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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
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
12
Slices
Author:
Jane's Patisserie
Ingredients
Biscuit Base
300
g
digestives
150
g
unsalted butter
Cheesecake
500
g
full-fat cream cheese
100
g
icing sugar
200
g
milk chocolate
150
g
M&M spread
300
ml
double cream
Decoration
150
ml
double cream
2
tbsp
icing sugar
150
g
M&M spread
M&Ms
Grams
-
Ounces
Instructions
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!
Notes
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
!