Pink M&M Snickers Cheesecake (Print Version)
# Ingredients:
→ Base
01 -
1 ½ cups graham cracker crumbs or crushed Oreos
02 -
⅓ cup melted unsalted butter
→ Filling
03 -
3 (8 oz) packs cream cheese, softened
04 -
1 cup powdered sugar
05 -
1 tsp vanilla extract
06 -
½ cup heavy cream
07 -
2 cups semi-sweet chocolate chips, melted and cooled
08 -
1 cup chopped Snickers bars
09 -
Pink food coloring (gel or liquid)
→ Toppings
10 -
Whipped cream
11 -
Chopped Snickers bars (optional, for garnish)
12 -
M&Ms (optional, for decoration)
# Instructions:
01 -
Crush graham crackers or Oreos into fine crumbs using a food processor or by sealing them in a sturdy bag and smashing with a rolling pin. Combine the crumbs with melted butter, then press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator for 30 minutes.
02 -
Melt semi-sweet chocolate chips in a pan over medium heat, stirring continuously to prevent burning. Remove from heat and allow to cool slightly.
03 -
Use an electric mixer to beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gradually mix in the melted, cooled chocolate until fully combined. Gently fold in the chopped Snickers bars.
04 -
In a small bowl, mix a portion of the filling with a few drops of pink food coloring. Gradually blend the colored filling back into the main filling until desired color is achieved.
05 -
Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pink filling, ensuring not to overmix.
06 -
Pour the pink filling onto the prepared crust and smooth the surface with a spatula. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or until firm.
07 -
Once set, remove the cheesecake from the pan. Top with whipped cream, M&Ms, and extra Snickers chunks as desired. Slice and serve.
# Notes:
01 -
For bolder colors, use gel food coloring. For best results, let the cheesecake chill overnight to fully set.