This Pumpkin Peeps Cheesecake will take your fall dessert to the next level. It is layered with delicious Oreos, and cheesecake filling then topped with Pumpkin Peeps. Did I mention it is also a no-bake cheesecake? Yes!

Pumpkin Peeps Cheesecake

If you are looking for a fun, unique and sweet treat to serve up for Halloween, look no further!

This pumpkin peeps cheesecake is so easy to make and is the perfect dessert to serve up to a small crowd.

If you like cheesecake, sweetness, and adorable Halloween treats, this is for you!

Want more Halloween treats? Try our Halloween Cupcakes, Halloween Cookie Cake, and Spider Treat Containers.

What You Need to Make Pumpkin Peeps Cheesecake

Oreo cookies
Butter – melted
Pumpkin Peeps
Cream Cheese – softened
Eagle-brand Milk Sweetened condensed Milk
Vanilla
Mini Chocolate Chips
Mini Orange Chips or sprinkles
Heavy Cream
Powdered Sugar
Salt

Can I use Halloween Oreos?

You totally can! Halloween Oreos would totally work in this recipe.

How far in advance can I make this?

This can be made 2-3 days in advance and can be stored in the freezer until ready to serve.

How to Make a Pumpkin Peeps Cheesecake

In Food Processor, or Blender, place the Oreo Cookies (including the filling) and pulse until you have fine crumbs. Place the Crumbs in a bowl.

Place the Butter in a bowl, and microwave for about 15 seconds, or until the Butter is melted. Pour the Butter over the crumbs, and stir well to coat the cookie crumbs.

Line the 6 inch Spring-form pan with Parchment Paper, and pour the crumbs into Pan.

Using the back of a spoon, or your fingers if you prefer, press the crumbs evenly into the bottom of the pan, and smooth out to an even layer.

Open the packages of Peeps, and you’ll find the rows of Peeps are attached, so leave them attached to each other, do not separate them. Place the Peeps against the side of the Spring-form pan, on top of the Crust, and line the whole pan with the Peeps. Place the Pan in the Freezer.

In the mixing bowl of a stand Mixer, place the softened Cream Cheese, and pour in the Eagle-brand Milk, or sweetened condensed Milk. Add the Vanilla, and blend on low until mixed. Scrape down the sides of the bowl, and mix until completely blended and smooth. You may want to scrape the sides of the bowl a couple of times, to make sure all the cream cheese is well blended.

Remove the mixing bowl from the mixer, and fold in the Mini Chocolate Chips, and the Orange Chips.

Remove the pan from the Freezer and pour the Cheesecake batter into the Pan, filling the pan with the batter.

Place the pan back in the freezer for 24 hours.

To Decorate The Cheesecake

When the Cheesecake has been in the freezer for 24 hours, check the cheesecake and make sure it is set, or firm to the touch.

In the mixing bowl of a stand mixer, place the Butter, and Cream Cheese, and mix well to blend until smooth. Scrape down the sides of the bowl, and blend.

Add the Heavy Cream, and pinch of Salt, and blend until smooth.

Add the Powdered Sugar a cup at a time, and mix on low, until all the Powdered Sugar has been added, and the Frosting is smooth and creamy.

Add Orange Food Coloring Gel to the Mixing bowl, and blend to mix. Add more Food Coloring if needed, until the desired Orange Color is achieved.

Place the Frosting in a Pastry bag with the Large Star Tip.

Pipe the Frosting around the edge of the top of the Cheesecake in large dollops (See Photo), and then Sprinkle on the Orange Sprinkle Mix to finish decorating the Cheesecake.

Place the Cheesecake back in the freezer until time to serve.

To serve, cut in 2-inch pieces. Enjoy!

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