Name: Pink M&M Snickers Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 1/2 cups Snickers bars, chopped; 1 cup pink M&Ms; 1/2 cup Snickers bars, chopped (for topping); Whipped cream (optional)

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This Pink M&M Snickers Cheesecake is the kind of dessert I bring out when I want to impress. It’s rich, creamy, and packed with gooey chunks of Snickers bars—all topped with a pop of pink M&Ms for that extra festive flair. Whether it's Valentine’s Day, a birthday party, or just a Tuesday where I need something sweet and satisfying, this cheesecake never fails to steal the spotlight.

Pink M&M Snickers Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

2 cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

3 large eggs

1 teaspoon vanilla extract

½ teaspoon salt

1 ½ cups Snickers bars, chopped

For the Topping:

1 cup pink M&Ms

½ cup Snickers bars, chopped

Whipped cream (optional)

Directions

I start by preheating my oven to 325°F (160°C), greasing a 9-inch springform pan, and lining the bottom with parchment paper.

To make the crust, I mix graham cracker crumbs, sugar, and melted butter in a bowl, then press it into the pan. I bake this for 10 minutes and set it aside to cool slightly.

For the filling, I beat together the cream cheese and sugar until smooth. Then I add sour cream, eggs one at a time, vanilla, and salt, mixing until the batter is creamy and uniform.

I fold in chopped Snickers bars and pour the filling over the crust, smoothing out the top.

I bake the cheesecake for 55–65 minutes, just until the center is slightly jiggly. Then I turn off the oven, crack the door open, and let the cheesecake sit for 1 hour to cool gradually.

After cooling, I refrigerate the cheesecake for at least 4 hours or overnight.

Right before serving, I top it with pink M&Ms, more chopped Snickers, and a swirl of whipped cream if I’m feeling fancy.

Servings and timing

This recipe makes 12 generous slices.

Prep Time: 20 minutes

Cooking Time: 1 hour

Chill Time: 4 hours

Total Time: 5 hours 20 minutes

Calories: Approximately 480 kcal per slice

Variations

I sometimes swap the pink M&Ms for classic or seasonal colors depending on the occasion.

For a peanut butter twist, I add a swirl of peanut butter to the cheesecake filling before baking.

If I’m out of graham crackers, Oreo crumbs make a deliciously chocolatey crust alternative.

A drizzle of caramel sauce on top adds even more indulgence.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 5 days. For longer storage, I slice and freeze individual pieces wrapped in plastic wrap and foil—great for a quick treat later. To thaw, I just let it sit in the fridge overnight. I never reheat cheesecake, but I let it sit at room temperature for 15–20 minutes before serving to get the best texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, I often make it a day in advance. It needs several hours to chill anyway, and it tastes even better the next day.

Can I use a different type of candy bar?

Absolutely. I’ve swapped Snickers for Milky Way, Twix, or even peanut butter cups with great results.

Do I need a water bath for baking?

Not for this recipe. Letting it cool gradually in the oven with the door cracked helps prevent cracks without the fuss of a water bath.

How do I keep the crust from getting soggy?

Baking the crust for 10 minutes before adding the filling helps it set and stay crisp.

Can I use low-fat cream cheese?

I’ve tried, but the texture and richness really shine with full-fat cream cheese. Low-fat versions can make the filling runnier and less creamy.

Conclusion

This Pink M&M Snickers Cheesecake is everything I want in a dessert—rich, colorful, loaded with texture, and absolutely unforgettable. It’s my go-to when I need a crowd-pleaser that feels festive and indulgent. Whether I’m serving it at a party or just treating myself, it never disappoints.

Recipe:

Pink M&M Snickers Cheesecake

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Author: Cheryl
Total Time: 5 hours 20 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

This Pink M&M Snickers Cheesecake is a rich, creamy dessert packed with chopped Snickers bars and topped with festive pink M&Ms. Perfect for special occasions or any time you want a show-stopping treat.

Instructions

Preheat oven to 325°F (160°C), grease a 9-inch springform pan, and line the bottom with parchment paper.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the prepared pan and bake for 10 minutes. Set aside to cool slightly.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, then eggs one at a time, followed by vanilla extract and salt. Mix until the batter is creamy and well combined.
Fold in 1 ½ cups of chopped Snickers bars.
Pour the filling over the crust and smooth the top.
Bake for 55–65 minutes, or until the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight.
Before serving, top with pink M&Ms, additional chopped Snickers, and optional whipped cream.