Cadbury Mini Egg Cheesecake Bar

By cpauze

Spring has sprung! This Cadbury Mini Egg Cheesecake Bar is a great treat or dessert to celebrate this time of year. Filled with the flavors of rich, velvety cheesecake and studded with everyone's favorite Easter treat, Cadbury mini eggs, this dessert is sure to be the star of your Springtime dessert table this year.

Ingredients

• CADBURY MINI EGG COOKIE CRUST:
• 1/2 cup unsalted butter, room temp
• 1/4 cup sugar
• 3/4 cup light brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup, plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) bag Cadbury mini eggs
• CADBURY MINI EGG CHEESECAKE BARS:
• 1 (16-ounce) package cream cheese, room temp
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream
• 1 (8-ounce) bag Cadbury mini eggs

Details

Servings 12
Preparation time 25mins
Cooking time 100mins
Adapted from butrcreamblondi.blogspot.ca

Preparation

Step 1

CADBURY MINI EGG COOKIE CRUST:

Preheat oven to 325°F.

Cream butter and sugars until light and fluffy.

Add egg and vanilla extract.

Add flour, baking soda, baking powder, salt, and mix to combine.

Mix in Cadbury eggs. If you use a stand mixer like I did, the mixer will break up most of the eggs for you. If you use a hand mixer, you might have to break them up before adding them.

Line an 8-inch square pan with parchment paper & spray with nonstick spray.  Spread cookie dough evenly in pan and bake at 325°F for 30 to 35 minutes.  

CADBURY MINI EGG CHEESECAKE BARS:

Mix cream cheese and sugar in mixer. Add eggs and vanilla extract. Add in heavy cream. 

Once the cheesecake is mixed, transfer 1/2 cup of the batter to a separate bowl. Tint that 1/2 cup of batter pink with food coloring. Set aside for now. Crush the Cadbury mini eggs. You can either do this by pulsing them in a food processor, or putting them in a plastic zip-top bag and giving them a few good slams with your rolling pin.  

Add the cadbury mini eggs to the batter. Pour cheesecake batter on top of cooled crust. For a little extra insurance, I spray the pan with some nonstick spray again before adding the cheesecake batter.

With that remaining 1/2 cup of pink cheesecake batter: Spoon dollops of it on top of the cheesecake batter and swirl it in with a toothpick.

Bake at 325°F for 45 to 55 minutes.

Once bars have cooled, refrigerate over night before cutting them.