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Pink M&M Snickers Cheesecake

A delightful cheesecake combining American candy culture with street-food energy, topped with vibrant pink M&M’s and Snickers.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert, Party
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Crust
  • 24 pieces chocolate sandwich cookies, crushed Like Oreos
  • 5 tbsp unsalted butter, melted
Cheesecake Filling
  • 24 oz full-fat cream cheese, softened Room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 3 large eggs
  • 1 tsp vanilla extract
  • pink food coloring (gel or liquid, to desired shade)
  • 1 cup chopped Snickers bars
  • 1/2 cup mini or regular M&M’s Pink or multicolored
Topping
  • 1 cup whipped topping or stabilized whipped cream
  • Additional chopped Snickers and M&M’s for garnish

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine crushed chocolate cookies and melted butter until well mixed. Press the mixture into the bottom of a springform pan to form the crust.
  3. In another bowl, beat the softened cream cheese and granulated sugar until smooth.
  4. Add sour cream, eggs, and vanilla extract, mixing until combined.
  5. Mix in pink food coloring to reach the desired shade and fold in chopped Snickers.
  6. Pour the cheesecake filling over the crust and smooth the top.
Baking
  1. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
  2. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  3. Refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, top with whipped topping and garnish with additional chopped Snickers and M&M’s.
  2. Slice with a hot, clean knife for neat wedges; wipe between cuts and reheat the blade under hot water for glossy edges.
  3. Serve chilled with a drizzle of caramel and an extra sprinkle of pink M&M confetti.

Notes

Keep chilled in the refrigerator, covered tightly with plastic wrap or in an airtight cake carrier, for up to 4 days. For longer storage, freeze slices individually on a tray, then wrap in plastic and foil for up to 1 month; thaw in the fridge overnight before serving.