Description
Creamy, colorful, and bursting with peanut butter goodness, this Pink Paradise No-Bake M&M Peanut Butter Cheesecake is a show-stopping dessert. With its buttery graham cracker crust, silky pink filling, crunchy M&M candies, and chocolate drizzle, it’s the perfect blend of flavor and texture. The best part? No oven required!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 cup creamy peanut butter
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping or heavy cream, whipped
- Pink food coloring (optional)
For Topping:
- 1 1/2 cups M&Ms (any colors you like)
- 1 cup whipped cream
- 1/4 cup chocolate sauce
Instructions
- Make the Crust:
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Mix until the texture resembles wet sand.
- Press firmly into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.
- Prepare the Filling:
- In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Add peanut butter and vanilla, mixing until fully combined.
- Gently fold in whipped topping or whipped cream. Add a few drops of pink food coloring if desired, mixing until evenly blended.
- Assemble the Cheesecake:
- Spread half of the filling over the chilled crust and smooth it out. Sprinkle a layer of M&Ms over the filling.
- Spread the remaining filling on top of the M&Ms, smoothing the surface with a spatula.
- Decorate the Cheesecake:
- Spread whipped cream on top, creating soft peaks. Decorate with M&Ms and drizzle chocolate sauce over the top.
- Chill:
- Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
- Serve:
- Carefully remove the springform pan and slice. Enjoy immediately or store leftovers in the refrigerator for up to 4-5 days.
Notes
- You can freeze the cheesecake for up to 3 months by wrapping slices in plastic wrap and placing them in an airtight container.
- Let frozen cheesecake thaw in the refrigerator for a few hours before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours