I bring you a playful and indulgent no-bake cheesecake that combines a creamy pink filling with chunks of Snickers and colorful M&Ms, all set on a buttery graham cracker crust. It’s rich, festive, and perfect for birthdays, holidays, or any time I want a dessert that makes people smile. The vibrant pink color and candy topping give it that over-the-top look that turns any gathering into a celebration.

Why You’ll Love This Recipe

I love this recipe because it’s fun to make, requires no baking, and gives me a creamy, flavorful cheesecake every time. The balance of tangy cream cheese, sweet candy bars, and the buttery crunch of the crust hits all the right notes. It’s easy to customize, sets up beautifully in the fridge, and makes the perfect centerpiece for a dessert table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Crust

• 2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For The Cheesecake Filling

• 24 oz full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream, at room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• A few drops of pink food coloring (gel or liquid, to desired shade)
• 1 cup chopped Snickers bars
• ¾ cup M&Ms

For The Topping

• 1½ cups whipped cream
• Extra chopped Snickers bars
• Extra M&Ms

Directions

1. Make The Crust: In a bowl, I mix the graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. I press it firmly into the bottom of a 9-inch springform pan to create an even base. I chill the crust in the refrigerator for at least 15–20 minutes to help it set.
2. Whip The Cream: I beat the heavy cream in a chilled mixing bowl until stiff peaks form. I set it aside to fold into the filling later.
3. Prepare The Cheesecake Mixture: In a large bowl, I beat the softened cream cheese until smooth and lump-free. Then, I add the granulated sugar, sour cream, and vanilla extract, continuing to beat until everything is creamy and combined.
4. Add Color And Candy: I stir in a few drops of pink food coloring until I reach a soft pink hue. Then, I gently fold in the whipped cream using a spatula, followed by the chopped Snickers and M&Ms.
5. Assemble The Cheesecake: I pour the cheesecake mixture over the chilled crust and smooth the top with a spatula. I cover the pan and refrigerate it for at least 4 hours, preferably overnight, so it sets completely.
6. Decorate And Serve: Once the cheesecake is firm, I top it with whipped cream swirls, more chopped Snickers bars, and a generous sprinkle of M&Ms. I slice and serve it chilled.

Servings And Timing

• Servings: 12 slices
• Prep Time: 25 minutes
• Chill Time: At least 4 hours (overnight is best)

Variations

• Candy Swap: I like switching out Snickers for other candy bars like Reese’s, Twix, or Milky Way to change the flavor.
• Cookie Crust Options: Sometimes I use crushed Oreos or chocolate cookies instead of graham crackers for a richer chocolate crust.
• Color Themes: I change the food coloring based on the occasion—red for Valentine’s, pastel for Easter, or green for St. Patrick’s Day.
• Mini Cheesecakes: I press the crust and filling into muffin tins with cupcake liners to make individual servings.
• Lighter Option: I’ve made a lighter version using low-fat cream cheese and Greek yogurt instead of sour cream, with reduced sugar.

Storage/Reheating

• I store leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days.
• For freezing, I slice the cheesecake, wrap each slice in plastic wrap, then place them in a freezer-safe bag. It keeps well for up to 2 months. To serve, I thaw the slices overnight in the fridge.
• Since this is a no-bake dessert, no reheating is needed. I let it sit at room temperature for 10–15 minutes before slicing for the smoothest texture.

FAQs

Can I Use A Different Type Of Candy?

Yes, I often swap out Snickers for Twix, Reese’s, or Milky Way. The recipe is flexible, and I can use whatever candy I enjoy most.

Do I Have To Use Food Coloring?

No, the pink coloring is just for fun and visual appeal. I can leave it out, and the cheesecake will still taste amazing, just without the colorful flair.

Can I Make This Ahead Of Time?

Absolutely. I prefer making it the day before I serve it. It gives the cheesecake plenty of time to firm up, and the flavors settle beautifully.

How Do I Slice The Cheesecake Neatly?

I use a sharp knife dipped in hot water and wiped dry between each cut. This helps me get smooth, clean slices every time.

What If I Don’t Have A Springform Pan?

I can use a deep dish pie pan or an 8×8 inch baking dish. I won’t be able to remove the cheesecake as easily, but it will still taste just as good.

Conclusion

This Pink M&M Snickers Cheesecake is everything I want in a dessert—fun, colorful, creamy, and indulgent. It’s easy to make, even easier to customize, and guaranteed to impress. I make it when I want to bring something playful and delicious to the table, and it never disappoints.

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