Peppermint Cheesecake Cake Roll on marble cutting board. There are two slices in front of the full cake roll. There's peppermint candies scattered around the roll. Next to the roll is a glass of Matcha Bubble Tea.
Peppermint Cheesecake Cake Roll in a clamshell with the label. A banner reads "Limited Time Only".

Peppermint Cheesecake

with peppermint flavored real cream cheese filling

Who says peppermint is just for the holidays? The Dutch Apron Bakery Peppermint Cheesecake Cake Roll, made with classic red velvet cake, is moist and full of flavor, from the subtle notes of chocolate to the smooth, peppermint cream cheese filling. It’s a dessert you can enjoy all season long.

Available in 19.5 oz.

Dutch Apron Bakery’s Peppermint Cheesecake Cake Roll is easy to find and even easier to share – simply set out, slice, and serve.

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Nutritional Information

Peppermint Cheesecake Cake Roll nutrition facts panel

ingredients

Sugar, cream cheese (cultured pasteurized milk and cream, salt, guar gum, carob bean gum, xanthan gum), enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid), eggs, water, soybean oil, contains 2% or less of each of the following: margarine (interesterified soybean oil, water, mono- and diglycerides, soy lecithin, sodium benzoate preservative, artificial flavor, beta carotene color, vitamin A palmitate), dextrose, food starch-modified, palm oil, natural & artificial flavor, hydrogenated cottonseed oil, calcium propionate preservative, titanium dioxide color, cocoa processed with alkali, egg whites, Red 40, citric acid, sodium benzoate preservative, corn starch, baking soda, salt, xanthan gum.

Contains egg, milk, soy, wheat.

Contains a bioengineered food ingredient.

Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.