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No-bake M&M Cheesecake

A no-bake cheesecake full of crunchy, chocolate M&Ms, topped with melted Nutella plus more M&MS! Indulgent to say the least.
5 from 1 vote
Prep Time 1 hr
Chill time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course cakes, Dessert
Cuisine American

Ingredients
  

  • 250 g chocolate digestives
  • 50 g dark brown soft sugar
  • 140 g unsalted butter
  • 125 g chocolate M&MS
  • 500 g cream cheese
  • 85 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream

Instructions
 

  • 1. Melt the butter and blitz the biscuits in a blender. You can crush by hand if needed but ensure they are really well crushed.
  • 2. Mix the biscuits with the butter and dark brown sugar. Press into your tin, ensure you press some up the sides as well (about 3/4 the way up). Place in freezer.
  • 3. Blitz or crush 3/4 of your bag of M&Ms, ensuring some are left whole.
  • 4. Fold together the cream cheese, icing sugar and vanilla. Don't mix too much as it'll loosen the mixture.
  • 5. Whisk the double cream to medium peaks (not loose so it's dripping off the whisk but not really stiff). Be careful not to overwhisk.
  • 6. Fold the cream cheese into the double cream. Fold in the M&Ms. Pour onto the frozen biscuit base and level. Refridgerate for at least an hour. Overnight is better.
  • 7. Once refridgerated, melt down the nutella in a pan (low heat) and pour over the cheesecake. Level quickly as it may start to set. Decorate with leftover M&MS. Chill for 30 minutes and serve.

Notes

Recommended tin - I used a 9-inch springform cake tin as I find the cheesecake easy to get out that way. If you have a trusted tin which you always like to use for cheesecakes, feel free to use that instead. A 9-inch tin is recommended though.
Servings - depending on your portion sizes (especially where there's cheesecake concerned) but it probably serves around 8 people. 
Storage - store in your fridge on a plate, covered with cling film or in a Tupperware box, cake tin etc.. 
Freezing - I've never frozen cheesecake myself but I believe it can be frozen for up to 3 months according to Sally's Baking Addiction.
 
Keyword American, Cheesecake, No-bake
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