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Every bite of this fluffy pink M&M Snickers cheesecake feels like a party and a big hug at once. It's playful, rich, and makes you smile. The base is cookie crumbs, then chocolate and chopped candy get folded into a pillowy layer. Top everything off with a generous swirl of whipped cream and a handful of candies. No oven whatsoever—just stir, chill, and you're set. Even the busiest weeks, I manage this one for birthdays and family get-togethers, and not a crumb is left at the end.
First time I made this was for a summer kids gathering when turning on the oven was out of the question. Since then, I whip this up whenever I need something pink and fun on the dessert table.
Dreamy Ingredients
- Crushed Oreos or graham crackers: for a crunchy bottom layer. Use the freshest cookies you can for great flavor.
- Unsalted butter, melted: helps the crust stick together and turns it rich. Good butter makes it even better.
- Cream cheese, soft: go for full-fat at room temp to keep it smooth and dreamy. Cold cream cheese gets lumpy, so let it warm up.
- Powdered sugar: blends right in for sweetening. Sift it for a lump-free mix.
- Heavy cream: gives the filling an airy lift. Stick with real, plain cream for best whipping.
- Snickers bars, chopped: bring the caramel and crunch—choose fresh so they’re still soft in your cake.
- Chocolate chips, semi-sweet: melt them down for rich, chocolatey flavor. Pick a chocolate you actually like to snack on.
- Vanilla extract: rounds out the chocolate with cozy notes. Pure vanilla is worth it for the smell alone.
- Pink food coloring: gives it that signature look. Add a drop at a time till it's how you like it.
- Whipped cream: puffy cloud topping—store-bought or whip up your own.
- M&Ms and extra Snickers, chopped: pile them on top for extra flair, or swap in your favorites!
Easy Directions
- Decorate and Serve:
- Once it's firm, remove from the pan. Spoon or pipe on whipped cream, then scatter extra candies on top. Slice and dig in while it’s still nice and chilled.
- Assemble the Cheesecake:
- Spread the rosy filling over the cold crust and smooth the top. Wrap up and chill in the fridge at least four hours, or overnight for the best slices.
- Whip and Fold the Cream:
- Beat heavy cream in a chilled bowl on high till it holds stiff peaks. Gently fold into your filling with a spatula, keeping it airy.
- Tint the Filling Pink:
- Scoop some filling into a bowl, blend in a few drops of pink coloring, then fold it all back together until evenly pink.
- Beat the Filling:
- Whip up softened cream cheese, vanilla, and powdered sugar until totally smooth and fluffy. Pour in the melted (but not hot) chocolate and mix. Stir chopped Snickers in last so they don’t sink.
- Melt the Chocolate:
- Put your chocolate chips in a heat-safe bowl, melt them in the microwave in short bursts, or over gentle stovetop heat. Let it cool down so you don't melt the cream cheese later.
- Mix the Crust:
- Stir melted butter into your cookie crumbs, make sure every bit is coated, and squish the mixture down into your springform pan for a compact base. Pop it in the fridge so it firms up.
- Crush the Cookies:
- Stick cookies in a food processor or smash them in a bag with a rolling pin until they’re just crumbs. Squeeze out any chunky bits for a smooth crust mix.
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Chopped Snickers totally steal the show. They soften just enough in the creamy filling to add caramel gooeyness and great texture. My niece adored it at Thanksgiving and went home with seconds in her pocket.
How to Store It
Cover leftovers and stash in the fridge to keep it from drying out. You’ve got four days to munch. For longer storage, freeze slices wrapped up tight. Thaw them in the fridge. Even after freezing, that crust will stay crunchy. For best whipped cream, add it after thawing—not before freezing.
Swaps and Variations
Try any chocolate bar (dipped or plain) instead of Snickers for a new twist. Swap the base for chocolate wafers or gingersnaps if you’re in the mood to experiment. Not into pink? Use blue or purple instead for a different vibe.
How to Serve
Slice and serve cold right from the fridge, so it’s perfectly creamy. This is a total hit for birthdays, baby showers, or chocolate nights. Want to make it extra cute? Add sprinkles or a drizzle of caramel. Going mini? Use cupcake liners for bite-sized pieces—great for parties.
Sweet Spin Through Dessert History
In the US, cheesecake is everyone’s blank canvas for wild treats. The chilled, no-bake type took off back in the mid-1900s—folks loved how easy it was and how it showed off colorful, fun flavors. Adding classic candies like Snickers and M&Ms makes every bite feel nostalgic and cheerful.
Common Recipe Questions
- → How can I make the filling super pink?
To really boost the color, grab gel food coloring. Add it a little at a time and mix it in fully until it looks bright enough for you.
- → Is there something else I can use for the base?
Totally! If you don't want graham crackers, crush up some Oreos or any crunchy cookie you like for the bottom layer.
- → What's the best chill time before eating?
Stick it in the fridge for 4 hours at least, but if you let it sit overnight it slices cleaner and the flavors come through way more.
- → Can I swap the Snickers or M&Ms for something else?
Yep! If you've got other favorite candy bars or coated sweets, throw those in for similar texture and sweetness.
- → Do I need anything special to make this?
A springform pan helps get it out easily. And an electric mixer makes whipping up a fluffy filling super easy.
- → Is it okay for vegetarians to eat this?
It should be fine for vegetarians. Just peek at the candies you buy to make sure they match what you need.