• 12 oz (1 1/2 bricks) cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1 T. all-purpose flour
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 cup sour cream
  • 2 T. heavy cream
  • 12 Peeps Oreos
  • 3 T. marshmallow creme
  • 12 Peeps bunnies
  • electric pink gel paste food color
  • 1/2 T. pink sanding sugar
  • 6 to 8 pieces of spaghetti


0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description

So my first real love for these little sugar covered marshmallows happened to be when I was pregnant for my son. I never had a love for Peeps prior to then, but since those cravings I’ve still sort of been a nut for them. Isn’t it strange how that is? I also craved raw potatoes with salt. This is probably strange, but I pick off the little eyes and nose and eat those. They don’t really taste like anything though. Then I eat the marshmallow and repeatedly say “MMM.” It’s the sugar coating that gets me.

Recipe Directions

  1. Preheat oven to 300 degrees. 

  2. In a large mixing bowl, add in the cream cheese, sugar, and flour. Beat on medium until creamy.

  3. Add in the egg and vanilla extract. Beat on medium/high until incorporated. Scrape down the sides of the bowl.

  4. Add in the sour cream and heavy cream. Beat on medium/high until combined.

  5. Remove about 1/2 cup of cheesecake batter and place it in a small bowl. Squirt a 6-7 drops of electric pink gel paste food color into the batter. Stir. 

  6. Add the electric pink cheesecake batter into a sandwich bag. Set side.

  7. Spray a mini cheesecake pan with non-stick cooking spray. Be sure to get the sides thoroughly.

  8. Add an oreo cookie  to the bottom of each cavity.

  9. Fill the cavity about 1/2 way full with the white cheesecake batter.

  10. Cut the corner out of the sandwich bag with the pink filling in it.

  11. Stick the corner of the sandwich bag into the center of the cheesecake. Give it a squeeze and pull up. Repeat with all of the cavities. Don't overfill the cavities because the cheesecake will rise and then shrink down.

  12. Give the pan a few taps to let the batter settle into any air pockets.

  13. Place into the preheated oven and bake for 20 minutes or until the cheesecakes no longer jiggle. They will rise up and once removed from the oven shrink down.

  14. Leave the cheesecakes in the pan and let them come to room temperature.

  15. Once they are at room temperature, place into the fridge until chilled. I covered my pan with tin foil and let cheesecakes sit overnight in the fridge.

  16. Push the bottoms up and out of the pan to remove each cheesecake.

  17. Place the marshmallow creme into a sandwich bag. Cut the corner out of one side.

  18. Pipe a small dot in the center of each cheesecake. Don't add too much otherwise it will drip over the edges and onto the serving plate. 

  19. Add a pink of  the sanding sugar to the top of the marshmallow creme.

  20. Break the spaghetti so it's only long enough to stick into all of the bunny and cheesecake. I think mine were maybe 2.5 or 3 inches long. 

  21. Stick the spaghetti into the bottom of the bunny and push it all the way to the top without it poking through. There should be some still sticking out to stick into the cheesecake. Slide that part of the spaghetti into the cheesecake. That will help support the Peeps and prevent them from falling all over. You can also use the Peeps chicks if you don't want to have a piece of spaghetti in your cheesecake.

  22. Serve immediately or store in the fridge.