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Robin Egg Cheesecake Cookie Bars are a delicious, easy dessert made with Easter candy!
These super easy, incredibly delicious cheesecake cookie bars are sure to become an annual favorite dessert at Easter time.
These Robin Egg Cheesecake Cookie Bars are part soft cookie-part cheesecake, and the crunchy, malted-chocolate candies add a bit of texture and the spots of color from the outer shell are pretty and festive as well. Plus – that distinctive malted milk flavor also goes wonderfully with the cookie dough and cheesecake.
There’s no need to wait until after the Easter Bunny visits your house to bake up a batch of these cheesecake cookie bars. All kinds of malted chocolate Easter candy eggs are available at stores right now – and just about any favorite flavor will work in this recipe. (They are a great way to bake with any leftover candy in the house.)
Why You’ll Love Robin Egg Cheesecake Cookie Bars
- It combines two favorite desserts into one – cheesecake and chocolate candy-studded cookies.
- You can bake this easy recipe ahead of time, then serve chilled or warm from the oven.
- This dessert transports well – so if you are traveling to visit family or friends for the holiday, this is a great portable dessert option.
Key Ingredients and Substitutions
- Robin Egg Candies – The star of this recipe, you can use any mix of colors you’d like.
- Cream Cheese – Don’t skimp on a low-fat cream cheese. For best results, use a full-fat cream cheese for the creamiest cheesecake layer.
Special Supplies Needed
- 9×9-inch baking pan or dish
- Parchment paper sheets for lining the pan.
How do I make Robin Egg Cheesecake Cookie Bars?
Watch our video below:
Frequently Asked Questions:
- Can I bake these Robin Egg Cheesecake Cookie Bars ahead of time? Yes, in fact, you’ll want to chill them in the refrigerator for a few hours to firm up before cutting and serving.
- How do I serve these bars? You can serve them chilled, at room temperature, or even warmed back up a little in the oven. The warmer the bars, the softer and creamier the cheesecake layer will be.
- How do I store any leftovers? Store in a covered container and keep in the refrigerator. Note that because of the cream cheese in this recipe, don’t store these bars at room temperature for very long.
This recipe is adapted from Eating on A Dime’s incredible Chocolate Chip Cookie Cheesecake Bars – where we swapped in chopped robin eggs candies for the chocolate chips in the original recipe.
You may also like these other Easter recipes:
Nonstick cooking spray
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsalted butter, softened
1/2 cup granulated sugar
2/3 cup brown sugar
2 teaspoons vanilla
1 1/2 cups robin’s egg candies, cut in half
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
Preheat oven to 350 degrees F.
Line a 9×9-inch square baking pan with parchment paper, leaving the sides long enough so that the ends of paper hang outside of the pan. (You will use this to remove the baked cheesecake bars from the pan.) Spray with nonstick cooking spray.
In a small bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream together butter and both sugars until light and fluffy. Add egg and vanilla and beat to combine.
Slowly add flour mixture to the butter mixture, mixing just until combined. Fold in halved robin’s egg candies and mix until evenly dispersed throughout the batter.
Divide the dough into thirds. Set one third aside. Press the other two thirds into the bottom of the prepared pan, pressing down with your fingers to create an even layer.
In another mixing bowl, mix the filling ingredients together and beat until well combined.
Pour the filling into the pan over the bottom cookie layer.
Take the remaining cookie dough and break it into pieces, spreading the crumble over the top of the filling layer. (It’s fine if some of the filling shows through and no need to flatten the top crumble layer.)
Bake in preheated oven for 40-45 minutes, until the cheesecake filing is set and the cookie layer is golden brown.
Cool on a wire rack, then refrigerate for several hours until firm.
To serve, use the parchment paper handles to remove the baked cookie cheesecake from the pan. Set on a cutting board. Cut into 16 squares.
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