Monster Cookie Cheesecake

Two favorite treats come together to form a fantastic dessert in this Monster Cookie Cheesecake. Delicious ingredients of peanut butter, oats, mini chocolate chips, and M&M’s are mixed into the luscious, creamy cheesecake filling. It’s all baked in a buttery graham cracker crust. Top it with whipped cream and a sprinkle of M&M’s for the perfect finishing touch to this show-stopper of a dessert.

This recipe reworks monster cookies as a decadent cheesecake. It’s everything you love about both of those treats, all in one dessert. From creamy and crunchy to sweet and salty, this Monster Cookie Cheesecake delivers on all those tastes and textures. Every bite is a new surprise, making it a fantastic choice for nearly any occasion. Plus, did I mention how simple it is to prepare? It really is!

The easy graham cracker crust is the buttery base that supports the dreamy cream cheese and sour cream filling. The filling is infused with all the flavors and textures we love in a monster cookie. The oats offer texture, the peanut butter adds smooth, salty notes, the mini chips add the chocolate component, and the M&M’s provide color and crunch. Every bite of this delicious dessert will delight your taste buds!

After baking this stunning cheesecake, a long refrigeration session will firm it up and prepare it for tasty toppings. I love decorating the top, not only because it looks extravagant, but also because it can cover any cracks that may have formed. There’s no water bath involved when making this cheesecake, so covering any imperfections on the top with whipped cream and more M&M’s is perfect. It’s a win-win situation!

Ingredients

For The Crust
Graham Cracker Crumbs – form the base of the crust.
Butter – melted. Adds flavor and helps blend the crust ingredients.
Sugar – helps sweeten the crust and adds texture.

For The Cheesecake Filling
Cream Cheese – softened. Use full-fat for the best texture and richness.
Sugar – use white granulated; helps sweeten the filling.
Vanilla Extract – to flavor the filling.
Eggs – to add structure to the filling and help bind it together.
Sour Cream – to add rich creaminess and tang to the filling.
Creamy Peanut Butter – to add a nutty flavor to the filling.
Old-Fashioned Oats – adds a cookie texture to the filling.
Mini Chocolate Chips – adds chocolate flavor. Use mini chips, as they are less likely to sink to the bottom of the cheesecake as it bakes.
M&M’s – to add crunch, color, and chocolate candy flavor to the filling.

Directions

1. Preheat oven to 350°F.
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a greased springform pan.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add the vanilla and mix well.
5. Beat in the eggs, one at a time, mixing just until combined.
6. Mix in the sour cream and peanut butter until smooth.
7. Fold in the oats, mini chocolate chips, and M&M’s.
8. Pour the cheesecake batter over the prepared crust and smooth the top.
9. Bake for 1 hour, or until the center is just set.
10. Turn off the oven and allow the cheesecake to cool with the door cracked for 1 hour.
11. Refrigerate for at least 4 hours or overnight before slicing.

Cheesecake Filling Variations

• Chocolate Filling – add cocoa powder to the cheesecake filling.
• Nuts – add chopped walnuts or pecans to the filling.
• M&M’s – use any color combination (here I used multi-colored) to fit any theme, such as red and pink for Valentine’s Day, red and green for Christmas, or green and yellow for St. Patrick’s Day.

Crust Variations

Other cookie-based crusts can be substituted for the graham cracker crust. Try vanilla wafers, Biscoff cookies, peanut butter cookies, Golden Oreos with the filling included, or chocolate wafer cookies.

Decorating Ideas

Here, I’ve topped the cheesecake with whipped cream, mini chocolate chips, M&M’s, and small crumbles of a mixture of oats and peanut butter. Here are a few other ideas:

• Cover with chocolate ganache and a sprinkle of M&M’s.
• Top with whipped cream and a drizzle of melted peanut butter, hot fudge, or salted caramel sauce.
• Frost with whipped cream and then pipe whipped cream rosettes around the edges and dot them with mini chocolate chips. Sprinkles peanut and oat crumbles in the center along with M&M’s.

Storage And Freezing

Store this cheesecake in the fridge in an airtight container for up to 5 days. To freeze, either store in individual slices or store as a whole. If storing the whole cheesecake, omit the decorations on top until ready to serve. Wrap slices or the whole cheesecake tightly in plastic wrap, then tin foil, to prevent freezer burn. Thaw overnight in the refrigerator before serving.

More Delicious Cheesecake Recipes

Peanut Butter Cup Cheesecake
Creamy Peanut Butter Cheesecake
Caramel Corn Cheesecake
Instant Pot Mint Chip Oreo Cheesecake
Crème Brûlée Cheesecake