Natually Colored Raspberry, Blueberry and Lemon Cheesecake Peeps
Prep Time
20 mins
Cook Time
14 mins
Total Time
34 mins
Sweet little cheesecake Peeps flavored and colored using fruit purees.
Course: Dessert
Cuisine: American
Keyword: easter dessert, peeps, peeps cheesecake
Servings: 12
Author: Beth Jackson Klosterboer
  • 8 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoon raspberry puree
  • 1 1/2 tablespoons blueberry puree
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1 egg yolk
  • 36 mini chocolate chips
  1. Fill a 9x13 baking dish 1/2 way with water.
  2. Set dish on bottom rack in oven.
  3. Arrange other rack in the middle of the oven.
  4. Preheat oven to 325 degrees Fahrenheit.
  5. Beat cream cheese on medium speed using an electric mixer until smooth.
  6. Add sugar and beat until light and fluffy.
  7. Add egg and vanilla and beat until combined.
  8. Divide the cheesecake batter equally among three bowls.
  9. Stir raspberry puree into one bowl of batter and blueberry puree into another.
  10. In the final bowl add the lemon juice, lemon zest, and egg yolk.
  11. Fill four Peeps cavities in the silicone mold with each color of cheesecake batter.
  12. Bake the cheesecake Peeps for 14 minutes.
  13. Remove and allow to cool at room temperature for 30 minutes, then place in the freezer for at least 4 hours.
  14. Remove and un-mold cheesecakes.
  15. Refrigerate until ready to serve.
  16. Add chocolate chip eyes and nose to each Peep.