Pink Paradise No Bake M And M Snickers Cheesecake

Okay, so listen — this Pink Paradise Cheesecake is the dreamiest dessert ever! It’s got candy, it’s pink, and best of all… no baking. Like, how fun is that?

I made it for a birthday once, and everyone freaked out — in a good way! The M&Ms and Snickers are super sweet and crunchy. Oh, and the creamy part? It melts in your mouth.

You can totally whip this up with just a few things. And honestly, it looks like something from a fancy bakery. But nope — it came from my kitchen!

So, wanna try it too? Let me show you how to make your own slice of candy-covered cheesecake heaven!

Why You’ll Love This Recipe

• No Bake, All Flavor: You won’t need to turn on the oven. This cheesecake sets perfectly in the fridge, making it ideal for warm days or simple prep.
• Creamy with a Crunch: The smooth filling contrasts beautifully with chewy Snickers pieces and the crisp candy shell of M&Ms.
• Visually Stunning: A hint of pink food coloring transforms this into a centerpiece-worthy dessert. It’s a showstopper without any extra work.
• Sweet & Salty Layers: The crust brings buttery richness. The cheesecake brings creaminess. The Snickers adds caramel, chocolate, and nuts. It all works.
• Great for All Ages: Both kids and adults love the flavor and the fun textures. It’s a hit at any celebration.

What You Need to Know Before You Start

Time Commitment

Prep Time: 25 minutes (plus 10–15 minutes chill for the crust)
Chill Time: At least 4 hours, preferably overnight
Total Time: ~4.5 to 8 hours (with chilling)

Serving

This cheesecake serves 10–12 slices. It’s rich, so even small pieces satisfy. You can easily double the recipe for a larger group using a 9×13″ dish.

Skill Level

Beginner-friendly. No baking, no gelatin, and no special techniques. Just be sure to whip your cream correctly and fold gently to keep the filling light and airy.

Required Kitchen Tools

You won’t need anything fancy, but a few basics will make the process smooth:

• 9-inch springform pan – Recommended for easy release and perfect slices. A deep pie dish or cake pan also works.
• Hand mixer or stand mixer – For whipping cream and blending cream cheese smoothly.
• Mixing bowls – One large for the filling, one small for the crust.
• Spatula – To gently fold whipped cream into the filling.
• Measuring cups and spoons – Accurate measurement is key for balance.
• Microwave-safe bowl or small saucepan – To melt the butter and chocolate chips (for optional topping).

Ingredients for the Cheesecake

Let’s break it down by layer.

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
  • You can crush whole graham crackers in a food processor or by hand using a zip-top bag and rolling pin.
• ⅓ cup melted unsalted butter
  • This binds the crumbs and gives a rich, buttery base. Melt slowly to avoid burning the butter.

Optional Variation: Crushed chocolate cookies (like Oreos) can replace graham crackers for a more intense chocolate flavor.

For the Cheesecake Filling:

• 3 (8 oz) packs full-fat cream cheese, softened
  • Use block-style cream cheese—not whipped. Leave at room temperature for at least 30 minutes before mixing.
• 1 cup powdered sugar
  • Sift if clumpy. It blends more smoothly than granulated sugar and keeps the filling silky.
• 1 tsp vanilla extract
  • Pure vanilla is best for depth of flavor.
• ½ cup heavy cream
  • Whipped into soft peaks and folded in for lightness. Don’t skip this step—it keeps the filling from becoming dense.
• Pink food coloring (gel or liquid)
  • Just a small amount gives it a playful, pastel-pink hue. Add a little at a time until you get the color you like.
• 1 cup chopped Snickers bars
  • Roughly chop into small bite-sized chunks. Keep a few extra for topping.
• ½ cup M&Ms
  • Use regular or mini M&Ms. Their crunch adds contrast. Reserve a few for garnish.

Optional Toppings:

• Whipped cream – Pipe or dollop on top before serving.
• More chopped Snickers and M&Ms – Sprinkle just before serving to keep them crunchy.
• 2 cups semi-sweet chocolate chips (melted) – Optional drizzle for a rich finish. Adds a layer of decadence and balances the sweetness.

Variations for Pink Paradise Cheesecake

• Swap the Crust: Use crushed Oreos or chocolate graham crackers for a deeper cocoa base. Want something nuttier? Try ground pretzels mixed with a bit of brown sugar and butter for a salty-sweet crunch.
• Change the Candy Mix: Instead of Snickers and M&Ms, try chopped Twix, Kit-Kats, or Reese’s. Or go with just one candy for a cleaner flavor profile.
• Flavor the Base: Add 2 tablespoons of peanut butter to the cream cheese mixture for a nutty undertone. Or mix in a bit of caramel sauce for extra richness.
• Add Gelatin for Firmer Texture: If you prefer a sliceable cheesecake that holds very firmly, dissolve 1 tsp of unflavored gelatin in warm water and mix it into the cream cheese base before folding in the whipped cream.
• Go Color Crazy: Add a drop of red or violet along with the pink for a marble swirl effect, or leave it white and just decorate the top with pink elements.

How to Make Pink Paradise No Bake M And M Snickers Cheesecake

Step-by-Step Instructions

1. Prepare the Crust

• In a medium bowl, combine graham cracker crumbs and melted butter. Stir until all crumbs are moistened and resemble wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a flat measuring cup or glass to smooth and pack it down.
• Chill the crust in the fridge for 10–15 minutes while you prepare the filling. This helps it firm up.

2. Whip the Heavy Cream

• In a separate clean bowl, whip the heavy cream on medium-high speed until it forms soft to medium peaks. Tip: Don’t over-whip—stop when the cream just holds its shape. Set aside.

3. Make the Cream Cheese Base

• In a large bowl, beat softened cream cheese until smooth and creamy with no lumps (about 2 minutes).
• Add powdered sugar and vanilla extract. Mix until fully combined and fluffy.
• Add a few drops of pink food coloring. Start with one drop and build up gradually until you reach your desired shade.

4. Combine Whipped Cream and Cream Cheese

• Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in batches. Don’t stir too hard—folding keeps the texture light and airy.

5. Add the Candy Mix-Ins

• Gently fold in chopped Snickers and M&Ms, reserving a handful of each for the topping.

6. Fill the Crust and Chill

• Pour the cheesecake mixture into the chilled crust. Spread evenly with a spatula.
• Cover with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight, until fully set.

Serving and Decoration Tips

• Once set, remove the cheesecake from the springform pan. Use a hot knife (wiped clean between cuts) for neat slices.
• Pipe or dollop whipped cream around the edges.
• Garnish with the reserved Snickers chunks, M&Ms, and a drizzle of melted chocolate chips (microwaved in 15-second bursts with a splash of cream).

For a cleaner look, decorate just before serving to keep the toppings fresh and crunchy.

How to Serve Pink Paradise Cheesecake

This cheesecake is best served cold, straight from the fridge, especially during warmer months. Slice using a sharp knife dipped in warm water, then wiped clean between cuts for smooth, clean slices. It’s rich—so start with small pieces.

Serving Ideas:

• Birthday Parties: Slice and top with a sparkler or a swirl of whipped cream.
• Potlucks: Serve in cupcake liners for easy grab-and-go bites.
• Family Dinners: Dress up each plate with a drizzle of chocolate and a few M&Ms on the side.

Storing Pink Paradise Cheesecake

• In the Fridge: Store in an airtight container or cover tightly with foil or plastic wrap. Keeps well for up to 4 days.
• In the Freezer: Slice, wrap each piece in plastic wrap, then foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
• Avoid Leaving Out: Because of the cream cheese and whipped cream, keep it chilled at all times. Don’t leave it out longer than 1–2 hours.

Tips and Tricks for Success

• Use Room Temp Cream Cheese: It blends more easily and prevents lumps.
• Fold Gently: When combining whipped cream with the base, use slow, soft movements to keep it airy.
• Chill Thoroughly: Let it set for at least 4 hours, but overnight is best for a firm, sliceable texture.
• Don’t Overdo the Candy: Too much filling can weigh down the base. Stick to the amounts listed, or the texture might get soggy.
• Use a Springform Pan: It makes slicing and serving much easier and cleaner.

Nutrition

Serving Size	Calories	Fat	Carbs	Sugar	Protein
1 slice (1/12)	~420 kcal	30g	34g	25g	5g

Nutrition is approximate and varies depending on candy amounts and toppings used.

Print

Pink Paradise Cheesecake FAQs

Can I make this cheesecake ahead of time?

Yes, and it’s actually better that way. You can make it up to 24 hours in advance and keep it covered in the fridge until ready to serve.

Can I freeze this cheesecake?

Absolutely. After it sets, slice and wrap each piece in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

Can I use low-fat cream cheese?

You can, but it may result in a softer texture and less richness. Full-fat cream cheese gives the best structure and taste.

Can I use Cool Whip instead of whipped cream?

Yes. You can fold in 1½ cups of Cool Whip in place of freshly whipped cream. It’ll still be fluffy, though slightly sweeter.

Do I have to use food coloring?

Nope. The pink is just for fun and aesthetic. The flavor stays the same without it.

Conclusion

This Pink Paradise No Bake M And M Snickers Cheesecake is a playful, creamy dessert that’s simple to prepare yet feels like a celebration. It blends the richness of classic cheesecake with the fun of childhood favorites—Snickers and M&Ms. Whether you’re hosting a party, making something special for the family, or just want a low-effort dessert that feels high-effort, this recipe delivers.

It’s chill, colorful, and sweet with every bite. Just mix, chill, and enjoy.