Pink M&M Snickers Cheesecake (No-Bake)
A dreamy and delicious no-bake cheesecake layered with Snickers and M&Ms, perfect for any celebration!
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Food Processor
Ingredients
Crust
- 1.5 cups Graham cracker crumbs or crushed Oreos
- 1/3 cup Unsalted butter, melted
- 1 tbsp Sugar (optional)
Filling
- 16 oz Cream cheese, softened
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream, cold
- a few drops Pink food coloring or strawberry syrup for color and light flavor
- 3/4 cup Chopped Snickers bars
- 1/2 cup Pink or classic M&Ms
Optional Toppings
- Melted chocolate drizzle
- Whipped cream swirls
- Crushed cookies or candy sprinkles
Instructions
- Prepare the Base: Crush your graham crackers or Oreos, mix with melted butter and sugar, and press firmly into the bottom of an 8- or 9-inch springform pan. Chill in the fridge to set while preparing your filling.
- Make the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and fluffy. Add pink food coloring or strawberry syrup and mix until you reach your desired shade.
- Whip the Cream: Using a separate bowl, whip your cold heavy whipping cream until stiff peaks form. Gently fold it into the cream cheese mixture to keep things light and airy.
- Add the Candy: Fold in the chopped Snickers and half the M&Ms, reserving the rest for the top.
- Assemble the Cheesecake: Spoon the filling over your chilled base, smoothing the top. Sprinkle with remaining M&Ms and any extra Snickers bits for plenty of color and crunch.
- Chill: Cover and refrigerate for at least 4-6 hours, or overnight, until the cheesecake is fully set and sliceable.
- Decorate and Serve: Just before serving, drizzle with melted chocolate, add whipped cream swirls, or decorate with more candies or cookies—get creative!
Notes
Store your cheesecake in an airtight container in the refrigerator for up to four days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to one month.