Description
Sinful pink paradise no bake m and m snickers cheesecake brings luxurious layers of chocolate, caramel, and marshmallow magic together. Sweet indulgence melts seamlessly, promising pure dessert bliss for chocolate enthusiasts craving delightful comfort.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces / 226 grams) packages cream cheese, softened
- 2 cups semi-sweet chocolate chips
- 1 cup chopped Snickers bars
Crust Ingredients:
- 1 1/2 cups chocolate cookie crumbs (graham crackers or crushed Oreos)
- 1/3 cup unsalted butter, melted
Finishing and Flavoring Ingredients:
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring (gel or liquid)
- Whipped cream (for topping)
- M&Ms (for topping)
- Chopped Snickers bars (optional, for topping)
Instructions
- Transform chocolate cookies into fine crumbs using a food processor or by crushing them inside a sealed bag with a rolling pin.
- Blend cookie crumbs thoroughly with melted butter until completely integrated.
- Compress the crumb mixture uniformly across the bottom of a springform pan, ensuring an even layer.
- Refrigerate the crust for approximately 30 minutes to solidify its structure.
- Melt chocolate chips in a saucepan over medium heat, stirring continuously to prevent scorching.
- Remove chocolate from heat and allow it to cool slightly without completely resolidifying.
- Blend cream cheese, powdered sugar, and vanilla extract using an electric mixer until achieving a silky, uniform consistency.
- Gradually incorporate the slightly cooled chocolate into the cream cheese mixture, mixing until thoroughly combined.
- Delicately fold chopped Snickers pieces into the chocolate mixture, distributing evenly.
- Create a soft pink hue by mixing food coloring with a small portion of the chocolate mixture.
- Integrate the pink-tinted mixture back into the primary mixture, adjusting color intensity gradually.
- Whip heavy cream until it forms stiff, structured peaks.
- Gently fold whipped cream into the pink chocolate mixture, maintaining the airy texture.
- Transfer the pink chocolate filling onto the chilled crust, smoothing the surface with a spatula.
- Refrigerate for 4-6 hours, allowing the cheesecake to set completely and develop robust flavor.
- Carefully release the cheesecake from the springform pan.
- Decorate with whipped cream dollops, scattered M&Ms, and additional Snickers fragments for visual appeal.
Notes
- Customize Crunch Experiment with different cookie types like graham crackers or Oreos for a unique base texture that complements the creamy filling.
- Temperature Matters Keep ingredients like cream cheese at room temperature to ensure smooth blending and prevent lumpy texture in the cheesecake mixture.
- Prevent Cracking Avoid overmixing the filling and use gentle folding techniques to maintain a silky consistency and prevent potential cracks in the final dessert.
- Dietary Adaptations Substitute dairy-free cream cheese and whipped coconut cream for a vegan version, or use gluten-free cookies to make the recipe more inclusive for different dietary needs.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 523 kcal
- Sugar: 38 g
- Sodium: 230 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 90 mg