A decadent take on Easter candy, Cadbury Mini Egg Cheesecake Bars are bite-sized squares of rich cheesecake and mini chocolate eggs on top of a vanilla wafer crust.
Cadbury Mini Egg Cheesecake Bars
Not gonna lie…one of my favorite things about Spring and Easter season is the candy!
Cadbury eggs are one of those treats that I look forward to year round. They are delicious to eat on their own, but they also make fabulous partydesserts! (I’ve listed a few of my favorites at the bottom of the post).
These Easter egg cheesecake squares are made with crushed mini eggs baked right into the cheesecake. This is a homemade cheesecake recipe, but with a few non-traditional ingredients that make the finished dessert extra light and fluffy.
We also used a vanilla wafer crust for a lighter flavor. It’s absolutely amazing! When you top the squares with whipped cream and whole chocolate eggs, you have wow-worthy sweet that is sure to be a hit!
Homemade cheesecake is always a labor of love, but trust me when I say that this one is worth it!
Ingredients
I’ve included shop-able ad links for your convenience in re-creating this recipe; disclosure policy available here.
For the Crust:
- 2 cups Vanilla Wafers crumbs
- ½ cup Unsalted butter- melted
For the Cheesecake Filling:
- 16 oz. Cream cheese — at room temperature so it is soft and easier to work with
- ¼ cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Marshmallow fluff
- 1 bag Cadbury Candy Coated Chocolate Mini Eggs — Roughly chopped (a food processor is helpful for this)
Kitchen Tools Used
- 9-inch Square pan
- Stand mixer or electric mixer with large mixing bowl
- Cooking spray
Instructions
To Prep: Preheat the oven to 350°F and coat a 9-inch square pan with non-stick cooking spray or baking spray.
To Make the Crust:
- Combine melted butter and vanilla wafer crumbs in a large bowl. Stir together until well-mixed.
- Scoop crust mixture into prepared pan and press down to evenly fill the bottom of the pan.
- Bake for 10 minutes at 350°F then remove from oven.
To Make the Cheesecake Batter:
Make the batter while the crust bakes; you’ll use the same oven temperature from your already preheated oven to start baking the cheesecake.
- Cream together sugar and room temp softened cream cheese with stand mixer.
- Mix in the eggs and vanilla extract.
- Beat in the marshmallow fluff.
- Fold in the chopped mini eggs.
- Scoop batter over the crust and spread with spatula.
To Bake the Cheesecake:
You’ll bake the cheesecake at two different temperatures, so be sure to set your timer.
- Bake for 20 minutes at 350°F.
- At the 20 minute mark, WITHOUT opening the oven door, reduce oven temperature to 200°F and bake for 30 more minutes.
To Cool the Cheesecake:
This cooling process is important, so don’t skip it! This slow cooling method will help prevent the cheesecake from cracking.
- After done baking, turn off the oven and leave the cheesecake inside to cool for 10 minutes.
- Remove cheesecake from oven and allow to cool to room temperature.
- Once completely cooled, cover, and move to the refrigerator to chill for 3 hours.
To Store:
Keep any leftover cheesecake bars in an airtight container in the fridge for 3-5 days.
Frequently Asked Questions
Why Did My Cheesecake Crack?
One of the most common reasons for cheesecake cracking is a sudden change in temperature. Opening the oven door, even just a tad, can be enough to start a small crack on the surface of your cheesecake.
Trying to speed up the cooling process can also result in cracking, so be sure to follow our cooling instructions carefully. It’s not a complicated process, it just takes a little time. Plan ahead so you’ll have the 3-4 hours needed for proper cooling.
What Can I Do if My Cheesecake Cracked?
If your cheesecake already cracked, no worries! It will still taste fantastic!
You can always try to cut the squares close to the cracks, so they are less noticeable. Whipped cream is also a tasty way to hide any imperfections.
Can I Make Cheesecake Bars Ahead of Time?
Absolutely!
Since this recipe requires chilling in the fridge, it is an excellent recipe to make a day ahead or the night before you plan to serve the dessert.
Simply keep in a covered container in the fridge, then when you’re ready to serve, you can cut and add toppings at that point.
More of our Favorite Recipes Using Cadbury Eggs
- Cadbury Mini Egg Cookies
- Easter Candy Cookie Cake
- Birds Nest Cookies
- Cadbury Creme Egg Dessert Lasagna
Cadbury Mini Egg Cheesecake Bars Recipe (Printable Copy)
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Cadbury Mini Egg Cheesecake Bars
Equipment
- 1 Stand mixer
- 1 9-inch square pan
Ingredients
For the Crust
- 2 cups Vanilla wafers crumbled
- ½ cup Butter melted
For the Filling
- 16 oz. Cream cheese room temperature
- ¼ cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Marshmallow fluff
- 1 bag Cadbury mini chocolate eggs chopped
Instructions
To Make the Crust
- Preheat oven to 350°F and coat a 9-inch square baking pan with non-stick spray.
- Stir together melted butter and vanilla wafer crumbs. Scoop crust mixture into your prepared pan and press down evenly.
- Bake crust for 10 minutes, then remove from oven and set aside.
To Make the Cheesecake Filling
- Add softened cream cheese and sugar to bowl of a stand mixer. Beat until smooth and creamy.
- Mix in the eggs and vanilla extract.
- Mix in the marshmallow fluff.
- Fold chopped mini chocolate eggs into the cheesecake batter.
- Pour cheesecake batter on top of the crust and smooth with a spatula.
- Bake for 20 minutes at 350°F.
- At the 20 minute mark -- without opening the oven door -- reduce oven temp to 200 degrees and bake for 30 more minutes.
- After 30 minutes is up, turn off the oven and allow the cheesecake to cool inside the oven for 10 minutes.
- Remove the cheesecake from oven and finish cooling at room temperature.
- When the cheesecake is fully cooled, cover and move to the fridge to chill for 3 hours.
- Cut into squares and enjoy!
Notes
Nutrition
Pin our Mini Egg Cheesecake Squares on Pinterest:
You might also like these Easter dessert recipes:
- Pom Pom Turkey Craft - October 3, 2023
- Grinch Punch - October 2, 2023
- Slow Cooker Butternut Squash Soup - September 28, 2023
John Ravi says
Hi Stacey,
What an amazing recipe! I love it, I am a chocolate lover, and I constantly look for desserts and recipes that include chocolate. I think this will be the perfect one for me. I will be following your recipe and trying them out very soon. I really hope I can get it right. I know it’s a bit much to ask to get it perfect the first time, but I am hoping that it does. Thanks a lot for sharing this recipe, really looking forward to trying it out.
Troginus says
Can you replace the marshmallow fluff with anything? Can’t find it anywhere
Stacey aka the Soccer Mom says
It may also be called Marshmallow creme – that would work too!