Jump to Recipe Print RecipeAs the aroma of warm cookies wafted through my kitchen, I couldn’t resist the pull of nostalgia intertwined with the thrill of creating something entirely new. This Monster Cookie Cheesecake is a delightful harmony of flavors and textures that will leave your loved ones clamoring for more. Featuring a rich peanut butter cookie crust layered with mini M&M’s and gooey chocolate chips, this dessert isn’t just stunning to look at—it’s also incredibly easy to whip up, making it perfect for both special occasions and casual family dinners. With a luscious chocolate ganache and fluffy peanut butter frosting topping it all off, this decadent treat will surely satisfy that sweet craving while impressing everyone at the table. Are you ready to explore this sweet adventure together? Why Is This Cheesecake So Irresistible? Decadent Layers: This Monster Cookie Cheesecake is a stunning visual treat, featuring a rich peanut butter cookie crust complemented by layers of creamy cheesecake and vibrant candy. Easy to Make: You won’t need to be a pastry chef to create this dessert; it’s straightforward enough for baking beginners! Crowd-Pleasing: Perfect for parties or family gatherings, this showstopper will draw everyone in. Endless Customization: Feel free to swap in different candies or toppings to tailor it to your taste—try out some Reese’s Pieces or even a drizzle of caramel! Ultimate Sweet Treat: With its delightful mix of chewy, creamy, and chocolaty textures, each slice uniquely satisfies that sweet tooth. Enjoy the flavor explosion, and for more cookie-inspired delights, check out my Biscoff Cookie Butter or Butterfinger Cheesecake Sweet recipes! Monster Cookie Cheesecake Ingredients Here’s everything you need to whip up this show-stopping dessert! For the Cookie Crust All-purpose flour – Provides structure for the cookie crust; gluten-free flour can be substituted if needed. Baking soda – Helps the crust rise beautifully. Baking powder – Enhances the texture of the crust. Salt – Balances the sweetness of the crust. Unsalted butter – Adds richness and moisture; ensure it’s at room temperature for easy mixing. Brown sugar – Adds sweetness with a hint of caramel flavor. Peanut butter – Binds the crust ingredients together and infuses flavor; almond butter can be used as a substitution. Pure vanilla extract – Enhances the overall flavor profile. Large egg – Binds everything together in the crust. Quick oats – Adds texture and chewiness to the crust. Mini M&M’s – Sweet bursts of chocolate that add joy to both crust and cheesecake. Mini chocolate chips – Provide additional chocolate flavor and delightful texture. For the Cheesecake Filling Cream cheese – The creamy base for the cheesecake filling, adding richness and tang. White granulated sugar – Sweetness to balance the savory elements of the cheesecake. Sour cream – Contributes tanginess and creaminess. Heavy cream – Ensures a smooth and luxurious texture. Large eggs (x3) – Essential for structure and adding richness to the cheesecake. Semi-sweet chocolate chips – For the luscious chocolate ganache topping. For the Peanut Butter Frosting Peanut butter – Enhances the frosting flavor with creaminess. Powdered sugar – Adds sweetness and thickens the frosting. Heavy cream (for frosting) – Lightens the frosting texture, creating a fluffy finish. Step‑by‑Step Instructions for Monster Cookie Cheesecake Step 1: Prepare the Cookie Crust Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy release. In a medium bowl, sift together all-purpose flour, baking soda, baking powder, and salt. In a separate bowl, cream the unsalted butter, brown sugar, and peanut butter until light and fluffy. Beat in the egg, then gradually mix in the dry ingredients. Finally, fold in the oats, mini M&M’s, and chocolate chips before pressing the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes or until golden brown. Step 2: Make the Cheesecake Filling Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Gradually add in the granulated sugar, vanilla extract, sour cream, and heavy cream, mixing until well combined. Add the eggs one at a time, mixing on low speed to incorporate smoothly. Gently fold in mini M&M’s and chocolate chips. Once mixed, pour the cheesecake filling over the cooled cookie crust, smoothing the top with a spatula. Step 3: Bake the Cheesecake Prepare a water bath by placing the springform pan in a larger baking dish filled with hot water, creating a moisture-rich environment. Bake the cheesecake for 75-85 minutes or until the edges are set but the center has a slight jiggle. Once finished, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour to prevent cracks. After cooling, cover and refrigerate the cheesecake for at least 6 hours, or preferably overnight. Step 4: Bake Extra Cookies While the cheesecake cools, use the remaining cookie dough to create extra cookies. Preheat your oven to 350°F (175°C) again if needed. Scoop the leftover dough into balls, placing them on a lined baking sheet. Bake for 8-10 minutes, or until the cookies are golden but still soft in the center. Allow them to cool on the baking sheet before transferring to a wire rack. Step 5: Prepare Ganache and Frosting For the chocolate ganache, heat heavy cream in a small saucepan until just simmering. Pour the hot cream over semi-sweet chocolate chips in a bowl and let it sit for a few minutes before stirring until smooth and glossy. For the peanut butter frosting, beat cold unsalted butter in a mixing bowl, then add in the peanut butter. Gradually mix in powdered sugar and vanilla, followed by heavy cream, until the frosting is fluffy and well combined. Step 6: Assemble Cheesecake Carefully remove the sides of the springform pan from the cooled cheesecake. Pour the glossy chocolate ganache evenly over the top of the cheesecake, letting it drip down the sides for a beautiful finish. Chill the cheesecake for about 30 minutes to set the ganache. Once set, pipe the fluffy peanut butter frosting on top, and garnish with the extra cookies and additional mini M&M’s for a delightful presentation. Expert Tips for Monster Cookie Cheesecake Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature to avoid lumps in the filling for a silky-smooth texture. Water Bath Method: Use a water bath during baking to keep the cheesecake moist and minimize cracks—a key step for the perfect Monster Cookie Cheesecake! Gradual Cooling: Allow your cheesecake to cool gradually in the oven with the door cracked. This will help prevent splitting, ensuring a beautiful dessert. Extra Cookies Delight: Don’t waste any dough! Bake extra cookies with the remaining dough; they make perfect garnishes or snacks alongside your cheesecake. Flavor Customization: Feel free to swap out M&M’s for other candies like Reese’s Pieces, or add nuts to personalize your Monster Cookie Cheesecake experience. Make Ahead Options These Monster Cookie Cheesecake creations are perfect for busy home cooks looking to save time while still crafting a delightful dessert! You can prepare the cookie crust and cheesecake filling up to 24 hours in advance. Simply bake the crust, let it cool completely, and then pour the filling over it. Cover tightly with plastic wrap and refrigerate. For best results, avoid adding the ganache and frosting until just before serving—this ensures they remain fresh and vibrant. When ready to indulge, complete the cheesecake assembly by pouring the ganache over the chilled cheesecake and adding the peanut butter frosting, guaranteeing restaurant-quality results with minimal effort! What to Serve with Monster Cookie Cheesecake? Elevate your dessert experience by pairing this whimsical cheesecake with delightful sides that enhance its sweet and creamy flavors. Whipped Cream: The light and airy texture of whipped cream complements the dense cheesecake, adding a refreshing contrast. Vanilla Ice Cream: A scoop of creamy vanilla ice cream beside the cheesecake offers a classic and decadent duo everyone loves. Fresh Berries: Strawberries or raspberries provide a burst of tartness, beautifully balancing the richness of the cheesecake. Chocolate Sauce: Drizzling extra chocolate sauce on top intensifies the dessert’s chocolate flavor and creates a visually tempting plate. Imagine this blissful cheesecake sitting next to a bowl of vibrant berries, inviting everyone to mix flavors on their plates. It brings a ray of color and freshness that beautifully pairs with the sweetness, making each bite a little adventure of taste! Coffee or Espresso: The rich, bold flavors of a good brew cut through the sweetness, making each bite feel more indulgent. Peanut Butter-Cinnamon Milkshake: This creamy shake echoes the cheesecake’s peanut butter notes, creating a dreamy pairing for peanut butter fans. Gourmet Hot Cocoa: A cup of rich hot cocoa laced with marshmallows or whipped cream brings a cozy touch, perfect for cold evenings. Choose combinations that resonate with your guests and get ready for an unforgettable dessert experience! Monster Cookie Cheesecake: Flavorful Twists Await Feel free to explore the delicious possibilities of this recipe, where every bite can surprise your taste buds! Candy Swap: Substitute mini M&M’s with Reese’s Pieces or walnuts for a fun flavor twist. Each bite brings a new surprise! Yogurt Alternative: For a tangy kick, replace sour cream with Greek yogurt. It adds a creaminess while boosting the flavor profile. Lightened Up Version: Reduce the cheesecake batter by using fewer eggs or replacing some with yogurt for a lighter dessert. Nutty Crust: Add crushed nuts like pecans or almonds into the cookie crust to bring in some delightful crunch along with that buttery goodness. Spicy Kick: Stir in a pinch of cinnamon or espresso powder into the cheesecake filling for an unexpected depth of flavor that warms the soul. Different Frosting: Try using a chocolate frosting instead of peanut butter for an ultra-rich chocolate experience that pairs beautifully with the cheesecake. Fruit Elegance: Top the cheesecake with fresh berries or a berry compote for a refreshing contrast to the rich dessert. Mini Version: Make mini cheesecakes in muffin tins for fun, single-serving treats perfect for parties or just to satisfy a little craving! If you’re feeling adventurous, check out other scrumptious recipes like my Biscoff Cookie Butter Cinnamon Rolls or indulgent Strawberry Cheesecake Cinnabon Rolls. Happy baking! Storage Tips for Monster Cookie Cheesecake Fridge: Store any leftover Monster Cookie Cheesecake in an airtight container in the refrigerator for up to 5 days to maintain its creamy texture and flavor. Freezer: For longer storage, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 30 days—perfect for indulging later! Thawing: When you’re ready to enjoy a frozen slice, simply transfer it to the fridge to thaw overnight or leave it at room temperature for 1-2 hours before serving. Reheating: If you prefer a warm slice, gently heat it in the microwave for 10-15 seconds but avoid overheating to keep the cheesecake creamy. Monster Cookie Cheesecake Recipe FAQs What kind of flour should I use for the cookie crust? I typically use all-purpose flour for the best structure in the cookie crust. However, if you need a gluten-free option, you can substitute it with a gluten-free flour blend that is suitable for baking. Just ensure that it’s a 1:1 equivalent to all-purpose flour. How should I store leftover Monster Cookie Cheesecake? To keep your cheesecake fresh, store leftovers in an airtight container in the refrigerator for up to 5 days. Just make sure it’s well sealed to prevent it from drying out or absorbing other flavors in the fridge! Can I freeze Monster Cookie Cheesecake? How? Absolutely! You can freeze individual slices of the Monster Cookie Cheesecake. Wrap each slice tightly in plastic wrap followed by foil to avoid freezer burn, and it will keep well for up to 30 days. When you’re ready to indulge, allow them to thaw in the refrigerator overnight or sit at room temperature for about 1-2 hours until soft. What can I do if my cheesecake cracks during baking? No worries! Cracks can happen. First, ensure you use a water bath during baking to keep the moisture level high, which minimizes the chances of cracking. If it does crack, don’t fret! You can cover it up beautifully with chocolate ganache or frosting, which also adds extra flavor. Are there any dietary considerations for this recipe? While this Monster Cookie Cheesecake features classic ingredients like cream cheese and sugar, it’s not suitable for everyone. If you’re concerned about allergies, watch out for nuts and gluten in the ingredients. For anyone with a peanut allergy, you can substitute the peanut butter with an alternative like almond butter or sunflower seed butter for a nut-free option. How long will the cheesecake last in the fridge? You can enjoy your Monster Cookie Cheesecake for up to 5 days when stored properly in the refrigerator. Just remember to keep it covered in an airtight container to maintain its delicious flavor and creamy texture throughout the week! Monster Cookie Cheesecake: Indulge in Layered Bliss Indulge in the decadence of Monster Cookie Cheesecake, a delightful dessert that combines creamy cheesecake with a rich cookie crust and irresistible flavors. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 40 minutes minsCooling Time 6 hours hrsTotal Time 8 hours hrs 10 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Crust2 cups all-purpose flour Gluten-free flour can be substituted if needed.1 tsp baking soda1 tsp baking powder1/2 tsp salt3/4 cup unsalted butter Make sure it’s at room temperature for easy blending.1 cup brown sugar3/4 cup peanut butter Consider almond butter for a unique twist.1 tsp pure vanilla extract1 large egg Essential for binding the crust.1 cup quick oats1 cup mini M&M's1/2 cup mini chocolate chipsFor the Cheesecake Filling16 oz cream cheese Ensure it is at room temperature.1 cup white granulated sugar1/2 cup sour cream1 cup heavy cream3 large eggs1 cup mini M&M's1/2 cup mini chocolate chipsFor the Chocolate Ganache and Frosting1 cup semi-sweet chocolate chips1/2 cup peanut butter For frosting.2 cups powdered sugar1/4 cup heavy cream For frosting. Equipment 9-inch springform panMixing bowlsElectric mixerBaking sheet Method Step 1: Prepare the Cookie CrustPreheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy release. In a medium bowl, sift together all-purpose flour, baking soda, baking powder, and salt.In a separate bowl, cream the unsalted butter, brown sugar, and peanut butter until light and fluffy. Beat in the egg, then gradually mix in the dry ingredients.Finally, fold in the oats, mini M&M’s, and chocolate chips before pressing the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes or until golden brown.Step 2: Make the Cheesecake FillingLower the oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.Gradually add in the granulated sugar, vanilla extract, sour cream, and heavy cream, mixing until well combined. Add the eggs one at a time, mixing on low speed to incorporate smoothly.Gently fold in mini M&M’s and chocolate chips. Once mixed, pour the cheesecake filling over the cooled cookie crust, smoothing the top with a spatula.Step 3: Bake the CheesecakePrepare a water bath by placing the springform pan in a larger baking dish filled with hot water, creating a moisture-rich environment.Bake the cheesecake for 75-85 minutes or until the edges are set but the center has a slight jiggle. Once finished, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour to prevent cracks.After cooling, cover and refrigerate the cheesecake for at least 6 hours, or preferably overnight.Step 4: Bake Extra CookiesWhile the cheesecake cools, use the remaining cookie dough to create extra cookies. Preheat your oven to 350°F (175°C) again if needed.Scoop the leftover dough into balls, placing them on a lined baking sheet. Bake for 8-10 minutes, or until the cookies are golden but still soft in the center.Allow them to cool on the baking sheet before transferring to a wire rack.Step 5: Prepare Ganache and FrostingFor the chocolate ganache, heat heavy cream in a small saucepan until just simmering. Pour the hot cream over semi-sweet chocolate chips in a bowl and let it sit for a few minutes before stirring until smooth and glossy.For the peanut butter frosting, beat cold unsalted butter in a mixing bowl, then add in the peanut butter. Gradually mix in powdered sugar and vanilla, followed by heavy cream, until the frosting is fluffy and well combined.Step 6: Assemble CheesecakeCarefully remove the sides of the springform pan from the cooled cheesecake.Pour the glossy chocolate ganache evenly over the top of the cheesecake, letting it drip down the sides for a beautiful finish.Chill the cheesecake for about 30 minutes to set the ganache. Once set, pipe the fluffy peanut butter frosting on top, and garnish with the extra cookies and additional mini M&M’s for a delightful presentation. Nutrition Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 230mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesFeel free to swap M&M's with other candies like Reese's Pieces or add nuts for a personalized touch. Tried this recipe?Let us know how it was!
