe.
Substitutions and Variations
- You can make this cake into a 8 inch 2 layered cake instead of a 9x13 sheet cake.
- Skip the candy and add in chocolate chip cookies.
- If you want use a classic graham cracker crust or even Oreo cookie crust instead of vanilla wafer cookies.
- Add festive Easter sprinkles on top to add more color.
NOTE: This recipe has not been tested with other substitutions or variations
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How to Make Easter Egg Cheesecake Bars
To start make your crust. You are going to add your crumbled wafer crumbs in a bowl and mix with butter. Stir to mix and then place your crumbs in the 9x9 pan.
Press firmly to set your crust in the pan. Then bake for 10 minutes, and allow the cheesecake crust to cool.
Image 1 - Then to make the cheesecake you will add cream cheese in a large bowl and beat on medium speed. Once it is creamed add in the sugar and the vanilla.
Image 2 - Then scrape down the sides and add eggs one at a time.
Image 3 - Then add in the marshmallow fluff and mix until well combined.
Image 4 - Fold in the chopped mini eggs and pour into crust. Then spread out evenly.
Bake for 20 minutes, and then open the oven door and reduce the heat as directed. Cook an additional 30 minutes.
Once finished, let the cheesecake set for 10 minutes, and then let cool and then refrigerate overnight.
Slice and then serve up these bars the next day.
How to Store and Freeze
You will want to store your cheesecake bars in an airtight container in the fridge for up to 5 days. Make sure that you eat the bars in the first few days, as the days go on the cheesecake can dry out a bit.
To freeze these easter egg cheesecake bars, you'll need to bake them and let them cool completely. I recommend putting them in the fridge overnight to set up.
Once the bars are set up, place them in a freezer bag with parchment paper separating each bar if they're already cut up. You can also wrap each bar or the whole bar in two layers of plastic wrap, one layer of heavy-duty aluminum foil, and pop in the freezer. They will last up to 3 months.
Thaw them overnight in the fridge. I would recommend removing the plastic wrap and aluminum foil and place them in a single layer in a storage container before placing them in the fridge to thaw.
Tips and Tricks
- Make sure you work with softened cream cheese. Otherwise you will not get the creamy texture you want.
- Ensure you are scraping down the sides, as it will have the batter stick and you want to ensure you mix to get a consistent texture.
Recipe FAQs
These cheesecake bars will be slightly jiggly in the center but the rest of the cheesecake will be fully set. You can also use a thermometer and make sure the internal temperature reads 180-190 degrees F.
I recommend making these cheesecake bars the night before you plan to eat them. It will ensure the cheesecake bars fully set up before you have to slice them up.
Make sure your bars are fully set up. Then take a sharp knife and run it under hot water. Wipe it on a towel and then make a slice of the bars. Repeat heating the knife and wiping on towel for each slice. This will help prevent the cheesecake from clumping and tearing.
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Easter Egg Cheesecake Bars
Ingredients
Crust
- 2 cups vanilla wafer crumbs
- ½ cup butter melted
Cheesecake Filling
- 16 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup marshmallow fluff
- 9 ounce bag Cadbury mini eggs roughly chopped
- whipped cream for topping
- ¼ cup whole Cadbury mini eggs for topping
Instructions
Crust
- Preheat oven to 350 degrees F. Grease a 9x9 inch square pan with nonstick baking spray. Line the bottom of the pan with parchment paper, making sure there’s some overhang on the sides to help lift the cheesecake bars out of the pan.
- In a medium bowl, add the vanilla wafer crumbs and melter butter. Stir until the butter coats all of the crumbs.
- Pour into the prepared 9x9 pan. Firmly and evenly press the crust down into the bottom of the pan.
- Place in the preheated oven and bake for 10 minutes. Allow to cool while working on the cheesecake batter.
Cheesecake
- In a large bowl, add in the cream cheese. Beat with a hand mixer on medium speed until creamed.
- Add the sugar and vanilla extract. Beat until incorporated. Scrape down the sides of the bowl.
- Add in the eggs one at a time and beat just until incorporated. Scrape down the bowl before adding the next egg.
- Add the marshmallow fluff and beat just until well blended.
- Fold in the chopped mini eggs until evenly distributed.
- Pour the cheesecake batter over the crust. Using a spatula, spread out evenly to the edges.
- Place in the preheated oven and Bake for 20 minutes. Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees F and bake for an additional 30 minutes.
- Once finished baking, turn the oven off and leave the cheesecake bars inside for 10 minutes with the door closed.
- Remove and allow the cheesecake bars to come to room temperature.
- Once cooled completely, cover and place in the refrigerator for at least 4 hours but preferably overnight.
- Cut into 12 squares and serve.
- Store in an airtight container in the refrigerator.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
