It’s Peeps season y’all, and I’m here to make Peepstory (Peep history, of course). Whether you’re a long-time stan of this classic Easter confection or a forever hater, you cannot deny that Peeps are essential to marking the turn of the season. When Peeps hit the shelves, you know it’s springtime. I promise you, these Peeps cheesecake bars will convince even your most stubborn friends of the magic of Peeps. With added Marshmallow Fluff to give this dessert the full Peeps treatment, this cheesecake is light, melt-in-your-mouth decadent, and reminiscent of your favorite Easter treat.
Whether you’re serving this up at an Easter brunch or just need to add a splash of fun and color to your life, these Peeps cheesecake bars are going to become your go-to spring dessert. These can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
Did you try making these? Let us know what you think in the comments down below!
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Ingredients
Crust
-
Cooking spray
- 16
graham crackers (from about 2 sleeves)
- 1/2 cup
(1 stick) unsalted butter, melted
- 2 Tbsp.
granulated sugar
- 1 tsp.
kosher salt
Filling
- 3
(8-oz.) pkg. cream cheese, softened
- 1
(7.5-oz.) jar Marshmallow Fluff
- 1/2 cup
sour cream
- 1/4 cup
(50 g.) granulated sugar
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
- 3
large eggs
-
Blue, purple, yellow, and pink food coloring
-
Crust
- Step 1Arrange a rack in center of oven; preheat to 350°. Line a 13″ x 9″ baking dish with parchment, leaving an overhang on 2 opposite long sides. Grease parchment with cooking spray.
- Step 2In a food processor, pulse graham crackers until fine crumbs form, about 45 seconds. Add butter, sugar, and salt and pulse until mixture resembles wet sand, about 30 seconds more. Pour mixture into prepared dish and pat down using your hands or the back of a measuring cup.
- Step 3Bake crust until deeply golden brown, 10 to 12 minutes. Reduce oven temperature to 325°.
-
Filling
- Step 1In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat cream cheese on medium-high speed until smooth. Add Fluff, sour cream, sugar, vanilla, and salt and beat until smooth. Scrape down bowl. Add eggs and beat until incorporated.
- Step 2Divide batter among 4 medium bowls. Mix 2 to 3 drops of blue, purple, yellow, and pink food coloring in each bowl to achieve pastel colors.
- Step 3Pour each color over crust lengthwise in a straight line; it’s okay if they slightly overlap. Using the back of a fork or a spoon, swirl batter crosswise 5 to 6 times, then swirl lengthwise 5 to 6 times.
- Step 4Bake bar until top is dry, edges are slightly browned, and center slightly jiggles, about 25 minutes. Let cool 10 minutes, then refrigerate until set, at least 1 hour and up to 24.
- Step 5Using parchment overhang, lift out bar and transfer to a cutting board. Slice into bars.
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