Why You’ll Love This Recipe

Monster Cookie Cheesecake combines the best of two worlds: cookie and cheesecake! With a monster cookie crust made of oats, peanut butter, and M&Ms, followed by a creamy cheesecake filling dotted with mini M&Ms, and topped with chocolate ganache and crushed cookies, this dessert is indulgent and irresistible. Perfect for cookie lovers, cheesecake fans, or anyone looking for a fun, delicious treat, this cheesecake is sure to impress at any party or gathering.

Ingredients

For the Cookie Crust:

1 ½ cups oats
1 cup flour
½ cup brown sugar
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter, melted
2 tablespoons peanut butter
1 egg
1 cup mini M&Ms

For the Cheesecake:

3 (8-ounce) packages of cream cheese
¾ cup sugar
3 large eggs
1 teaspoon vanilla extract
½ cup mini M&Ms

For the Ganache:

½ cup heavy cream
4 ounces semisweet chocolate

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C).
Make the crust: In a bowl, combine oats, flour, sugar, baking soda, and salt. Add melted butter, peanut butter, and egg, mixing until a dough forms. Press dough into the bottom of a greased 9-inch springform pan. Bake for 10 minutes.
Prepare the cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla and fold in mini M&Ms.
Assemble and bake: Pour the cheesecake batter over the cookie crust. Bake for 55-60 minutes, until the center is set but slightly jiggly. Let cool completely.
Make the ganache: Heat the cream in a saucepan until simmering. Pour over chopped chocolate, stirring until smooth. Drizzle over the cooled cheesecake and sprinkle with crushed monster cookies.
Chill: Refrigerate for at least 4 hours before serving.

Servings and Timing

Servings: 12-14
Prep time: 20 minutes
Bake time: 1 hour 10 minutes
Total time: 5 hours 30 minutes (includes chilling time)

Variations

Flavored Ganache: Add a splash of vanilla or coffee to the ganache for extra flavor.
Gluten-Free: Use gluten-free oats and flour for a gluten-free version.
Mini Cheesecakes: Make individual mini cheesecakes in a muffin tin for portion control.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating: This cheesecake is best enjoyed cold. Simply let it come to room temperature before serving if you prefer.

FAQs

Can I use regular M&Ms instead of mini ones?

Yes, regular-sized M&Ms work fine, though mini ones are preferred for their even distribution in the cheesecake.

How do I know when my cheesecake is done?

The cheesecake should be set around the edges but slightly jiggly in the center. An internal temperature of 160-165°F indicates it’s done.

Can I use a different nut butter?

Yes, almond butter or cashew butter can be substituted for peanut butter in the crust.

Can I make this cheesecake without the ganache?

Yes, you can skip the ganache, but it adds a nice touch of richness to the cheesecake.

Is this cheesecake freezer-friendly?

Yes, it can be frozen for up to 3 months. Wrap it tightly and thaw overnight in the fridge before serving.

Conclusion

Monster Cookie Cheesecake is a showstopper dessert that combines a chewy cookie crust, creamy cheesecake, and a decadent chocolate ganache. Perfect for special occasions or when you just want a truly indulgent treat, this recipe is easy to make and even easier to enjoy!

Monster Cookie Cheesecake

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Monster Cookie Cheesecake combines two beloved desserts—monster cookies and cheesecake—into one indulgent treat! Featuring a chewy oats and peanut butter cookie crust, a creamy cheesecake filling with mini M&Ms, and a decadent chocolate ganache topping, this dessert is a crowd-pleaser. Perfect for parties, celebrations, or a fun family treat, it’s sure to impress anyone who loves cookies and cheesecake.

Author: Amy
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours 30 minutes (includes chilling time)
Yield: 12-14 servings
Category: Dessert, Cheesecake, Indulgent Treat
Method: Baking
Cuisine: American, Dessert, Fun Treat
Diet: Vegetarian

Instructions

Preheat the oven: Set the oven to 325°F (163°C).
Make the crust: In a bowl, combine oats, flour, brown sugar, baking soda, and salt. Add melted butter, peanut butter, and egg, mixing until a dough forms. Press dough into the bottom of a greased 9-inch springform pan. Bake for 10 minutes.
Prepare the cheesecake: Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and fold in mini M&Ms.
Assemble and bake: Pour the cheesecake batter over the cookie crust. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Let cool completely.
Make the ganache: In a saucepan, heat the cream until simmering. Pour over chopped semisweet chocolate, stirring until smooth. Drizzle the ganache over the cooled cheesecake and sprinkle with crushed monster cookies.
Chill: Refrigerate the cheesecake for at least 4 hours to set before serving.

Notes

Flavored Ganache: Add vanilla extract or a splash of coffee to the ganache for an extra depth of flavor.

Gluten-Free Option: Use gluten-free oats and flour for a gluten-free version of this cheesecake.

Mini Cheesecakes: For smaller portions, make mini cheesecakes by baking in a muffin tin.