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.
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.
Tried this recipe?Let us know how it was!