These Easter Cheesecake Bars are packed with Cadbury Mini Eggs and covered with creamy chocolate ganache. They also have a graham cracker crust with a layer of chocolate on the bottom. They’re the perfect springtime treat!
Quick Tips
- Line your 8×8 or 9×9 pan with parchment paper – this helps with easy removal of the cheesecake bars
- Use the flat part of a knife to press down on the Cadbury Mini Eggs to easily break them into smaller pieces
- After pressing the graham cracker crust down throughout the pan, place it in the freezer for about 10 minutes while you prepare the other elements of the cheesecake. Freezing it helps it stay together when you spread the melted chocolate over the crust
Equipment
- Hand or stand mixer
- 8×8-inch or 9×9-inch baking pan
- Mixing bowl(s)
- Silicone spatula
- Measuring cups and spoons
- Food processor (or rolling pin/gallon plastic bag)
- Parchment paper (optional, but recommended)
- Cutting board/large knife (for breaking up the Cadbury Mini Eggs)
Ingredient Notes
- Cream cheese: 2 bricks (16 ounces), softened
- Graham crackers
- Butter: salted or unsalted is OK
- Granulated sugar: used in both the graham cracker crust and the cheesecake base
- Vanilla extract
- Salt
- Flour
- Egg
- Chocolate chips: I recommend semi-sweet, you will use these to melt and spread over the crust and to make the chocolate ganache topping
- Heavy cream
- Cadbury Mini Eggs
Love these Easter Cheesecake Bars? Try these other desserts with Cadbury Mini Eggs!
- Chocolate Easter Bark
- Easy Coconut Macaroon Nests
- Cadbury Mini Egg Thumbprint Cookies
- Reese’s and Mini Egg Cookie Bars
How to make Easter Cheesecake Bars
These Easter Cheesecake Bars are super easy to make! Baking them can be broken into 3 steps.
- Make the crust
- Make the cheesecake base
- Bake and add the topping
How to make the crust
Preheat your oven to 350 degrees and line a 8×8 or 9×9 pan with parchment paper.
Finely crush 7 graham cracker sheets using a food processor or rolling pin and stir them together with the sugar and melted butter.
Press the mixture down on the bottom and edges of lined pan using your fingertips or the back of a measuring cup.
Place the crust in the freezer to allow it to set while you heat the chocolate layer. After the crust has been in the freezer for 5-10 minutes, then melt the chocolate chips and evenly spread all of the chocolate across the graham cracker crust. Set it all aside while you make the cheesecake batter.
How to make the cheesecake base
In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
Add sugar, vanilla extract, flour and salt. Beat on medium until smooth. Scrape down the bowl once complete.
Add in the egg and beat on low until just combined. Do not over beat. Scrape down the down once complete – fold the batter with a silicone spatula until everything is evenly mixed.
Crush the Cadbury Mini Eggs and fold them into the cheesecake batter.
How to bake the cheesecake bars and add the topping
Spread the batter throughout the pan evenly and bake for 40-50 minutes or until the edges just begin to brown.
Remove from the oven and allow the cheesecake to cool to room temperature (1-2 hours). Then place it in the fridge for at least 4 hours to set (overnight is preferred).
To make the ganache topping, heat the cream in a microwave-safe bowl for 30-60 seconds or until it is just about to boil. Then add the chocolate chips and stir until smooth. Reheat for 20 seconds increments, if necessary, until smooth.
Spread the chocolate ganache over the top of the cheesecake then sprinkle with crushed Cadbury Mini eggs. Then return the cheesecake to the fridge until it is set. **You can do this after the cheesecake has cooled to room temperature but before you place it in the fridge, if desired.
Try these other cheesecake bar desserts!
- Monster Cookie Cheesecake Bars
- Apple Crisp Cheesecake Bars
- Toffee Cheesecake Bars
- Brownie Bottom Dulce de Leche Cheesecake Bars
Easter Cheesecake Bars
Equipment
- Hand or stand mixer
- food processor (or rolling pin, to crush the graham crackers)
- 8×8 or 9×9-inch baking pan
- Mixing bowls (2-3 total, one microwave-safe)
- silicone spatula
- Measuring cups and spoons
- Parchment paper (optional, but recommended)
Ingredients
For the graham cracker crust
- 1 cup graham crackers (finely crushed, approx 7-8 sheets)
- 5 tablespoon butter (melted)
- ¼ cup granulated sugar
For the chocolate layer
- 1 cup semi-sweet chocolate chips (melted)
For the cheesecake
- 16 ounces cream cheese (2 bricks, softened)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1 egg (room temperature)
- ¾ cup Cadbury Mini Eggs (coarsely crushed)
For the topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- ¼ cup Cadbury Mini Eggs (coarsely crushed)
Instructions
To make the crust
- Preheat your oven to 350 degrees.
- Line a 8×8 or 9×9 pan with parchment paper.
- Finely crush 7 graham cracker sheets using a food processor or rolling pin.
- Stir together crushed graham crackers, sugar and melted butter.
- Press the mixture down on the bottom and edges of lined pan using your fingertips or the back of a measuring cup.
- Place the crust in the freezer to allow it to set while you heat the chocolate layer.
- Allow the crust to set in the freezer for 5-10 minutes, then melt the chocolate chips and evenly spread all of the chocolate across the graham cracker crust. Set it all aside while you make the cheesecake batter.
To make the cheesecake batter
- In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
- Add sugar, vanilla extract, flour and salt. Beat on medium until smooth. Scrape down the bowl once complete.
- Add in the egg and beat on low until just combined. Do not over beat. Scrape down the down once complete – fold the batter with a silicone spatula until everything is evenly mixed.
- Crush the Cadbury Mini Eggs and fold them into the cheesecake batter.
To bake the cheesecake and make the topping
- Spread the batter throughout the pan evenly and bake for 40-45 minutes or until the edges just begin to brown.
- Remove from the oven and allow the cheesecake to cool to room temperature (1-2 hours). Then place it in the fridge for at least 4 hours to set (overnight is preferred).
- To make the ganache topping, heat the cream in a microwave-safe bowl for 30-60 seconds or until it is just about to boil. Then add the chocolate chips and stir until smooth. Reheat for 20 seconds increments, if necessary, until smooth.
- Spread the chocolate ganache over the top of the cheesecake then sprinkle with crushed Cadbury Mini eggs. Then return the cheesecake to the fridge until it is set. **You can do this after the cheesecake has cooled to room temperature but before you place it in the fridge, if desired.
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