Description
This Pink M&M Snickers Cheesecake is a delightful no-bake dessert that combines creamy cheesecake filling with crunchy Snickers pieces and colorful M&Ms on a crisp cookie base. Perfect for parties, celebrations, or anytime you want a sweet treat without turning on the oven. The cheesecake’s pink hue adds a fun and festive touch, making it visually appealing as well as delicious.
Ingredients
Base:
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1 ½ cups graham cracker crumbs or crushed Oreos
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⅓ cup melted unsalted butter
Filling:
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16 oz cream cheese, softened
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¾ cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream
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Pink food coloring (adjust to desired shade)
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1 cup chopped Snickers bars
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½ cup M&Ms
Instructions
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In a medium bowl, mix graham cracker crumbs or crushed Oreos with melted butter until evenly combined.
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Press the crumb mixture firmly into the bottom of a 9-inch springform pan or a pie dish to form the base. Refrigerate while preparing the filling.
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In a large bowl, beat softened cream cheese until smooth and creamy.
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Add powdered sugar and vanilla extract, then continue to beat until fully incorporated.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture until smooth and light.
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Add pink food coloring gradually, mixing until the desired pink color is reached.
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Fold in chopped Snickers and half of the M&Ms carefully to distribute evenly without crushing.
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Pour the filling over the chilled crust and smooth the top with a spatula.
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Sprinkle the remaining M&Ms on top for garnish.
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Cover and refrigerate for at least 4 hours or overnight to set completely.
Notes
Serve this Pink M&M Snickers Cheesecake chilled for the best texture and flavor. Use a sharp, warm knife to slice clean pieces and prevent crumbling. Store any leftovers covered tightly in the refrigerator for up to 4 days to maintain freshness. For longer storage, wrap the cheesecake securely in plastic wrap and aluminum foil and freeze for up to 1 month. When ready to serve, thaw it overnight in the refrigerator before slicing. Avoid leaving the cheesecake at room temperature for extended periods to keep the cream cheese filling fresh and safe to eat.