A Yummy No-Bake M&M Cheesecake with a Buttery Biscuit Base, M&M Spread Chocolate Cheesecake, and so many M&M's!
Full-Fat Cream Cheese
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 till 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 till smooth, leave to the side for now.
Add your Cream Cheese and Icing Sugar to your stand mixer, or a large bowl, and whisk till smooth.
Add in the Melted Chocolate and M&M Spread, and whisk again till combined.
Add in the Double Cream and whisk again till combined! Or, whisk the double cream separately to soft peaks, and fold through.
Spread over the Biscuit Base till 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
Amount Per Serving
Calories from Fat 414
% Daily Value*
Saturated Fat 26g
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie