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Soft and pillowy Easter cheesecake cookies studded with pastel Cadbury mini eggs and dark chocolate Easter M&M’s are perfect for spring! For best results, be sure to cover and chill the dough for at least 3 hours before baking. Cold cookie dough results in thicker cookies! Recipe makes about 28 cookies.

Easter Cheesecake Cookies
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Why you’ll love these 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

Easy Easter dessert recipes:

Did you try this Easter Cheesecake Cookie Recipe? Let me know by leaving a comment and rating below!

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Easter Cheesecake Cookies

Easter Cheesecake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 13 minutes
  • Total Time: 3 hr 38 min (includes chilling)
  • Yield: 28-30 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Soft batch Easter cheesecake cookies are perfect for spring! Filled with Cadbury mini eggs and Easter M&M’s, you’ll love this easy Easter cookie recipe.



  • 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
  • 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.
  2. 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.
  3. Preheat oven to 350°F (if dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with 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.
  4. Bake for 11 to 13 minutes, rotating pans halfway through, until tops and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
  5. Store cookies in an airtight container at room temperature.

Easter Cheesecake Cookies

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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  1. Love these! Finally a drop cookie dough that is soft, chewy, moist, and non-greasy. We didn’t put any candy in the batter but did put m&m’s on top. Everyone loved them, and I am super excited to finally have a basic dough base. Next up, this with white chips and macadamia nuts.
    Thanks for posting this recipe!

  2. The cream cheese really balances the sweetness from the candy! They’re so tender and cakey! This will be a great base to play with a bit!

    1. Hi Filomena, you could press the cookie dough into a square or rectangular baking pan and bake them as cookie bars. I haven’t tested this, but baking time will be approximately 20-24 minutes. Once the cookie bars are cooled, you can try punching out shapes with a cookie butter. Hope that helps! 🙂

    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.

  3. 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!

  4. 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.

  5. 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 “chewy” 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!