M & M’s Cheesecake
Talk about a fabulous M & M’s Cheesecake this is it! It’s a wonderful no bake dessert, that will have them asking for seconds. It’s not only pretty to look at, but also really delicious. It’s loaded with M & M’s, even in the crust, and the White Chocolate on top makes it taste like a dipped cone.
Can I use different flavor M&M’s with this M & M’s Cheesecake recipe?
Yes! We used regular milk chocolate M&M’s for this cheesecake recipe, but you can easily swap out your favorite flavor candy for peanut or caramel M&M’s.
It’s really a fun Cheesecake to make, and you will have a stunning dessert to serve. Make sure and keep this one in your favorites!
For even more delicious cheesecake recipes, you may like these:
Ingredients you’ll need
To get started making this recipe, you’ll first want to gather all your ingredients first.
Ingredients you’ll need for this M & M’s Cheesecake recipe
You’ll also want some extra M&M’s on the side to garnish your plate
Step by Step Instructions
Step 1: In a Food Processor, add the Shortbread Cookies, and pulse into fine crumbs. Add the Butter, and the M&M’s and pulse several times until the cookie crumbs, butter and M&M’s are well combined. (Crumbs will look darker than the cookies, with tiny bits of the M&M’s colored coating sprinkled about).
Step 2: Line the bottom of the Spring-form pan with Parchment paper, and place the crumbs on the paper. Press the crumbs evenly into the bottom of the pan using the back of a large spoon. Place the pan in the freezer.
Step 3: In the mixing bowl of a stand mixer, place the heavy cream, powdered sugar, and Vanilla, and whip until the cream is thick and smooth, about 2 minutes. Add the Cream Cheese, Sugar, and Lemon Juice, and mix until smooth and creamy. Remove the Mixing bowl from the stand, and add the M&M’s, folding them into the Cheesecake Batter with a spatula. The M&M’s will leave colored streaks in the Cheesecake, giving it a swirled look with the different candy coating colors. Remove the Pan from the Freezer, and pour the Cheesecake Batter into the pan, and smooth out the top with the Spatula. Place the pan back in the Freezer, and leave for at least 8 hours, or overnight for best results.
Step 4: After the Cheesecake is set, firm/hard to the touch, make the topping. In a microwave safe bowl, add the three squares of White Chocolate Almond Bark, and melt in the microwave at 15 second intervals, until the Chocolate is melted and smooth – about 1 minute, but may vary from different microwaves. Do not leave the Chocolate in the microwave more than needed; when it starts to melt, stir until it melts completely, an only place it back in the microwave if there are pieces that need a little more to melt. When the White Chocolate is melted, stir well to make sure it’s completely smooth. Add the Blue Food Coloring Gel to the White Chocolate, a few drops at a time, until the desired color is reached, stirring between additions.
Step 5: While the topping sets on the Cheesecake, make the Buttercream Frosting: In the mixing bowl of a stand mixer, add the Butter and Cream Cheese, and mix with the whisk attachment until smooth and creamy. Add the Vanilla, and blend well. Add 1 cup of the Powdered Sugar, and the pinch of Salt, and mix until completely blended. Continue to add the Powdered Sugar until all has been added, blending between additions.
Step 6: In 4 separate small bowl, divide the Frosting evenly, and add several drops of the Blue Food Coloring Gel to one bowl, the Green to another, the Yellow to another, and the Orange to the last bowl. Stir well to blend and continue to add more of the colors if needed, until the desired color is achieved. On a large piece of Plastic wrap, place the Blue Frosting, like a long ribbon in the center of the Wrap. Place the Green, Yellow and Orange alongside the Blue Frosting, like long ribbons of Frosting. Roll the plastic wrap around the Frosting, and twist the end, on one end, and snip the other end off with Scissors, close to the Frosting. Place the Large fluted tip in the Pastry bag and place the Plastic wrap in the Pastry bag. Twist the end of the bag. Remove the Cheesecake from the Freezer and pipe the Frosting on the top of the Cheesecake, around the edges, in a big dollop, using a swirl motion, and bringing the dollops up to a point.
Step 7: Before serving, remove the Cheesecake from the Freezer, and remove the Spring-form from the pan. Place the Cheesecake on a Cake stand or Serving platter if desired. Cut the Cheesecake with a large sharp knife into 2-to-3-inch pieces, serve, and enjoy!
Can you believe how gorgeous this dessert turns out and how easy it was to make? Be sure to print the recipe card below and keep this cheesecake recipe handy.
M & M's Cheesecake
Loaded with M & M's, even in the crust, and the White Chocolate on top makes it taste like a dipped cone.Â
Ingredients
Crust
- 15 Dublin Shortbread Cookies - Pepperidge Farm brand cookies
- 4 Tablespoons Butter
- 1/4 cup of M & M's
Cheesecake
- 1/3 cup Heavy Cream
- 1/3 cup Powdered Sugar
- 3 packages Cream Cheese - 8 ounces
- 1 cup Sugar
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Juice
- 2 cups of M & M's
Topping
- 3 squares of White Chocolate Almond Bark
- Blue Food Coloring Gel for Chocolate
Buttercream frosting
- 4 Tablespoons Butter
- 4 ounces Cream Cheese
- 1 teaspoon Vanilla
- Pinch of Salt
- 4 cups Powdered Sugar
- Food Coloring Gel: Blue, Green, Yellow, Orange
Instructions
- In a Food Processor, add the Shortbread Cookies, and pulse into fine crumbs. Add the Butter, and the M&M's and pulse several times until the cookie crumbs, butter and M&M's are well combined. (Crumbs will look darker than the cookies, with tiny bits of the M&M's colored coating sprinkled about).
- Line the bottom of the Spring-form pan with Parchment paper and place the crumbs on the paper. Press the crumbs evenly into the bottom of the pan using the back of a large spoon. Place the pan in the freezer.
- In the mixing bowl of a stand mixer, place the heavy cream, powdered sugar, and Vanilla, and whip until the cream is thick and smooth, about 2 minutes. Add the Cream Cheese, Sugar, and Lemon Juice, and mix until smooth and creamy.
- Remove the Mixing bowl from the stand, and add the M&M's, folding them into the Cheesecake Batter with a spatula. The M&M's will leave colored streaks in the Cheesecake, giving it a swirled look with the different candy-coating colors.
- Remove the Pan from the Freezer, and pour the Cheesecake Batter into the pan, and smooth out the top with the Spatula. Place the pan back in the Freezer, and leave for at least 8 hours, or overnight for best results.
- After the Cheesecake is set, firm/hard to the touch, make the topping. In a microwave safe bowl, add the three squares of White Chocolate Almond Bark, and melt in the microwave at 15 second intervals, until the Chocolate is melted and smooth - about 1 minute, but may vary from different microwaves.
- Do not leave the Chocolate in the microwave more than needed; when it starts to melt, stir until it melts completely, an only place it back in the microwave if there are pieces that need a little more to melt. When the White Chocolate is melted, stir well to make sure it's completely smooth. Add the Blue Food Coloring Gel to the White Chocolate, a few drops at a time, until the desired color is reached, stirring between additions.
- Once you have the desired shade of Blue, remove the Cheesecake from the Freezer, and pour the topping on the Cheesecake, working quickly, as it will set fast on the Frozen Cheesecake. Smooth out the topping with a spoon or spatula across the top of the Cheesecake, and sprinkle M&M's on top. Place back in the Freezer.
- While the topping sets on the Cheesecake, make the Buttercream Frosting: In the mixing bowl of a stand mixer, add the Butter and Cream Cheese, and mix with the whisk attachment until smooth and creamy. Add the Vanilla, and blend well.
- Add 1 cup of the Powdered Sugar, and the pinch of Salt, and mix until completely blended. Continue to add the Powdered Sugar until all has been added, blending between additions. In 4 separate small bowl, divide the Frosting evenly, and add several drops of the Blue Food Coloring Gel to one bowl, the Green to another, the Yellow to another, and the Orange to the last bowl.
- Stir well to blend and continue to add more of the colors if needed, until the desired color is achieved. On a large piece of Plastic wrap, place the Blue Frosting, like a long ribbon in the center of the Wrap. Place the Green, Yellow and Orange alongside the Blue Frosting, like long ribbons of Frosting.
- Roll the plastic wrap around the Frosting, and twist the end, on one end, and snip the other end off with Scissors, close to the Frosting.
- Place the Large fluted tip in the Pastry bag, and place the Plastic wrap in the Pastry bag. Twist the end of the bag. Remove the Cheesecake from the Freezer and pipe the Frosting on the top of the Cheesecake, around the edges, in a big dollop, using a swirl motion, and bringing the dollops up to a point.
- Before serving, remove the Cheesecake from the Freezer, and remove the Spring-form from the pan. Place the Cheesecake on a Cake stand or Serving platter if desired. Cut the Cheesecake with a large sharp knife into 2-to-3-inch pieces, serve, and enjoy!
Notes
The Food Coloring Gel for White Chocolate is recommended, as it will not cause the Chocolate to harden like other food coloring gel's do. It comes in many different colors, and I used the Blue for this topping.Â