Easter Egg Cheesecake Bars

Close-up of a hand holding a slice of Mini Egg Cheesecake with a cookie crust, topped with whipped cream and colorful candies.

5 from 1 vote

These Easter Egg Cheesecake Bars have a vanilla wafer crust, a delicious vanilla marshmallow fluff cheesecake filling with chopped mini Cadbury eggs..

Prep Time25

Cook Time1

Chill Time8

Total Time9 25

Servings: bars

Author: Miranda Couse

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
1/4 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 2 cups vanilla wafer crumbs and melter ½ cup 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 16 ounces cream cheese. Beat with a hand mixer on medium speed until creamed.
Add the ¼ cup granulated sugar and 1 teaspoon vanilla extract. Beat until incorporated. Scrape down the sides of the bowl.
Add in the 2 large eggs, one at a time, and beat just until incorporated. Scrape down the bowl before adding the next egg.
Add the 1 cup marshmallow fluff and beat just until well blended.
Fold in the chopped 9 ounce bag Cadbury 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. Add whipped cream on top of the chilled squares and add 3 to 4 mini eggs and serve.
Store in an airtight container in the refrigerator.

Notes

It is VERY important to follow the baking and cooling instructions to ensure no cracks are formed.

Storage: Store these bars in an airtight container in the refrigerator for up to 5 days.

Nutrition