easter cheesecake cookies


Soft and pillowy Easter cheesecake cookies studded with pastel Cadbury mini eggs and dark chocolate Easter M&M’s are perfect for spring!

Easter Cheesecake Cookies

A touch of cream cheese in the dough pairs beautifully with sweet vanilla, giving these cookies a rich and smooth texture, reminiscent of your favorite cheesecake! You’ll love how these cream cheese cookies practically melt in your mouth (and make the perfect canvas for your favorite Easter candy!).

Easter Cheesecake Cookies

I incorporated a mix of Cadbury mini eggs and Easter M&M’s into the batter. For a pretty finish, top the cookies with extra M&M’s just before baking – this added touch makes these cookies simply irresistible!

Easter Cheesecake Cookies

Easter Cheesecake Cookies

Easter Cheesecake Cookies



  • 2 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 4 oz reduced-fat cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 3/4 cup Easter M&M’s
  • 3/4 cup Cadbury mini eggs, coarsely chopped


  • 1/2 cup Easter M&M’s


  1. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate. Cover dough and chill in the refrigerator for at least 3 hours, or overnight.
  2. Preheat oven to 350Β°F (if dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Use a cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Press mounds to flatten slightly and top with remaining M&M’s, pressing to adhere.
  3. Bake, rotating pans halfway through, for 11 to 13 minutes, until tops and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature.

Keywords: Cookie, Cream Cheese, Chocolate, Easter

Easter Cheesecake Cookies

Easy Easter dessert recipes:

Cadbury Mini Egg Shortbread Cookies
Cadbury Mini Egg Brownies
Chocolate Dipped Cadbury Mini Egg Blondies

  1. Wow these are so amazing! Great chewy texture. I used dark chocolate eggs and M&M’s they are absolutely delicious.

      1. My guests loved them and thought they were soft rather than β€œchewy” as I had originally described them. The addition of cream cheese is a game changer. Since these do not spread much I will flatten them a little more next time (just like you noted in the directions) . Thanks again!

  2. I was on a baking craze today and made these also. Thought I would also leave a comment and send lots of support and hugs for continuing to share your recipes. These turned out so soft and delicious.

  3. I gave these cookies 4 stars instead of 5 because although the texture was soft and melt in your mouth, the flavor was bland. The only change I made to the recipe was to use full fat cream cheese, which wouldn’t have affected the flavor. I’ll add some lemon or lime zest the next time I make them. It’s a great basic cookie dough which would lend itself to many different add-ins. The dough is a bit sticky but easy to work with after chilling, and the cookies look great. I drizzled melted white chocolate over the tops.

    1. Hi Sadie, thanks for your feedback! Citrus zest sounds like a great addition for spring. The brand of vanilla you used could possibly make a big difference in the flavor of the final cookies.

      1. Hi Laura, you’re absolutely right about the vanilla. I used 2 teaspoons of Nielsen Massey Madagascar in these cookies. These are great cookies, but with over 1,300 cookie recipes in my tested collection I find I’m getting very picky! Because the texture was wonderful, I’m making them again today with brown butter and a pinch more salt, which for me may give them that flavor boost I thought was missing.

  4. These cookies are amazingly cakey and I am currently thinking that I will have to make some variant of these cookies all year round! I used full fat cream cheese as that is what I had on hand. Otherwise, I made no other modifications to this recipe. Thanks for sharing!

    1. Hi Linda, these should freeze fine. Let them cool completely, then freeze in an airtight container. You can also make the dough in advance, roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Bake as directed, adding 1-2 minutes to baking time.

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