Description
This Pink M&M Snickers Cheesecake is a delightful no-bake dessert combining a crunchy cookie crust with a creamy chocolate and cream cheese filling swirled with pink coloring and studded with chopped Snickers bars. Topped with colorful M&Ms and whipped cream, it offers a fun and festive treat perfect for parties or special occasions.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs or crushed Oreos
- ⅓ cup melted unsalted butter
Filling
- 1 cup semi-sweet chocolate chips
- 3 (8 oz) blocks cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups heavy cream
- 2 tsp vanilla extract
- 4 Snickers bars, chopped
- Pink food coloring (gel preferred)
Toppings
- 1 cup M&Ms, for topping
- Whipped cream, for topping
- Extra Snickers or M&Ms for garnish (optional)
Instructions
- Crush Cookies: Use a rolling pin or food processor to crush graham crackers or Oreos into fine crumbs for the crust.
- Mix Crust: Combine the cookie crumbs with melted unsalted butter until the mixture is evenly coated and holds together well.
- Form Crust: Press the crumb mixture firmly into the base of a springform pan, smoothing the surface evenly with the bottom of a measuring cup or glass.
- Chill Crust: Place the pan in the refrigerator and chill the crust for at least 30 minutes to set firmly.
- Melt Chocolate: In a saucepan over medium heat, melt semi-sweet chocolate chips while stirring constantly to avoid burning.
- Cool Chocolate: Remove the melted chocolate from heat and let it cool to warm (not hot) temperature to prevent curdling the filling.
- Prepare Cream Cheese Mixture: In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy with no lumps.
- Combine Chocolate and Cream Cheese: Gradually add the cooled melted chocolate into the cream cheese mixture, mixing continuously until fully blended.
- Add Snickers: Fold in the chopped Snickers bars gently using a spatula to evenly distribute without breaking them down too much.
- Create Pink Swirl: Stir some pink gel food coloring into a small portion of the filling, then fold this colored portion back into the main filling to achieve a marbled pink effect.
- Whip Cream: In a separate bowl, beat the cold heavy cream until stiff peaks form, creating a light and fluffy whipped cream.
- Fold Whipped Cream: Gently fold the whipped cream into the pink chocolate filling until just combined, maintaining the airiness of the cream.
- Fill Crust: Pour the completed filling into the chilled crust and smooth the surface evenly with a spatula.
- Chill Cheesecake: Cover the springform pan and refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.
- Unmold: Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving plate.
- Decorate: Garnish the cheesecake with whipped cream, M&Ms, and extra chopped Snickers bars as desired to add color and texture.
Notes
- If you prefer, use crushed Oreos instead of graham crackers for a richer crust flavor.
- Ensure the melted chocolate is cooled before mixing with the cream cheese to avoid curdling.
- For best results, refrigerate the cheesecake overnight to fully set and develop flavors.
- Use gel food coloring for vibrant color without altering the texture of the filling.
- The recipe does not require baking, making it a quick and easy no-bake dessert option.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
