This Pink M&M Snickers Cheesecake is a rich, creamy celebration dessert that I enjoy making whenever I want something colorful, fun, and indulgent. The mix of smooth cheesecake, crunchy graham crust, Snickers pieces, and pink M&Ms creates a show-stopping treat that feels festive for any occasion.
Why You’ll Love This Recipe
I love how this cheesecake blends classic creaminess with candy-bar decadence. The Snickers pieces add caramel and peanut crunch, while the pink M&Ms bring a pop of color that makes the finished dessert look gorgeous on any dessert table. I also like that it uses simple ingredients and can be made ahead of time, which makes entertaining so much easier.
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 (or digestive biscuits, crushed fine)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For The Cheesecake Filling
24 oz full-fat cream cheese, softened
1 cup granulated sugar
1 cup sour cream, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup chopped Snickers bars
1 cup pink M&Ms (plus extra for topping)
Directions
I start by heating my oven to 325°F (165°C).
I combine the graham crumbs, sugar, and melted butter until the mixture resembles damp sand.
I press the crust firmly into the bottom of a 9-inch springform pan and bake it for 8–10 minutes. I let it cool while I prepare the filling.
In a large bowl, I beat the softened cream cheese until smooth, then add the sugar and mix until creamy.
I add the sour cream and vanilla, mixing again.
I beat in the eggs one at a time, making sure not to overmix.
I gently fold in the chopped Snickers and pink M&Ms.
I pour the filling over the cooled crust and smooth the top.
I bake the cheesecake for 55–65 minutes, or until the center is slightly jiggly but set around the edges.
I turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
After cooling, I refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, I sprinkle extra pink M&Ms and additional chopped Snickers on top.
Servings And Timing
This cheesecake serves about 10–12 people.
Prep time: 20 minutes
Bake time: 55–65 minutes
Cooling + chilling: 5 hours or overnight
Variations
I sometimes swap the graham crust for an Oreo crust to make it extra chocolatey.
I like using peanut butter M&Ms for a richer nutty flavor.
I occasionally swirl a few tablespoons of caramel sauce into the batter for added sweetness.
I replace Snickers with Milky Way or Twix when I want a different candy-bar twist.
I add a chocolate ganache topping when I want a more indulgent finish.
Storage/Reheating
I store the cheesecake in the refrigerator, covered, for up to 5 days.
I freeze slices individually by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag for up to 2 months. I thaw them in the refrigerator overnight.
I serve this cheesecake chilled, so I never reheat it.
FAQs
How do I keep my cheesecake from cracking?
I let the cheesecake cool slowly in the oven with the door cracked open, which helps prevent cracks.
Can I make this cheesecake ahead of time?
Yes, I often prepare it the day before because the texture improves after chilling overnight.
Can I use low-fat cream cheese?
I avoid using low-fat cream cheese because it changes the texture and prevents the cheesecake from setting properly.
Should I line the springform pan?
I like lining the bottom with parchment paper for easier removal.
Can I skip the candies?
Yes, the cheesecake will still turn out beautifully, but I find the candy mix-ins give it its signature taste and festive look.
Conclusion
I love making this Pink M&M Snickers Cheesecake because it’s colorful, creamy, and full of fun candy textures. It’s the kind of dessert that always impresses and disappears quickly at gatherings. Whether I’m celebrating something special or just want a playful twist on classic cheesecake, this recipe never disappoints.
This Pink M&M Snickers Cheesecake is a rich, festive dessert featuring a creamy cheesecake base filled with chopped Snickers bars and pink M&Ms on a graham cracker crust, perfect for celebrations or parties.
Total Time:6 hours (includes cooling and chilling)
Yield:12 servings
Ingredients
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz full-fat cream cheese, softened
1 cup granulated sugar
1 cup sour cream, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup chopped Snickers bars
1 cup pink M&Ms (plus extra for topping)
Instructions
Preheat oven to 325°F (165°C). Line a 9-inch springform pan and lightly grease it.
Mix graham cracker crumbs, sugar, and melted butter. Press into the pan base and bake for 8–10 minutes. Let cool.
In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
Mix in sour cream and vanilla. Beat in eggs one at a time, mixing gently and not overbeating.
Fold in chopped Snickers and pink M&Ms.
Pour filling over cooled crust and smooth the top.
Bake for 55–65 minutes, until edges are set and center is slightly jiggly.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, top with extra pink M&Ms and chopped Snickers.
Notes
Line pan with parchment for easier removal.
Use full-fat cream cheese for best texture.
Cool gradually in oven to prevent cracking.
Can swap Snickers with other candy bars like Twix or Milky Way.
