Servings 8
Prep: 8 min
Set Time: 8 hours
Equipment
Large bowl
Hand-held or stand mixer
9-inch Springform pan
Ingredients
1 1/4 cup crushed graham crackers
1 stick + 3 tbsp, melted, unsalted butter
3 (8 oz) block cream cheese, full fat
1 cup powdered sugar
1 tbsp vanilla extract
1 1/4 cup heavy cream
16 chocolate covered pretzels
16 candy eyes
8 m&ms
Instructions
![](https://redheadedpatti.com/wp-content/uploads/2022/12/IMG_6125-scaled.jpg)
Crush 4-5 graham crackers in a plastic bag.
Measure out the desired amount and add to melted butter.
![](https://redheadedpatti.com/wp-content/uploads/2022/12/IMG_6126-scaled.jpg)
Mix until all crackers are coated with butter then press into the bottom of a 9-inch spring form pan. Add cream cheese to a large mixing bowl and beat until smooth
![](https://redheadedpatti.com/wp-content/uploads/2022/12/IMG_6127-scaled.jpg)
![](https://redheadedpatti.com/wp-content/uploads/2022/12/IMG_6128-scaled.jpg)
![](https://redheadedpatti.com/wp-content/uploads/2022/12/IMG_6129-scaled.jpg)
Add in the powdered sugar and vanilla extract and blend until smooth.
![](https://redheadedpatti.com/wp-content/uploads/2022/12/IMG_6130-scaled.jpg)
![](https://redheadedpatti.com/wp-content/uploads/2022/12/IMG_6131-scaled.jpg)
![](https://redheadedpatti.com/wp-content/uploads/2022/12/IMG_6132-scaled.jpg)
In a separate bowl, whip the heavy cream to stiff peaks.
Fold into the cream cheese mixer until all streaks disappear.
![](https://redheadedpatti.com/wp-content/uploads/2022/12/IMG_6133-1-scaled.jpg)
Pour on top of the crust and smooth on the top
Cover with aluminum foil and set in fridge to chill for at least 6-8 hours
Once the cheesecake is set, remove it from the pan.
Slice into 8 equal slices.
![](https://redheadedpatti.com/wp-content/uploads/2022/12/IMG_1835-scaled.jpg)
Add two chocolate-covered pretzels, 2 candy eyes, and 1 m&m per slice.
Notes:
Only use full-fat cream and cream cheese for the proper consistency for this recipe. No-bake cheesecakes still have a slight wobble, as they don’t have anything in them to make them set like a baked cheesecake.
Store in the fridge for a max of 4 days. Can be frozen for up to 3 months in an airtight container