Pink M&M Snickers Cheesecake
This Pink M&M Snickers Cheesecake is a showstopper! It's incredibly easy to whip up, requires no baking, and tastes like pure joy in every bite. Plus, that gorgeous pink color makes it perfect for so many celebrations.
Equipment
- Food Processor or Sturdy Bag and Rolling Pin
- 9-inch springform pan
- Saucepan or Microwave
- Electric mixer
- Large bowl
- Small bowl
- Spatula
Ingredients
For the Base
- 1.5 cups Graham cracker crumbs or crushed Oreos Your choice!
- 0.33 cup unsalted butter melted
For the Filling
- 3 packages cream cheese (8 oz / 226g each) softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 0.5 cup heavy cream
- 2 cups semi-sweet chocolate chips melted and cooled
- 1 cup chopped Snickers bars
- Pink food coloring (gel or liquid)
For the Toppings (Optional)
- Whipped cream For that classic cheesecake swirl on top.
- Chopped Snickers bars Extra candy bar goodness for garnish!
- M&M's Pink ones if you can find them, or any color you love for a festive touch.
Instructions
- 1. First things first, let's get the base ready. If you're starting with whole cookies or crackers, crush them up! A food processor is super quick, but sticking them in a sturdy bag and rolling over them with a rolling pin works great too. Once you have fine crumbs, mix them up with your melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or a flat measuring cup to really pack it down. Pop this into the fridge for at least 30 minutes to set up while you make the filling.
- 2. Now, gently melt your chocolate chips. You can do this in a saucepan over low to medium heat, stirring constantly. Or, if you prefer the microwave, heat in 30-second intervals, stirring well after each, until smooth. Once melted, set it aside to cool down a bit.
- 3. In a large bowl, grab your electric mixer. Beat the softened cream cheese, powdered sugar, and vanilla extract together until it's wonderfully smooth and creamy. Scrape down the sides of the bowl. Gradually add that cooled melted chocolate to the cream cheese mixture, beating until it's all combined. Then, gently fold in your chopped Snickers bars with a spatula. Don't overmix.
- 4. Take out a small portion of your chocolate-Snickers filling into a separate small bowl. Add just a few drops of pink food coloring to it first. Stir that small portion until the color is really intense. Now, gradually add this colored portion back into your main bowl of filling, stirring just until you get the shade of pink you like.
- 5. In a separate clean bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
- 6. Gently fold the whipped cream into your gorgeous pink filling. Use a spatula and a gentle hand, cutting through the mixture and folding it over. Mix just until no white streaks remain.
- 7. Pour this dreamy pink filling over your chilled crust in the springform pan. Use a spatula to smooth the top evenly. Cover the pan tightly with plastic wrap. Pop it back in the fridge for at least 4 hours, or ideally overnight, until it's completely firm and set.
- 8. Once it's set, carefully release the sides of the springform pan. Decorate with swirls of whipped cream, sprinkle with more chopped Snickers pieces, and scatter those colorful M&M's over the top. Slice with a sharp knife and serve up a piece of pink perfection!
Notes
Substitutions & Additions: Instead of Graham crackers or Oreos, try shortbread cookies, Nutter Butters, or even pretzels for a sweet and salty twist. Not a Snickers fan? Try chopped Butterfingers, Reese's cups, Twix, or Heath bars! Change the food coloring to match any holiday or occasion! Try adding about ¼ cup of chopped roasted peanuts to the crust mixture or gently folding them into the filling along with the Snickers. Swirl a little caramel sauce or peanut butter through the filling before chilling for extra layers of flavor.
Tips for Success: Seriously, if your cream cheese isn't properly softened, you'll end up with lumps! Don't add hot melted chocolate to your cream cheese mix – it can mess with the texture. Let it sit for 10-15 minutes after melting until it's just slightly warm or room temp. Stop whipping the heavy cream as soon as those stiff peaks form. When incorporating the whipped cream and the Snickers, use a gentle hand. That minimum 4 hours (or overnight) in the fridge is essential for the cheesecake to set up properly. Using a springform pan makes removing the cheesecake so easy.
How to Store It: Keep the cheesecake covered with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for about 3-4 days in the fridge. You can also freeze slices! Place individual slices on a baking sheet in the freezer until firm, then wrap them tightly in plastic wrap and then foil. They can last for up to 1-2 months. Thaw in the refrigerator before serving.