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
Crush 4-5 graham crackers in a plastic bag.
Measure out the desired amount and add to melted butter.
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
Add in the powdered sugar and vanilla extract and blend until smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Fold into the cream cheese mixer until all streaks disappear.
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.
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
