Peppermint-Chocolate Chip Cheesecake Tart

peppermint-chocolate chip cheesecake tart Dessert
Peppermint-Chocolate Chip Cheesecake Tart
  • Prep 20 min
  • Total 60 min
  • Ingredients 5
  • Servings 10

Bring the flavors of Christmas to an elegant dessert by using Pillsbury® Refrigerated Peppermint Sugar Cookies to make the perfect crust. MORE+ LESS-

Updated September 24, 2020
Pillsbury Cookies
Make with
Pillsbury Cookies


roll (16.5 oz) Pillsbury™ refrigerated peppermint sugar cookies
cup sugar
package (8 oz) cream cheese, softened
cup miniature semisweet chocolate chips


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  • 1
    Heat oven to 350°F. Spray 9-inch tart pan with removable bottom with cooking spray. Cut cookie dough in half crosswise; cut each section in half lengthwise. With floured fingers, press dough evenly in bottom and up sides of pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
  • 2
    Bake 10 minutes; remove from oven. (If crust is slightly puffy, pierce with a fork in several places to flatten out.)
  • 3
    Meanwhile, in small bowl, beat sugar, cream cheese and eggs with electric mixer on medium speed until smooth. Pour over hot crust, sprinkle with chocolate chips.
  • 4
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. To serve, remove sides of pan; cut into wedges. Serve warm or cold; cover and refrigerate any leftovers.

Expert Tips

  • If you prefer, white vanilla baking chips can be substituted for the miniature semisweet chocolate chips.
  • For a festive look, garnish with unwrapped hard round peppermint candies.

Nutrition Information

No nutrition information available for this recipe

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