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.
INGREDIENTS- 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.
If you enjoy this recipe, you may also like Lemon Krispie Treats.
