cheesecake on white plate with peeps in background
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Peeps Marshmallow Cheesecake

 This Peeps Marshmallow Cheesecake is a pastel layered cheesecake flavored with Peeps coffee creamer and marshmallow creme.
Course Dessert
Cuisine American
Keyword Easter Cheesecake, Pastel Rainbow Cheesecake, Peeps Marshmallow Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 10 slices
Calories 651kcal
Author Miranda Couse

Ingredients

Crust

Cheesecake

  • 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

Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • lemon yellow leaf green, sky blue, violet, and fuchsia gel food color

Instructions

Crust

  • 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.

Cheesecake

  • 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.

Whipped Cream

  • 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.

Nutrition

Calories: 651kcal | Carbohydrates: 58g | Protein: 7g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 196mg | Sodium: 380mg | Potassium: 187mg | Sugar: 46g | Vitamin A: 32.8% | Vitamin C: 0.4% | Calcium: 12.7% | Iron: 5.8%