Description
This decadent Pink Snickers Cheesecake combines a rich chocolate cookie crust with a creamy chocolate and cream cheese filling, infused with chopped Snickers bars for added texture and flavor. Highlighted by a playful pink hue and topped with whipped cream, M&Ms, and more Snickers, this no-bake dessert is perfect for celebrations and chocolate lovers alike.
Ingredients
Scale
Crust
- 1 ½ cups chocolate cookie crumbs (graham crackers or crushed Oreos)
- â…“ cup unsalted butter, melted
Filling
- 2 cups semi-sweet chocolate chips
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream
- 1 cup chopped Snickers bars (reserve some for garnish, optional)
- Pink food coloring (gel or liquid)
Topping
- Whipped cream (for topping)
- M&Ms (for topping)
- Chopped Snickers bars (optional, for topping)
Instructions
- Prepare Crumbs: Grind the chocolate cookies into crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Mix Crust: Combine the cookie crumbs with melted unsalted butter and mix thoroughly until the mixture is evenly moistened.
- Form Crust: Press the crumb mixture firmly into the bottom of a springform pan to create an even crust layer.
- Chill Crust: Place the crust in the refrigerator and chill for at least 30 minutes to let it set firmly.
- Melt Chocolate: In a saucepan over medium heat, melt the semi-sweet chocolate chips, stirring constantly to prevent burning and ensure a smooth melt.
- Cool Chocolate: Remove the saucepan from heat and allow the melted chocolate to cool slightly to avoid curdling when mixed with the cream cheese.
- Mix Filling: Using an electric mixer, whip the softened cream cheese, powdered sugar, and vanilla extract in a large bowl until the mixture is smooth and creamy.
- Add Chocolate: Slowly incorporate the slightly cooled melted chocolate into the cream cheese mixture, beating until well combined.
- Add Snickers: Gently fold the chopped Snickers bars into the chocolate cream cheese mixture to evenly distribute them.
- Color Mixing: In a small bowl, add a few drops of pink food coloring to a small portion of the chocolate mixture and stir until evenly colored.
- Achieve Color: Incrementally add the pink-colored mixture back into the main bowl, mixing after each addition, until the cheesecake filling reaches the desired pink shade.
- Whip Cream: In a separate bowl, whip the heavy cream to stiff peaks, ensuring a light and airy texture.
- Combine Cream: Gently fold the whipped cream into the pink chocolate mixture until just combined, being careful not to overmix to maintain the fluffy texture.
- Assemble Cheesecake: Pour the pink chocolate filling evenly over the chilled crust and smooth the surface with a spatula.
- Refrigerate: Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or until completely set and firm.
- Remove From Pan: Carefully remove the cheesecake from the springform pan once chilled and set.
- Garnish: Decorate the top with whipped cream, colorful M&Ms, and additional chopped Snickers bars as desired before serving.
Notes
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- Ensure the melted chocolate is not too hot when mixing with cream cheese to prevent curdling.
- Press the crust firmly to avoid crumbling when slicing.
- Chill for longer than 4 hours for firmer results, ideally overnight.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- You can substitute Snickers with your favorite chocolate candy bars if preferred.
