Pink M&Ms Snickers Cheesecake

This decadent no-bake pink cheesecake transforms everyday candy favorites into an impressive dessert that's perfect for celebrations or whenever you need a special sweet treat. The combination of creamy chocolate-infused filling studded with Snickers chunks and topped with colorful M&Ms creates a dessert that's as beautiful as it is delicious.

I first created this showstopper for my daughter's birthday when she requested something "pink and chocolatey." The oohs and aahs when I brought it to the table made it an instant family tradition, and now it appears at most of our celebrations.

Ingredients

• Graham cracker crumbs or crushed Oreos: Provide the perfect crunchy foundation. Oreos create a darker contrast against the pink filling for more visual impact.
• Unsalted butter: Binds the crust together. Make sure it's completely melted for even distribution.
• Cream cheese: Forms the luxurious base. Always use full-fat for the richest texture and flavor, and ensure it's properly softened.
• Powdered sugar: Sweetens without the graininess of granulated sugar.
• Vanilla extract: Enhances all the flavors. Pure extract rather than imitation makes a noticeable difference.
• Heavy cream: Creates that perfect mousse-like texture when whipped and folded in.
• Semi-sweet chocolate chips: Add depth and richness. Choose good quality chips for the smoothest melt.
• Chopped Snickers bars: Provide caramel-nutty pockets of flavor throughout the filling.
• Pink food coloring: Transforms this into a showstopper. Gel coloring gives the most vibrant results with minimal liquid.
• M&Ms and additional Snickers for topping: Create that eye-catching candy shop appearance.

How To Make Pink M&M Snickers Cheesecake

Prepare the crust:

Process graham crackers or Oreos until they become fine crumbs with no large pieces remaining. Mix thoroughly with melted butter until the mixture resembles wet sand. Press firmly into your springform pan using the bottom of a measuring cup to create an even layer with a slight rim around the edges. The crust should be compact enough that it holds together when touched.

Melt the chocolate:

Place chocolate chips in a heat-safe bowl over simmering water making sure the bottom doesn't touch the water. Stir frequently as they begin to melt to prevent scorching. Once completely smooth remove from heat and allow to cool for about 5 minutes until still fluid but not hot enough to melt the cream cheese.

Prepare the filling base:

Beat cream cheese for 2-3 minutes until completely smooth with no lumps whatsoever. Add powdered sugar and vanilla and beat again until incorporated. The mixture should be silky and slightly fluffy. With mixer on low gradually pour in the cooled melted chocolate stopping to scrape down the sides frequently for even distribution.

Create the pink color:

Transfer about 1 cup of the filling to a separate bowl. Add pink food coloring a few drops at a time stirring between additions until you reach a vibrant pink shade. Remember that the color will lighten slightly when you add the remaining ingredients. Gradually fold this pink portion back into the main filling creating a uniform color throughout.

Incorporate final elements:

Whip heavy cream in a chilled bowl until it forms stiff peaks that hold their shape when the beater is lifted. Using a large spatula gently fold the whipped cream into the pink filling with a cutting and lifting motion to maintain as much air as possible. Once incorporated fold in the chopped Snickers pieces distributing them evenly throughout.

Assemble and chill:

Pour the completed filling onto the chilled crust smoothing the top with an offset spatula. Create decorative swirls if desired. Cover with plastic wrap without touching the surface. Refrigerate for at least 4 hours though overnight is ideal for the most stable texture and fully developed flavors.

Garnish and serve:

Just before serving release the springform pan sides by running a thin knife around the edge. Pipe whipped cream around the border and scatter M&Ms and additional Snickers pieces artfully across the top. For cleanest slices dip your knife in hot water and wipe clean between cuts.

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The Snickers pieces are truly what make this cheesecake special. During my testing I discovered that freezing the candy bars for about 20 minutes before chopping creates cleaner cuts without the caramel sticking to your knife. My grandmother always said a good dessert needs textural contrast and these little nuggets of chocolate caramel and peanuts deliver exactly that surprise element that makes everyone ask for the recipe.

Make-Ahead Options

This cheesecake is perfect for planning ahead. You can prepare it up to 2 days before your event keeping it covered in the refrigerator. Add the final decorative toppings just before serving for the freshest appearance. The crust actually improves with a day of resting as the moisture from the filling slightly softens it creating a perfect textural balance.

Candy Substitutions

Feel free to customize this cheesecake with your favorite candy combinations. Reese's Peanut Butter Cups create an amazing chocolate-peanut butter variation. Milky Way bars offer a similar texture to Snickers but without the nuts. For a mint chocolate version substitute Andes mints and use green food coloring instead of pink. The versatility of this base recipe means you can create a different version for every occasion.

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Serving Suggestions

This cheesecake pairs beautifully with a simple raspberry sauce which cuts through the richness and complements the pink color. For a more decadent presentation drizzle individual slices with warm chocolate sauce just before serving. Serve slightly chilled but not ice cold to experience the full flavor profile. For special occasions consider adding sparkler candles which create a magical effect against the pink background.

Frequently Asked Questions

→ Can I substitute the graham cracker base?

Yes, you can replace graham crackers with crushed Oreos or even digestive biscuits. Just ensure the crumbs mix well with the melted butter for a firm crust.

→ What kind of chocolate should I use?

Semi-sweet chocolate is recommended for this cheesecake as it balances the sweetness of the filling. You can also use milk chocolate for a sweeter option.

→ How do I achieve the pink color?

Use pink food coloring, either gel or liquid, to add a vibrant hue to the filling. Gradually mix to your desired shade of pink.

→ Can I make this cheesecake ahead of time?

Yes, this cheesecake can be prepared a day in advance and stored in the refrigerator. Add toppings just before serving for optimal texture and appearance.

→ Is heavy cream necessary for the filling?

Heavy cream is vital as it adds lightness and stability to the filling. Ensure it’s whipped to stiff peaks before incorporating.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices.