Name: Pink M&M Snickers Cheesecake
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 cups crushed chocolate sandwich cookies (like Oreos); 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 1/2 cups heavy whipping cream; Pink food coloring (gel preferred); 1 cup chopped Snickers bars; 1 cup pink or Valentine-themed M&Ms; Extra candies for garnish (optional)

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This Pink M&M Snickers Cheesecake is everything I want in a no-bake dessert—creamy, sweet, and bursting with candy bar goodness. With a crunchy cookie crust, a pink-tinted cream cheese filling, and loads of chopped Snickers and M&Ms mixed in, this cheesecake is fun, festive, and totally irresistible. Whether I’m making it for a party, Valentine’s Day, or just to satisfy my candy cravings, it never disappoints.

Why You’ll Love This Recipe

I love how simple this cheesecake is—no oven, no water bath, no fuss. Just mix, chill, and enjoy. The base is buttery and crisp, the filling is smooth with a lovely light pink color, and the Snickers and M&Ms add texture, color, and chocolatey-peanut caramel flavor in every bite. It’s one of those desserts that looks impressive but takes surprisingly little effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust
2 cups graham cracker crumbs (or crushed Oreos)
1/2 cup melted unsalted butter

For the filling
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups heavy whipping cream
Red food coloring (just a few drops for a light pink hue)
1 1/2 cups chopped Snickers bars
3/4 cup pink or regular M&Ms (plus extra for topping)

Directions

I mix the graham cracker crumbs and melted butter in a bowl until the texture feels like wet sand. I press it into the bottom of a springform pan to create a firm crust, then chill it in the fridge while I make the filling.
In a large mixing bowl, I beat the cream cheese until smooth. I add the powdered sugar, vanilla, and sour cream, and continue beating until everything is fully combined.
In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
I stir in a few drops of red food coloring until I get a soft pink color, then fold in the chopped Snickers and M&Ms.
I pour the filling over the chilled crust, smooth out the top, and sprinkle a few extra M&Ms for decoration.
I refrigerate the cheesecake for at least 6 hours, or preferably overnight, until it sets completely.
When ready to serve, I slice and enjoy this candy-loaded beauty straight from the fridge.

Servings and timing

This cheesecake makes about 10–12 slices. It takes around 20 minutes to prepare and needs at least 6 hours in the fridge to set properly—so I usually make it the night before.

Variations

I like swapping the graham cracker crust for crushed chocolate cookies or even pretzels for a salty-sweet contrast. For different flavor combos, I’ve used chopped Twix, Milky Way, or Reese’s instead of Snickers. And when I want to match a party theme, I just switch up the color of the M&Ms.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. It stays firm and delicious. Since it’s a no-bake cheesecake, I never reheat it—just serve it cold right out of the fridge. If I want to make it ahead, I freeze the whole cheesecake (wrapped tightly) for up to 1 month, then thaw it in the fridge before serving.

FAQs

Can I use Cool Whip instead of whipping cream?

Yes, I’ve used Cool Whip as a shortcut, and it works just fine. I just fold it gently into the cream cheese mixture.

Do I have to use pink food coloring?

Not at all. I like the pink look for holidays or themed parties, but the flavor stays the same with or without it.

Can I use other candy bars?

Absolutely. I’ve made this with all sorts of mix-ins—Reese’s, Kit-Kats, Milky Ways. It’s super customizable.

What kind of pan should I use?

I use a springform pan so I can easily release the cheesecake once it’s set. If I don’t have one, I use a deep pie dish or square baking dish and slice it like bars.

Is this cheesecake overly sweet?

It’s sweet but balanced. The cream cheese and sour cream keep it tangy, and I adjust the sweetness by using fewer candies if needed.

Conclusion

Pink M&M Snickers Cheesecake is the perfect blend of creamy, crunchy, sweet, and salty. I love how easy it is to make, how fun it looks, and how every bite has something delightful—chocolate, caramel, crunch, and smooth cheesecake. It’s a dessert that always makes people smile, and one I’ll keep making again and again.

Pink M&M Snickers Cheesecake

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This Pink M&M Snickers Cheesecake is a no-bake dessert dream—creamy, colorful, and packed with chunks of Snickers and M&Ms in every bite. Featuring a buttery cookie crust, pink-tinted cheesecake filling, and festive candy mix-ins, it’s a fun and easy treat for parties, Valentine’s Day, or any candy lover’s celebration. Chill, slice, and enjoy—no oven needed!

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes (including chill time)
Yield: 10–12 servings
Category: Dessert, No-Bake
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups crushed chocolate sandwich cookies (like Oreos)
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
Pink food coloring (gel preferred)
1 cup chopped Snickers bars
1 cup pink or Valentine-themed M&Ms
Extra candies for garnish (optional)

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Instructions

Mix crushed cookies and melted butter in a bowl. Press mixture into the bottom of a springform pan to form the crust. Chill in the fridge while preparing the filling.
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
In a separate bowl, whip heavy cream to stiff peaks.
Fold whipped cream into the cream cheese mixture until combined.
Add pink food coloring and stir until evenly tinted.
Fold in chopped Snickers and M&Ms gently.
Pour filling over the chilled crust, smoothing the top. Garnish with extra candies if desired.
Chill cheesecake in the refrigerator for at least 6 hours or overnight until firm.
Slice and serve chilled.