Delicious No-Bake M&M Snickers Cheesecake (Print version)

A creamy no-bake cheesecake with a chocolate cookie crust, chopped Snickers, colorful M&M's, caramel, peanuts, and whipped cream.

# Ingredients:

For the crust

01 - 28 chocolate sandwich cookies, about 12 oz (340 g)
02 - 6 tablespoons (85 g) unsalted butter, melted
03 - Pinch of fine salt

For the filling

04 - 24 oz (680 g) full-fat brick cream cheese, softened
05 - 1 cup (120 g) powdered sugar
06 - 1/3 cup (85 g) creamy peanut butter
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon fine salt
09 - 6 oz (170 g) milk chocolate, melted and cooled slightly
10 - 1 1/2 cups (360 ml) cold heavy whipping cream
11 - 8 fun-size Snickers bars, chopped, about 8 oz (225 g)

For the topping

12 - 3/4 cup (180 ml) cold heavy whipping cream
13 - 2 tablespoons powdered sugar
14 - 1/3 cup (80 ml) thick caramel sauce
15 - 4 fun-size Snickers bars, chopped
16 - 1/2 cup (100 g) mini M&M's
17 - 1/4 cup (35 g) chopped roasted peanuts

# Instructions:

01 - Pulse the chocolate sandwich cookies into fine crumbs. Mix with melted butter and salt, then press firmly into the bottom and slightly up the sides of a 9-inch (23 cm) springform pan. Chill while you make the filling.
02 - Beat 1 1/2 cups cold heavy cream to firm peaks. Refrigerate it while you mix the cream cheese base.
03 - Beat the cream cheese, powdered sugar, peanut butter, vanilla, and salt until smooth and fluffy, about 2 minutes. Beat in the cooled melted chocolate until evenly combined.
04 - Gently fold the whipped cream into the cream cheese mixture in two additions. Fold in the chopped Snickers until evenly scattered.
05 - Spread the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight, until firm in the center.
06 - Beat the remaining 3/4 cup heavy cream with 2 tablespoons powdered sugar to firm peaks. Pipe or spoon it on top, then add caramel sauce, chopped Snickers, mini M&M's, and peanuts.
07 - Run a thin knife around the pan, remove the ring, and slice with a hot wiped knife. Serve chilled.

# Good to know:

01 - Chill for at least 6 hours before slicing.
02 - Best decorated the day it is served.
03 - Store covered in the refrigerator for up to 4 days.

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