Pink M&M Snickers Cheesecake
Step-by-step instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, blend the graham cracker crumbs (or crushed Oreos) with melted butter until well combined.
- Firmly press the mixture into a greased 9-inch springform pan to create the crust.
- In another bowl, beat the softened cream cheese along with powdered sugar and vanilla extract until it’s smooth and creamy.
- Gently fold in the chopped Snickers bars and Pink M&Ms into the cream cheese mixture.
- Pour the creamy filling over the prepared crust, spreading it evenly.
- Refrigerate the cheesecake for at least 4 hours, or until it is fully set.
- Before serving, top it with whipped cream and additional Pink M&Ms for an extra pop of color.
Best ways to enjoy it
This cheesecake can stand alone as a stunning centerpiece for any dessert table. Serve it chilled and garnish with fresh berries or a drizzle of chocolate sauce for an added touch! A cup of coffee or a scoop of vanilla ice cream would be the perfect partners to balance the rich flavors.
How to store
Leftovers? No problem! To keep your Pink M&M Snickers Cheesecake fresh, store it in the refrigerator covered with plastic wrap for up to five days. If you want to enjoy it later, it can also be frozen. Just slice it in portions, wrap them tightly in plastic wrap, and place them in an airtight container. It can last for up to two months in the freezer. Always make sure to thaw in the refrigerator before serving!
Helpful cooking tips
- Make sure your cream cheese is at room temperature to achieve that smooth consistency.
- If you’re short on time, you can use store-bought whipped cream instead of whipping your own.
- For added texture, try drizzling some crushed Snickers or extra Pink M&Ms on top before serving.
Creative twists
Feeling adventurous? Here are a few ideas to personalize your cheesecake:
- Swap out the Snickers pieces for your favorite candy bars like Reese’s or Twix for a different yet delightful flavor.
- For a chocolatey kick, mix in a tablespoon of cocoa powder into the cream cheese mixture.
- Instead of Pink M&Ms, use seasonal candies to match holidays — think red and green M&Ms for Christmas!
Your questions answered
How long does it take to prepare this cheesecake?
The active preparation time is about 30 minutes, but don’t forget to factor in the chilling time of at least 4 hours for the cheesecake to set properly.
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese for a lighter version of this cheesecake. Just be aware that the texture may differ slightly.
Is it safe to store the cheesecake at room temperature?
It’s best to keep the cheesecake refrigerated. Leaving it out at room temperature for an extended period could compromise freshness and safety due to the cream cheese content.
This Pink M&M Snickers Cheesecake is a perfect blend of sweetness and texture, and trust me, it’ll become a favorite in your household as it has in mine! Enjoy the process and the delightful results!
Pink M&M Snickers Cheesecake
A delightful no-bake cheesecake filled with Snickers bars and topped with colorful Pink M&Ms, perfect for any celebration or a special treat.
For the crust
- 1.5 cups graham cracker crumbs or crushed Oreos (Use crushed Oreos for a richer taste.)
- 1/3 cup unsalted butter, melted (Melted before mixing with crumbs.)
For the filling
- 24 oz cream cheese, softened (Make sure at room temperature for smooth consistency.)
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped Snickers bars (Chop into small pieces.)
- 1 cup Pink M&Ms
For topping
- 1 cup whipped cream (Can use store-bought for convenience.)
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, blend the graham cracker crumbs (or crushed Oreos) with melted butter until well combined.
- Firmly press the mixture into a greased 9-inch springform pan to create the crust.
- In another bowl, beat the softened cream cheese along with powdered sugar and vanilla extract until smooth.
- Gently fold in the chopped Snickers bars and Pink M&Ms into the cream cheese mixture.
- Pour the creamy filling over the prepared crust, spreading it evenly.
- Refrigerate the cheesecake for at least 4 hours, or until fully set.
- Before serving, top it with whipped cream and additional Pink M&Ms.
Store leftovers in the refrigerator covered with plastic wrap for up to five days. For longer storage, freeze in portions for up to two months and thaw in the refrigerator before serving.
