I can’t decide which part of these Robin Egg Sugar Cookie Cheesecakes is my favorite. The sugar cookie crust is irresistible. Creamy cheesecake filling could be eaten alone, and who doesn’t love a bag of Easter Robin Eggs? Put them all together and I’m in love!
I used to buy bags of Robin Eggs back in the poor days of college. I would save them for at least a month, only allowing myself to have one per day. Thank goodness they were the big fat Robin Eggs. Now days I can actually afford (thanks hubby 😉 plenty of Robin Eggs and guess what? I still save them. I even have a huge bag left from last year. Don’t tell my family. They will find them and eat them and I’m saving them until they rot!
Okay, enough of that! I knew since I truly love malt balls, and sugar cookies and cheesecake…this would be the dessert for me. Robin Egg Sugar Cookie Cheesecakes do not disappoint! Besides that they are cute!
I know how busy “Mom” life can be. We have never ending laundry, reading with children, bills to pay, algebra homework to explain and check, piano practice to enforce, husbands to keep happy, potties to clean, children to make feel special, Facebook to check and dinner to make! I’m exhausted from typing all of that!
Because “Mom” life is so busy sometimes I want dessert and just don’t have time to spend on it. So…I’m giving you an easier option if you don’t have time to make these cute little cups. Just layer everything in a pan and call them bars! Yea for easy!
If you have time, these really are cute for Easter. And lets face it, by putting them in cute paper liners makes them feel a little bit more festive!
Either way, your family will feel special if you take time to make dessert! Of course, I think Robin Egg Sugar Cookie Cheesecakes are the ticket to special!!
By the way, I’m thinking I should take last years Robin Eggs out of hiding, put this years in hiding, and let my family eat the old ones. It’s food storage rotation skills. Lets see if they notice that the Robin Eggs are old! He He!!
- CRUST:
- 1 pkg sugar cookie mix (17.5 oz)
- 1 4-serving size, instant vanilla pudding mix
- 2 T. brown sugar
- ½ c. melted butter
- 2 t. vanilla extract
- 1 egg
- FILLING:
- 1 egg, plus 3 egg yolks
- 2 8 oz. pkg cream cheese, room temperature
- ½ c. sugar
- 2 t. vanilla
- ½ c. Sour cream
- TOPPING:
- 1 c. roughly chopped malted eggs
- CRUST:
- Preheat oven to 350 degrees.
- In a mixing bowl, stir together dry ingredients.
- Add wet ingredients and stir until combined.
- Press in a greased 9 x 13 pan, or 24 lined muffin cups.
- FILLING:
- Beat cream cheese and sugar.
- Add sour cream and vanilla. Beat.
- Add eggs one at a time.
- Pour, or spoon over crust.
- Bake for 25-30 minutes for 9 x 13 pan. Or 20-25 minutes for cupcakes.
- TOPPING:
- Roughly chop malted eggs.
- Sprinkle candies over cheesecakes immediately after removing from the oven.
Elaine Duckett says
April 9, 2014 at 8:35 amThe hardest part about this blog will be deciding if I should do the cupcakes or do the bars.
Mom
Jen @ Yummy Healthy Easy says
April 18, 2014 at 10:33 amAmy, you totally crack me up!! When I was a kid, I used to save all my candy and my brothers would joke about how I’ll always have candy hidden in a drawer…and guess what? Now that I’m a grown up, I still have candy hidden in drawers that I’ll probably save for forever!!! Ha! Love that you do the same! These cheesecakes are too cute to eat! I love them! Thanks so much for sharing on Saturday Night Fever! Pinned!
stacie says
April 19, 2014 at 6:06 pmYou mention adding sour cream when making the filling? How much is needed? It’s not listed in the ingredients?
Amy Engberson says
April 20, 2014 at 8:27 amThanks for catching this. I added 1/2 cup of sour cream! Happy Easter!
Kathi DeSimone says
April 20, 2014 at 6:33 amHi Amy,
Happy Easter! I was just jotting down this recipe to make for dessert today and noticed that you instruct us to add sour cream to the filling but the ingredient list does not mention this. How much do I need to add?
Thanks,
Kathi
Amy Engberson says
April 20, 2014 at 8:26 amI’m so sorry! I used 1/2 cup of sour cream. Happy Easter!
Kathi DeSimone says
April 20, 2014 at 5:36 pmThank you Amy. I skipped the sour cream, (didnt have any) and they came out really good. I will try again with the sour cream. Hope you had a nice holiday and thank you for the recipe. It is a keeper!
Kathi
Alex says
February 3, 2015 at 12:38 pmHello,
Where can I find the recipe for the sugar cookie cheesecake bars pictured above? I can only see the recipe for the cupcakes.
Thanks!
Amy Engberson says
February 8, 2015 at 5:27 pmAlex, this recipe can be made as bars or in cupcake liners. You make them the same way except press the sugar cookie mixture in a pan instead of muffin tins. I prefer making the bars because they are faster! Good luck!
Karen says
April 10, 2019 at 5:44 pmFor the sugar cookie cheesecake cupcakes do you use regular cupcake liners or mini cupcake liners. Thanks.
Amy Engberson says
April 11, 2019 at 10:26 amHi Karen! I used regular sized cupcake liners. You could use mini cupcake liners if you wanted to. Obviously you would be able to make more, smaller cheesecakes. You will also need to reduce the baking time since they are smaller! I hope you love them as much as we do! Happy Easter!