These Mini Egg Cheesecake Bars bring the fun of candy-coated chocolate to a creamy, tangy dessert with a buttery cookie base. They’re easy to make, slice beautifully, and look like a party on a plate. The crust is crisp, the cheesecake is smooth, and every bite has a pop of chocolate crunch.

Whether you’re baking for spring, Easter, or just because, these bars feel special without a lot of fuss.

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Why This Recipe Works

Overhead shot of freshly baked Mini Egg Cheesecake Bars cooling on a wire rack, uncut slab in parchm

Balanced texture: A sturdy cookie crust supports a silky cheesecake layer, so the bars hold their shape but still feel luxurious.
Mini eggs add crunch and color: The candy shell adds texture and a sweet chocolate bite without overpowering the cheesecake.
No water bath needed: A moderate oven and room-temperature ingredients keep the filling smooth and crack-free.
Make-ahead friendly: These bars set in the fridge and slice cleanly the next day—perfect for planning ahead.

Ingredients

For the crust:

2 cups (200 g) graham cracker crumbs (or digestive biscuits, finely crushed)
6 tablespoons (85 g) unsalted butter, melted
2 tablespoons granulated sugar
Pinch of fine salt

For the cheesecake:

16 oz (450 g) cream cheese, softened
2/3 cup (135 g) granulated sugar
2 large eggs, room temperature
1/2 cup (120 g) sour cream, room temperature
1 teaspoon pure vanilla extract
1 tablespoon cornstarch (or 1 1/2 tablespoons all-purpose flour)
1/4 teaspoon fine salt

Mix-ins and topping:

1 1/4 cups (about 200 g) mini chocolate eggs, roughly chopped, divided
Optional: 1/2 cup (90 g) mini chocolate chips

Step-by-Step Instructions

Close-up detail of sliced Mini Egg Cheesecake Bars on a matte white rectangular platter, razor-clean

Prep the pan: Line a 9×9-inch (23×23 cm) square baking pan with parchment, leaving overhang on two sides for easy lifting. Preheat oven to 325°F (163°C).
Make the crust: In a bowl, mix graham crumbs, sugar, and salt. Stir in melted butter until the mixture feels like wet sand.
Press firmly and evenly into the pan. Bake for 10 minutes, then cool while you make the filling.
Soften the cheese: Beat cream cheese on medium speed until completely smooth and fluffy, about 2 minutes. Scrape the bowl well.
Sweeten and stabilize: Add sugar, cornstarch, and salt.
Beat until silky, about 1 minute. Scrape the bowl again.
Add eggs: Beat in eggs one at a time on low speed until just combined. Do not overmix.
Finish the batter: Mix in sour cream and vanilla on low until smooth.
Fold in 3/4 cup chopped mini eggs (and mini chips, if using).
Assemble: Pour batter over the warm crust and smooth the top. Sprinkle the remaining chopped mini eggs evenly over the surface, pressing them in gently.
Bake: Bake at 325°F (163°C) for 28–34 minutes, until the edges are set and the center has a slight jiggle like Jell-O. Avoid browning on top.
Cool gradually: Turn off the oven, crack the door, and let the pan sit for 10 minutes.
Move to a wire rack and cool to room temperature.
Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
Slice and serve: Lift out by the parchment. Use a sharp knife, wiping between cuts, to get clean bars. Serve chilled.

How to Store

Refrigerate: Keep bars in an airtight container for up to 5 days.
Freeze: Wrap individual bars in plastic, then place in a freezer bag for up to 2 months.
Thaw overnight in the fridge.
Transport tip: Keep them cold until serving for the best texture and neat edges.

Why This is Good for You

Portion control: Bars make it easy to serve smaller pieces, helping you enjoy dessert mindfully.
Protein and calcium: Cream cheese and sour cream add a bit of protein and calcium alongside the treat factor.
Customizable sweetness: You control the sugar level and portion size, so you can balance indulgence with your goals.

Common Mistakes to Avoid

Cold ingredients: Cold cream cheese leads to lumps. Make sure dairy is room temperature for a smooth batter.
Overmixing: Too much air causes cracks. Mix on low and stop when combined.
Overbaking: If the center is firm, it’s overdone.
Pull it when the middle still jiggles slightly.
Skipping the cool-down: Rapid temperature changes can crack the top. Cool gradually, then chill.
Chopping the mini eggs too fine: Over-chopping turns them dusty. Aim for small chunks for crunch and color.

Recipe Variations

Chocolate crust: Swap graham crackers for chocolate wafer cookies or Oreos (minus the filling) for a richer base.
Lemon lift: Add 1 tablespoon lemon zest to the batter for a bright, citrusy contrast to the chocolate.
Swirled ganache: Drizzle 1/3 cup warm chocolate ganache over the batter and swirl before baking.
Gluten-free: Use gluten-free cookie crumbs and confirm your candies are GF-friendly.
No-bake option: Use a no-bake crust (more butter to bind), and chill the cheesecake with 1 teaspoon gelatin bloomed in 2 tablespoons water for extra hold.

FAQ

Can I use a different pan size?

Yes.

A 9×13-inch pan makes thinner bars; start checking at 20–24 minutes. An 8×8-inch pan makes slightly thicker bars; add a few minutes to the bake time.

How do I chop mini eggs without shattering them everywhere?

Place them in a zip-top bag and tap with a rolling pin. Aim for uneven, chunky pieces rather than a fine crumb.

Can I make these ahead?

Absolutely.

They’re best after chilling overnight, which develops flavor and improves slicing.

What if I don’t have sour cream?

Use plain full-fat Greek yogurt. It keeps the tang and creaminess, though the texture may be slightly lighter.

Why did my cheesecake crack?

Cracks usually come from overmixing, overbaking, or cooling too fast. Follow the gentle bake and cool steps, and stop mixing as soon as ingredients combine.

Final Thoughts

Mini Egg Cheesecake Bars blend creamy cheesecake with the playful crunch of candy-coated chocolate, all on a buttery base that never goes soggy.

They look festive, slice cleanly, and taste like a bakery treat without any complicated steps. Keep a batch chilled for gatherings, school events, or a weekend sweet—these bars are the kind of dessert everyone reaches for first.