Pink Paradise: No-Bake M&M Snickers Cheesecake

The Pink Paradise: No-Bake M&M Snickers Cheesecake is a show-stopping dessert that's as fun to make as it is to eat! With a rich and creamy pink chocolate filling, studded with Snickers pieces and M&Ms, all resting on a chocolate cookie crust, this cheesecake is perfect for parties and special occasions.

• Chocolate cookie crumbs: 1 ½ cups (graham crackers or crushed Oreos)
• Unsalted butter: ⅓ cup, melted
• Semi-sweet chocolate chips: 2 cups
• Cream cheese: 3 (8 oz) packages, softened
• Powdered sugar: 1 cup
• Vanilla extract: 1 tsp
• Heavy cream: ½ cup
• Chopped Snickers bars: 1 cup (reserve some for garnish, optional)
• Pink food coloring: gel or liquid, to achieve desired color
• Whipped cream: for topping
• M&Ms: for topping
• Chopped Snickers bars: optional, for topping

Step 1:

Grind the chocolate cookies into crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.

Step 2:

Combine the crumbs with melted butter and mix well.

Step 3:

Press the mixture firmly into the bottom of a springform pan.

Step 4:

Chill the crust in the fridge for at least 30 minutes to set.

Step 5:

In a saucepan over medium heat, melt the chocolate chips, stirring constantly to avoid burning.

Step 6:

Remove the saucepan from heat and let the melted chocolate cool slightly.

Step 7:

With an electric mixer, whip the softened cream cheese, powdered sugar, and vanilla extract in a separate bowl until smooth and creamy.

Step 8:

Slowly add the cooled chocolate to the cream cheese mixture, beating until well combined.

Step 9:

Gently fold the chopped Snickers bars into the chocolate mixture.

Step 10:

In a small bowl, mix a few drops of pink food coloring into a bit of the chocolate mixture. Stir well.

Step 11:

Add the pink-colored mixture back to the main bowl, mixing after each addition, until the desired shade of pink is achieved.

Step 12:

In another bowl, whip the heavy cream to stiff peaks.

Step 13:

Gently fold the whipped cream into the pink chocolate mixture until just combined, being careful not to overmix.

Step 14:

Pour the pink chocolate filling over the chilled crust and smooth the top with a spatula.

Step 15:

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until completely set.

Step 16:

Once chilled, remove the cheesecake from the pan.

Step 17:

Garnish with whipped cream, colorful M&Ms, and additional chopped Snickers bars if desired.

• Serve this cheesecake at your next party or celebration for a fun and colorful dessert.
• Store in the refrigerator for up to 5 days, covered with plastic wrap.

• If you prefer, you can use milk or dark chocolate chips instead of semi-sweet.
• For a more vibrant pink color, use gel food coloring.

Tips from Well-Known Chefs

• Chef Christina Tosi recommends adding a touch of sea salt to the crust for an extra layer of flavor.

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