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.
Keyword candy, cheesecake, chocolate, Easter
Prep Time 10minutes
Cook Time 50minutes
Cooling Time 4hours
Total Time 5hours
Author Stacey aka the Soccer Mom
1 Stand mixer
1 9-inch square pan
For the Crust
For the Filling
16oz.Cream cheeseroom temperature
1bagCadbury mini chocolate eggschopped
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!
Nutrition information is provided as an estimate only. Our estimate does not account for any toppings, such as whipped cream. Your actual values may vary based on exact ingredients used and serving size.