In the world of decadent desserts, the candy bar cheesecake has emerged as a show-stopping favorite. Combining creamy texture with candy bar crunch, it’s perfect for celebrations and every sweet craving. This indulgent dessert is perfect for birthdays, spring brunches, or casual gatherings.

This Pink M&M & Snickers delight brings together the iconic Cheesecake structure with rich Snickers candy bar chunks and vibrant Pink M&Ms. Our recipe not only delivers playful color and crunch but also simplifies each step. Jump to the Ingredient Breakdown to see what you need and learn how to prepare the perfect crust.

Throughout this article, you’ll discover detailed guidance on every stage—from assembling the crust to crafting silky cream cheese filling and finishing with a luscious ganache. Follow the upcoming Step 1: Prepare the Crust for tips on achieving a firm, even base. Each subheading offers practical tips and troubleshooting advice for a flawless result.

Why Combine Snickers & Pink M&Ms?

The dynamic pairing of Snickers and Pink M&Ms creates a harmonious blend of sweet and salty. The creamy nougat, chewy caramel, and crunchy peanuts contrast beautifully with the candy’s crisp shell, offering a delightful sensory experience.

By incorporating chopped Snickers candy bar pieces into the filling, you infuse rich chocolate and peanut notes throughout. Meanwhile, vibrant pink candies provide eye-catching color and playful crunch in every bite.

This contrast enhances texture and balances sweetness, elevating the classic cheesecake into a playful dessert masterpiece. For tips on creating a perfect base, see the Ingredient Breakdown section and unlock pro baking techniques.

Ingredient Breakdown

Unlocking a perfect candy bar cheesecake starts with organized ingredients. Gather quality items to ensure optimal flavor. This section details each component—crust, filling, and topping—so you can prep efficiently and enjoy seamless assembly. Use fresh pantry staples for best results.

Crust: Alternatively, mix 1½ cups graham cracker crumbs, ¼ cup cocoa powder, ⅓ cup melted butter, and 2 Tbsp sugar. Process graham crackers finely for uniform texture. Press firmly into a 9-inch springform pan using proven baking techniques. Visit Step 1: Prepare the Crust or explore candy bar cheesecake ideas for creative crust variations.

Filling & Topping: Beat 24 oz cream cheese, 1 cup sugar, and 2 tsp vanilla extract until smooth. Add 3 eggs sequentially, then fold in 1 cup Snickers and ½ cup Pink M&Ms. For ganache, heat ½ cup heavy cream, pour over milk chocolate, stir until glossy. Visit Step 2: Make the Filling.

Step 1: Prepare the Crust

Achieving a firm, flavorful crust sets the foundation for any standout cheesecake. Start by preheating your oven to 325 °F (165 °C) and lining the bottom of a 9-inch springform pan with parchment paper. Greasing the sides prevents cracking when releasing the pan ring. This foundation prevents sogginess and ensures even baking throughout the filling. Using finely ground crumbs and precise measurements optimizes the texture and enhances overall flavor in every slice. Always chill the crust before filling.

Gather the dry ingredients:

• 1½ cups graham cracker crumbs

• ¼ cup cocoa powder

• ⅓ cup melted butter

• 2 Tbsp granulated sugar

For full details on ingredient roles, see the Ingredient Breakdown.

Process the crumbs and cocoa together until fine. For extra flavor, toast the crumbs briefly following advanced baking techniques. See the Ingredient Breakdown for alternative crust ideas and adapt to create playful twists like the Pink dessert inspiration.

Press the mixture firmly and evenly into the pan bottom, using the back of a measuring cup or glass. Bake for 8–10 minutes, then cool briefly before adding filling. Chilling crafts a solid surface that supports filling layers. Then proceed quickly. Monitor oven heat to avoid color changes precisely always.

Step 2: Make the Filling

Creating a smooth, silky filling is crucial for the perfect cheesecake texture. Start by ensuring all ingredients are at room temperature to prevent lumps and overmixing. Use an electric mixer on medium speed for consistent results.

1. In a large bowl, beat 24 oz cream cheese until creamy and lump-free.

2. Add 1 cup granulated sugar and 2 tsp vanilla extract; mix until combined.

3. Incorporate eggs one at a time, scraping sides to maintain even texture.

4. Stir in ½ cup sour cream for added moistness.

5. Gently fold in 1 cup chopped Snickers candy bar pieces and ½ cup Pink M&Ms, ensuring even distribution without crushing candies.

Avoid overbeating to prevent air bubbles that cause cracks. For troubleshooting, consult the Troubleshooting Common Issues section. Once mixed, pour the filling over the cooled crust and smooth the top with a spatula. Proceed to Step 3: Bake & Cool for precise baking guidance.

Step 3: Bake & Cool

Proper baking and cooling ensure a crack-free, creamy center. Preheat the oven to 325 °F (165 °C) and place the filled pan on the center rack for even heat distribution.

• Bake for 55–65 minutes until the edges are set and the center remains slightly jiggly.

• If you notice bubbling or browning, tent the pan loosely with foil.

• After baking, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes.

Once the hour passes, remove from the oven and refrigerate uncovered for at least 6 hours or overnight. This gradual cooling process develops structure and enhances flavor. For tips on preventing cracks, see Troubleshooting Common Issues. When chilled, your base is ready for the final touch: a glossy ganache topping.

Step 4: Make & Add the Topping

A velvety ganache crowns your creation and binds extra candies to the surface. Use high-quality chocolate for shine and taste.

1. Heat ½ cup heavy cream until it begins to simmer, then pour over 4 oz chopped milk chocolate in a heatproof bowl.

2. Let sit 2 minutes, then stir gently until the ganache is smooth and glossy.

3. Spread the ganache evenly over the chilled cheesecake using an offset spatula.

4. Sprinkle with ¼ cup chopped Snickers and ¼ cup Pink M&Ms to lock in texture and visual appeal.

Allow the topping to set in the refrigerator for 15 minutes. For alternative toppings or inspiration, explore Pink dessert inspiration or check out our guide on candy bar cheesecake ideas.

Assembling & Decorating

• Release and remove the springform pan sides carefully to preserve the edges.

• Transfer the cheesecake to a serving plate by sliding a thin spatula between the base and parchment.

• Arrange additional candies on top for a photo-worthy finish.

Use a warm knife for slicing, wiping clean between cuts to maintain sharp edges. Serve immediately or chill briefly for firmer slices.

Serving Suggestions

• Pair slices with a scoop of vanilla bean ice cream or a drizzle of berry coulis.

• Complement rich flavors with a cup of cold brew coffee or sparkling rosé.

• Garnish each plate with fresh berries or mint leaves for color contrast.

These accompaniments balance sweetness and add sophistication to your candy bar cheesecake presentation.

Storage & Make-Ahead Tips

• Store leftover cheesecake in an airtight container in the refrigerator for up to five days.

• Freeze individual slices by wrapping in plastic wrap and foil; thaw overnight in the fridge.

• For events, bake and chill the cheesecake a day ahead; add ganache and decorations on the serving day for maximum freshness.

Variations & Substitutions

• Swap Pink M&Ms for pastel white-chocolate candies to match seasonal themes.

• Replace Snickers with Milky Way, Twix, or Reese’s for different nut-chocolate profiles.

• For a gluten-free crust, use almond flour or gluten-free graham crackers.

Experiment with flavors and colors to customize this recipe for any occasion.

Troubleshooting Common Issues

• Cracks in the surface: Use a water bath or gradual cooling to minimize.

• Soggy crust: Pre-bake longer or reduce filling moisture.

• Candy bleeding: Fold candies in gently at the end and lightly coat with flour.

Refer to each step for preventive measures and detailed techniques.

FAQs

1. Can I use mini Snickers or other candy bars?
   Yes—chop to uniform pieces so they blend seamlessly into the filling without sinking.

2. Why is my cheesecake still jiggly after 65 minutes?
   A slight jiggle indicates the center is cooked but not overbaked; it will firm up during chilling.

3. How do I prevent M&Ms from bleeding color?
   Fold them in at the last moment and toss lightly in flour to absorb moisture.

4. Can I make this without a springform pan?
   A removable-bottom tart pan works, but release carefully to avoid damaging edges.

5. Is it OK to freeze the whole cheesecake?
   Yes—wrap tightly in plastic and foil; thaw in the refrigerator overnight for best texture.

How to Make Easy Snickers Cheesecake with Pink M&M Topping

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• Author: Elina

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Description

A Pink M&M & Snickers Delight elevates classic cheesecake with playful color and candy-bar crunch. A chocolate-cocoa crust provides depth, while the cream cheese filling swirls in chopped Snickers and vibrant Pink M&Ms. Topped with a glossy ganache and extra candies, this dessert is as eye-catching as it is indulgent—ideal for parties, brunches, or any celebration craving a sweet centerpiece.

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Ingredients

Scale 1x2x3x

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup unsweetened cocoa powder
• ⅓ cup melted butter
• 2 Tbsp granulated sugar

For the filling:

• 24 oz (680 g) cream cheese, softened
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• 1 cup chopped Snickers bars (about 3 standard bars)
• ½ cup pink M&Ms, plus extra for topping

For the topping:

• ½ cup heavy cream
• 4 oz (115 g) milk chocolate, chopped
• ¼ cup chopped Snickers bars
• ¼ cup pink M&Ms

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Instructions

• Preheat the oven to 325 °F (165 °C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
• In a medium bowl, combine graham cracker crumbs, cocoa powder, melted butter, and sugar. Press firmly into the bottom of the prepared pan to form an even crust layer.
• In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until fully incorporated.
• Mix in the eggs one at a time, scraping down the sides of the bowl between each addition. Stir in the sour cream until the batter is silky.
• Gently fold the chopped Snickers and pink M&Ms into the cream cheese mixture. Pour the filling over the crust, smoothing the top.
• Bake for 55–65 minutes, until the edges are set and the center is just slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
• Remove from the oven and chill, uncovered, in the refrigerator for at least 6 hours or overnight.
• To make the topping, heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped milk chocolate in a heatproof bowl and let sit 2 minutes, then stir until smooth.
• Spread the chocolate ganache over the chilled cheesecake. Sprinkle with chopped Snickers and pink M&Ms. Refrigerate 15 minutes more to set the topping.
• Release and remove the springform pan sides, transfer the cheesecake to a serving plate, slice, and serve.

 

Notes

• Ensure all dairy ingredients are at room temperature for a lump-free filling.

• Measure crumbs and cocoa precisely for a balanced crust.

• Avoid overmixing to reduce air pockets and prevent cracks.

• Chill adequately between steps: crust (brief), filling (6+ hours), topping (15 minutes).

• Customize with seasonal candy or flavored extracts (e.g., almond, coconut) to personalize.