Description
A vibrant, no-bake pink cheesecake studded with Snickers chunks and colorful M&Ms atop a chocolate cookie crust.
Ingredients
Units
Scale
- 1 1/2 cups chocolate cookie crumbs (e.g., crushed Oreos or graham crackers)
- 1/3 cup unsalted butter, melted
- 2 cups semi-sweet chocolate chips
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1 cup chopped Snickers bars (plus extra for garnish)
- Pink food coloring (gel or liquid)
- Whipped cream (for topping)
- M&Ms (for topping)
Instructions
- Grind the chocolate cookies into fine crumbs.
- Mix crumbs with melted butter and press into a springform pan bottom; chill for 30 minutes.
- Melt chocolate chips over medium heat, stirring until smooth; let cool slightly.
- Beat cream cheese, powdered sugar, and vanilla until creamy.
- Slowly add cooled chocolate to cream cheese mixture; mix until combined.
- Fold in chopped Snickers.
- Tint a portion of the mixture pink, then mix back for desired color.
- Whip heavy cream to stiff peaks; gently fold into mixture.
- Pour filling over crust, smooth top, and refrigerate for at least 4 hours or overnight.
- Top with whipped cream, M&Ms, and extra Snickers before serving.
Notes
- Use gel food coloring for a vibrant pink hue.
- Substitute dark or milk chocolate if preferred.
- Chilling overnight yields the best texture.
- A pinch of salt in the crust enhances the flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg