Description
This Pink M&M Snickers Cheesecake is a delightful no-bake dessert combining a crunchy cookie crust with a creamy pink-tinted chocolate and cream cheese filling packed with chopped Snickers bars, topped with colorful M&Ms and whipped cream. Perfect for parties or a fun treat, it offers a creamy and festive texture with the sweetness of chocolate, caramel, and candy pieces in every bite.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs or crushed Oreos
- â…“ 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
- Whipped cream, for topping
- Extra Snickers or M&Ms for garnish (optional)
Instructions
- Crush Cookies: Use a rolling pin or food processor to crush cookies into fine crumbs ensuring an even consistency for the crust.
- Mix Crust: Combine the crushed cookies with melted unsalted butter in a bowl until the mixture is uniformly moistened.
- Press Crust: Transfer the crumb mixture into a springform pan and press down firmly using a measuring cup or the back of a spoon to create an even crust base.
- Chill Crust: Refrigerate the pressed crust for at least 30 minutes to set it firmly before adding the filling.
- Melt Chocolate: In a saucepan over medium heat, melt the semi-sweet chocolate chips while stirring constantly for smoothness. Remove from heat and let it cool to warm temperature, avoiding overheating.
- Prepare Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese together with powdered sugar and vanilla extract until creamy and smooth without lumps.
- Combine Chocolate and Cream Cheese: Gradually incorporate the cooled melted chocolate into the cream cheese mixture, mixing thoroughly to achieve an even chocolate cream base.
- Add Snickers: Carefully fold the chopped Snickers bars into the chocolate filling using a spatula to avoid breaking the pieces excessively.
- Create Pink Hue: Stir some pink gel food coloring into a small portion of the filling, then fold it back into the main filling gently to create a marbled or lightly tinted pink effect.
- Whip Heavy Cream: In a separate chilled bowl, beat the heavy cream until stiff peaks form, ensuring it is firm enough to hold shape when folded.
- Fold Whipped Cream: Gently fold the whipped cream into the pink chocolate filling in batches until just combined, maintaining the airy texture.
- Assemble Cheesecake: Pour the prepared filling evenly over the chilled crust, smoothing the top with a spatula or the back of a spoon.
- Chill Cheesecake: Cover the assembled cheesecake and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavors.
- Remove from Pan: Carefully release the sides of the springform pan and transfer the cheesecake onto a serving plate.
- Decorate: Top the cheesecake with dollops of whipped cream, scatter M&Ms, and optionally garnish with extra Snickers or M&Ms pieces for a festive and colorful presentation.
Notes
- Using crushed Oreos instead of graham crackers will create a richer, chocolate-flavored crust.
- Allow the melted chocolate to cool but remain pourable to avoid melting the cream cheese when mixing.
- Gel food coloring is preferred for vibrant color without thinning the filling.
- For best texture and flavor, refrigerate the cheesecake overnight before serving.
- If you prefer a fully pink filling, you can add more food coloring gradually to reach the desired intensity.
- Use a cold bowl and beaters when whipping the heavy cream to help it whip faster and stabilize better.
