Do you love those sugar-coated marshmallow Peeps? Then you HAVE to try this Peeps Marshmallow Cheesecake. It’s a pastel rainbow cheesecake flavored with Peeps coffee creamer and marshmallow creme. If you’re still looking for an Easter cheesecake, give this one a try or these Easter Carrot Patch Brownies.
When I was pregnant with my son, I craved Peeps SO bad. I liked eating the little eyes and how gritty the sugar on the marshmallows was. It was basically the best thing ever. Since then, I’ve been crazy about Peeps.
When I found Peeps coffee creamer, I knew this Easter Cheesecake had to go down. It tastes SO good and Lucian approved. Also, those pastel layers make my heart happy.
How To Color Whipped Cream
The whipped cream reminds me of the 80’s with the bright strips of color. I absolutely love it. I figured the three primary colors of Peeps are yellow, pink, and blue so I went with those colors for the whipped cream.
Add a drop of food coloring in one of the creased sides of the piping bag. Grab a skewer or butter knife and make a strip all down the bag in the crease with the food coloring. Do the same to the other side with another color. In the middle of the piping bag between the two colors, add another color. Do this on both sides.
Add the whipped cream to the piping bag and start piping. You’ll have your striped whipped cream.
How to Make a Marshmallow Cheesecake
To make this baked marshmallow cheesecake, start by whipping the cream cheese in a bowl. I like to beat the cheesecake and marshmallow creme together to make sure it’s creamy.
Next, beat in the sugar.
PRO TIP: Scrape down the sides AND bottom of the bowl every step of the way. It’s the first step to avoiding a lumpy cheesecake.
Beat in the vanilla extract and the eggs one at a time.
Beat in the Peeps Coffee Creamer and sour cream. Scrape the sides to incorporate any extra creamer.
Pour it into the prepared graham cracker crust.
Hot water bath your cheesecake. Do this by covering the bottom with foil or an easy bath cheesecake wrap that you can reuse. Add it into a larger pan and add enough water to fill the outer pan with about an inch of water.
Bake until the edges of the cheesecake are firm and the center jiggles like jello.
How to Make a Pastel Rainbow Cheesecake
Divide the marshmallow cheesecake batter into 5 bowls. Each bowl will get 1 1/4 cups of batter plus a little extra. It worked out to be about an extra tablespoon for each bowl after the 1 1/4 cups were measured out.
I used the Good Cooking food color to color the batter by adding 1 drop of food coloring to each bowl.
Gel Food Colors I used:
- lemon yellow
- leaf green
- sky blue
Start pouring the colored cheesecake on top of the crust starting with the yellow and working your way down the list to fuchsia. Try to pour the cheesecake in the center of the pan and let it spread out to the edges.
Peeps Marshmallow Cheesecake
- 1 1/4 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons butter melted
- 24 ounces cream cheese room temperature
- 7.5 ounce jar marshmallow creme
- 1 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup Peeps Coffee Creamer
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- lemon yellow leaf green, sky blue, violet, and fuchsia gel food color
- Preheat oven to 325. Spray the sides of the 9-inch springform pan with nonstick cooking spray. Wrap the sides of the pan with a strip of parchment paper.
- In a mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Stir until the butter coats all the crumbs.
- Press the crumbs into a 9-inch springform pan. Press the crumbs into the bottom of the pan.
- Place in the oven and let bake for 15 minutes.
- Remove from the oven and let cool.
- In a mixing bowl, add in the cream cheese and marshmallow creme. Beat until the mixture is smooth and creamy.
- Add in the granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
- Add the vanilla extract and eggs one at a time. Mix each egg completely before adding the next. Scrape down the bowl after adding each egg.
- Add in the sour cream and Peeps coffee creamer. Mix until incorporated.
- Just before adding the cheesecake mixture, line the outside of the springform pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
- Divide the batter into five bowls of 1 1/4 cups of cheesecake batter.
- Add one drop of food color to each of the bowls.
- Pour the yellow cheesecake batter on top of the crust in the center. Repeat with the green, blue, violet, and fuchsia.
- Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
- Place in the oven at 325 degrees and let bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and a half hours and then placed it in the fridge.
- In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
- Add in the powdered sugar. Continue to beat until it becomes thick.
- Fit a piping bag with the 1M tip.
- Add a drop of lemon yellow food color in one crease of the piping bag and push it down to the tip with a skewer or butter knife.
- Add the sky blue food color in the other crease of the piping bag. Push it down to the tip with a skewer or butter knife.
- Add Fuchsia between the yellow and blue on either side of the piping bag. Push it all the way down to the tip.
- Add the whipped cream into a piping bag. Pipe swirls on top of the cheesecake.
- Refrigerate until ready to serve.
- Slice the cheesecake.
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