Peppermint-Chocolate Chip Cheesecake Tart

  • Prep 20 min
  • Total 60 min
  • Ingredients 5
  • Servings 10
Peppermint-Chocolate Chip Cheesecake Tart


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.
  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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