Description
This Halloween Peeps Cheesecake is a no-bake, festive dessert perfect for the spooky season. It features an Oreo cookie crust, a creamy sweetened condensed milk and cream cheese filling, and a unique border of colorful pumpkin-shaped Peeps marshmallows. Mini chocolate and orange chips add delightful bursts of flavor throughout the cheesecake, which is frozen to set and topped with orange sprinkles for a festive finish.
Ingredients
Scale
Crust
- 20 Oreo cookies
- 4 Tbsp Butter, melted
Peeps Border
- 2 Packages Pumpkin Peeps
Cheesecake Filling
- 3 Packages Cream Cheese, softened
- 1 can Sweetened Condensed Milk (Eagle-brand Milk)
- 1 tsp Vanilla
- 1/2 cup Mini Chocolate Chips
- 1/4 cup Mini Orange Chips
Frosting
- 4 Tbsp Butter, softened
- 4 oz Cream Cheese, softened
- 1/4 cup Heavy Cream
- 4 cups Powdered Sugar
- Pinch salt
Topping
- Orange Sprinkle Mix (to sprinkle on top)
Instructions
- Prepare the crust: In a food processor or blender, pulse the Oreo cookies including the filling until fine crumbs form. Transfer the crumbs to a bowl. Melt 4 tablespoons of butter in the microwave for about 15 seconds, then pour over the crumbs and stir well to coat evenly.
- Form the crust base: Line a 6-inch springform pan with parchment paper. Pour the coated crumbs into the pan and press firmly and evenly into the bottom with the back of a spoon or your fingers to create the crust layer.
- Arrange Peeps border: Without separating the rows, place the pumpkin Peeps marshmallows against the inner sides of the springform pan, creating a colorful border lining the crust.
- Freeze crust and Peeps: Place the pan with the crust and Peeps border into the freezer to chill while you prepare the filling.
- Mix cheesecake filling: In the bowl of a stand mixer, combine the softened cream cheese and sweetened condensed milk. Add the vanilla and blend on low speed until smooth and fully incorporated, scraping down the sides as needed.
- Add mix-ins: Remove the mixing bowl from the mixer and gently fold in the mini chocolate chips and mini orange chips to the creamy filling.
- Fill the pan: Take the springform pan out of the freezer and pour the cheesecake batter carefully into the pan, filling it evenly within the Peeps border.
- Freeze cheesecake: Return the pan to the freezer and let it set for at least 24 hours, or until firm to the touch.
- Prepare frosting: In a mixing bowl, beat the softened butter and cream cheese together until smooth. Gradually add the heavy cream, powdered sugar, and pinch of salt, continuing to beat until light and fluffy.
- Decorate and serve: Once the cheesecake is set, optionally frost the top with the prepared frosting and sprinkle with orange sprinkle mix for a festive touch. Slice and serve chilled.
Notes
- Ensure the cream cheese is fully softened for smooth blending and a creamy filling texture.
- Do not separate the Peeps marshmallows to maintain their shape and make lining the pan easier.
- This cheesecake requires freezing to set, so plan ahead to allow for at least 24 hours of freezing time.
- If you do not have mini orange chips, you can substitute with finely chopped orange-flavored candy or omit them.
- The cheesecake is best served cold and stored in the freezer until ready to serve; transfer leftovers back to the freezer promptly.
