Mini Egg Cheesecake Cookie Bars (Print Version)
# Ingredients:
→ For the Cookie Layers
01 -
1 cup butter, melted
02 -
¾ cup light brown sugar
03 -
½ cup sugar
04 -
2 large eggs
05 -
1 ½ tsp vanilla extract
06 -
2 ¼ cups flour
07 -
1 tsp baking soda
08 -
½ tsp baking powder
09 -
½ tsp salt
10 -
1 ½ cups Cadbury mini eggs
11 -
1 cup chocolate chips
→ For the Cheesecake Layer
12 -
1 (8 oz.) block of cream cheese, softened
13 -
⅓ cup sugar
14 -
1 large egg
15 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
In a medium bowl, combine melted butter, brown and white sugars and whisk to incorporate. Add eggs and vanilla and whisk to combine.
03 -
In a separate bowl, whisk together flour, salt, baking powder and baking soda. Pour the flour mixture into the wet ingredients and stir to combine.
04 -
Fold in 1 cup crushed mini eggs and chocolate chips. Chill cookie dough until cheesecake layer is ready.
05 -
To make the cheesecake layer, beat with a hand or standing mixer the sugar and softened cream cheese until smooth and creamy. Add in egg and vanilla and beat to fully combine.
06 -
In a greased 9x13 baking pan, press 2/3 of the cookie dough mixture. Spread the cheesecake mixture evenly on top. Set thin layers of the remaining cookie dough gently on top of the cream cheese layer. Sprinkle remaining crushed mini eggs on top.
07 -
Bake for about 32-36 minutes or until cheesecake layer is set and cookie begins to brown. Start checking between minute 28-30 as all ovens vary. You can stick a toothpick in the center to make sure the middle isn't completely raw.
08 -
Allow to cool and then chill for about 2 hours before cutting and serving. Store in the refrigerator for up to one week. Allow the cookie bars to sit out for about 15-20 minutes before serving.
# Notes:
01 -
These bars should be stored in the refrigerator for up to one week.
02 -
Allow the bars to sit at room temperature for 15-20 minutes before serving for the best texture.
03 -
Perfect for Easter or spring celebrations.