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A yummy no-bake M&M cheesecake with a buttery biscuit base, M&M spread chocolate cheesecake, and so many M&M’s!

M&M cheesecake!

The time has come to take things possibly a little too far… but is it possible to take cheesecake too far? Never. Splitting colours of M&Ms to make sure each swirl takes its colour turn isn’t the worst thing I’ve done for a bake, so we’ll stick with it. Also, M&M spread is a thing, and I love it. It’s a whole new ballgame in amongst all the other insanely amazing spreads they have these days!

My Biscoff cheesecake, my Malteser cheesecake and Crunchie cheesecake are all similar in the aspect they are based around a flavour idea, but use their connecting spread to take the bakes to the next level! Using the spreads on the inside of the cheesecake gives such a wonderful whack of flavour, but also spreading a tonne of it on top makes it DELIGHTFUL. An extra strong whack of flavour in each bite.


I decided on this one I wanted to stick with a basic digestive biscuit base, because yum. I didn’t want to detract from the flavour of the cheesecake by using something too heavy on the bottom. I do love a chunky biscuit base, however, so if you’re not a fan then you can reduce it. Stick to the idea that you use half the amount of butter to the amount of biscuit you are using! Unless its a filled biscuit, reduce the butter further by 25g!


As I didn’t want to have to buy two tubs of M&M spread for the one cheesecake, as they’re not the cheapest, I thought I would split it between the filling of the cheesecake and the topping. Because of this, and the consistency of the spread, I thought I would then up the filling a bit more with some melted milk chocolate. This bit is optional, but it helps the cheesecake to set, and it tastes great.


I used supermarket own milk chocolate for this bit, but you can use dark or milk, but I would say milk is best for this particular cheesecake. White Chocolate may mix a little oddly with the spread, and it might completely cover the taste of the spread as well, but feel free to experiment with that if you wanted! You can just leave the spread out of the middle completely, but I was trying to find a way to make the cheesecake more M&M like, without having to fold them through.


You can fold some M&Ms though the cheesecake if you want, but they’re so small and solid already I thought I’d leave it for the decoration. I did painstakingly sit there and divide the entire packet into each colour… but it was worth it. All in all, it didn’t actually take that long to do… but I was obsessed with the alternating colour idea for each whipped cream swirl. The rest of them I just dumped in the middle!

A kids dream!

As I am writing this I am sat in my favourite Starbucks, having the Baristas complain that they didn’t get to taste test this particular one, but its okay. I’ll inevitably make another one as it’s so easy, bright, and tasty. The M&M spread only comes in one format the minute, but you can decorate the top with any M&Ms you like. Talking about M&Ms so much has made me crave even more which I didn’t think was possible.

When you look at the cheesecake, some may say it looks ghastly because it’s covered in sweets, but I say it looks INSANE. It looks like a kids dream basically, and a dream to anyone who loves M&Ms. The spread is delicious with really mini M&Ms in it, and all the goodness in the cheesecake makes each bite rather heavenly. Enjoy! x

M&M Cheesecake!

A yummy no-bake M&M cheesecake with a buttery biscuit base, M&M spread chocolate cheesecake, and so many M&M's!
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Category: Dessert
Type: Cheesecake
Keyword: M&Ms
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter


  • 500 g full-fat cream cheese
  • 100 g icing sugar
  • 200 g milk chocolate
  • 150 g M&M spread
  • 300 ml double cream


  • 150 ml double cream
  • 2 tbsp icing sugar
  • 150 g M&M spread
  • M&Ms


For the Biscuit Base

  • Blitz you biscuits in a food processor to a fine crumb, or bash up in a bowl with the end of a rolling pin!
  • Melt your butter, and add it in, and mix again until combined. 
  • Press into the bottom of an 8"/20cm deep springform tin and press down firmly so it's a delicious biscuit base!

For the Cheesecake Filling

  • Melt your milk chocolate carefully until smooth, leave to the side for now. 
  • Add your cream cheese and icing sugar to your stand mixer, or a large bowl, and whisk until smooth. 
  • Add in the melted chocolate and M&M spread, and whisk again until combined. 
  • Add in the double cream and whisk again until combined! Or, whisk the double cream separately to soft peaks, and fold through. 
  • Spread over the biscuit base until level, and refrigerate for 5-6 hours, or preferably overnight so it's fully set.

For the Decoration

  • Whip up your double cream and icing sugar until its thick and pipeable. 
  • Melt your M&M spread for about 10-15 seconds to loosen it ever so slightly, and then spread over the top of the cheesecake
  • Pipe your whipped cream on top, and then decorate with M&Ms! 


  • I bought my M&M spread from Sainsbury's, but its available in most supermarkets!
  • If you can't access it however, add another 100g of milk chocolate into the mix, and drizzle 50g over the top for decoration!
  • This cheesecake will last for 3 days in the fridge once made!
  • I recommend using this 8"/20cm springform tin

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sophie on January 10, 2024 at 2:20 pm

    Hi! Can I use another chocolate spread and maybe crush some M&Ms through it? (Dairy Milk one for example)

    Cannot find M&M spread anywhere – think it’s been discontinued! x

  2. Ella on August 6, 2022 at 3:30 pm

    Mixture looked like it curdled.. what did I do wrong? Had to mix for a while because of the cream. Thinking maybe I should always whip cream and fold through instead of mixing it in before whipping.

    • Jane's Patisserie on August 12, 2022 at 12:13 pm

      Hiya! This means it was over whisked – if you struggle then you can whip separately to then fold in! Enjoy! x

  3. Kab on July 21, 2021 at 10:43 am

    3 stars
    Unfortunately the m&ms lost their colour overnight in the fridge????

  4. Mandy on April 3, 2021 at 12:50 pm

    Hi Jane,
    I only have 250gr of choc crispy m&m’s and a couple of small pkts of cadbury mini eggs. Can i use the choc mini egg cheesecake recipe but use the m&m for the filling and use the mini eggs for decoration. Would this work?
    Thanks Mandy

  5. Jade Staples on December 16, 2020 at 1:47 pm

    Hey Jane,
    Hope your keeping OK? I’m doing this cheesecake I could only hey peanut M&M spread that should work fine shouldn’t it? X

    • Jane's Patisserie on December 17, 2020 at 6:33 pm

      Yeah I think that would work well!

  6. Emma on November 25, 2020 at 12:14 pm

    I cannot get m&m spread anywhere but could I use the new big m&m plain chocolate bar and replace the milk chocolate and spread with that?

  7. Jimmy30 on May 4, 2020 at 1:07 pm

    Absolutely amazing!!

    Made this one along with the milky bar and toffee crisp cheesecake. My boyfriend and friends thought it was shop bought! Been a follower since Christmas time, when I made the gingerbread fudge.

    Very simple instructions to follow, which helps a non-baker so much!!

    Thank you for all the tips, look forward to making more of your wonderful creations xx

  8. Sam on January 9, 2019 at 6:32 pm

    5 stars
    Looks fabulous! Definitely one to add to my to do list!

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