This monster cookie cheesecake combines monster cookies and cheesecake! It has a monster cookie crust with a baked creamy cheesecake filled with mini M&M's and mini chocolate chips. It is topped with chocolate and peanut butter frosting.
This monster cookie cheesecake is a dream! The monster cookie crust is filled with peanut butter, oats, mini M&M's, and mini chocolate chips. I have a few monster cookie recipes because I love it so much!
If you want other monster cookie recipes try, monster cookie brownies, monster cookies, and brookies.
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Why You Will Love This
- Monster cookie crust- This cookie crust requires no chill time, and is easy to make!
- M&M cheesecake- This cheesecake is baked with both mini chocolate chips and mini M&M's.
- Chocolate ganache- There is a silky chocolate ganache on top of the baked cheesecake.
- Peanut butter frosting- There is a smooth peanut butter frosting on top of the cheesecake.
Ingredient Notes
- Brown sugar- I used light brown sugar.
- Peanut butter- I used Jif creamy peanut butter. Don't use natural peanut butter because it is too runny.
- Quick oats- Quick oats are best. If you have regular oats, blend in a blender a few times.
- Mini M&M's- I love the minis, you can also use regular M&M's.
- Mini chocolate chips- You can use regular size.
- Cream cheese- Use full fat cream cheese. Use the block kind not the spreadable kind.
- Sour cream- Use full fat sour cream.
- Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty frosting.
Step By Step Instructions
Here are the steps to make and bake the cheesecake.
STEP 1: Beat the butter, sugar, and peanut butter. Beat these until very smooth creamy. Then, add in vanilla and egg.
STEP 2: Mix in dry ingredients. Mix until just combined. Then, add in oats, mini M&M's, and mini chocolate chips.
STEP 3: Compact the dough. Press the dough into the 9 inch springform pan. Bake for 18-20 minutes until it is lightly golden.
STEP 4: Beat cream cheese. Beat the cream cheese on high, then add in the sugar. Make sure to beat on high until no chunks remain.
STEP 5: Add in wet ingredients. Add in the sour cream, heavy cream, and vanilla. Mix until smooth. Slowly add in the eggs. Make sure to mix in on low, it helps to prevent cracks.
STEP 6: Bake cheesecake batter. Pour the batter into the crust. Then, prepare a water bath. This cheesecake NEEDS a water bath to prevent cracks. Bake for 75-85 minutes.
STEP 7: Chill cheesecake. Turn the oven off, crack open the door, and let the cheesecake sit for 30 minutes. This allows it to cool slowly, which also prevent cracks. Then, chill overnight.
Decorating Tips
First, pour the chocolate ganache over the cheesecake. Chill the chocolate for 10 minutes, so it sets slightly before adding the frosting.
When you are making the frosting it will be very thick at first. After adding the heavy cream it will be very creamy.
Pipe the frosting on top of the cheesecake. The strong structure will hold up the cookies.
The extra cookie dough can be made into small cookies to top the cheesecake. You can also just eat the cookies instead!
I also topped the cheesecake with extra M&M's and chocolate chips.
FAQ
Yes it can! Reduce the cheesecake batter by a third. It won't need a water bath. Bake for 40-50 minutes.
If it cracks, that is okay. The chocolate will cover it right up!
The frosting tastes amazing, but it is only needed to hold up the cookies.
Yes. After the initial chill time, wrap the cheesecake in foil and freeze up to 30 days. Let it thaw on the counter for 1-2 hours before decorating.
Storing and Freezing
Store this monster cookie cheesecake in the fridge in an airtight container. Store up to 5 days.
Freezing
Freeze the cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1 hour before eating.
Other Cheesecake Recipes To Try
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📖 Recipe
Monster Cookie Cheesecake
Ingredients
Monster Cookie Crust
- ¾ cup All-purpose flour
- 1 teaspoon Baking soda
- ¼ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter room temperature
- 1 cup Brown sugar light or dark packed
- ½ cup Peanut butter creamy
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 cup Quick oats
- ½ cup Mini M&M's
- ½ cup Mini chocolate chips
Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream room temperature
- ¼ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
- ½ cup Mini M&M's
- ½ cup Mini chocolate chips
Chocolate Peanut Butter Ganache
- 1 cup Semi-sweet chocolate chips
- ½ cup Heavy cream
Peanut Butter Frosting
- ½ cup Unsalted butter slightly cold
- ½ cup Peanut butter creamy
- 1 ½ cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- ⅛ cup Heavy cream
Instructions
Monster Cookie Crust
- Preheat oven to 350F. Spray a 9 inch springform pan with baking spray. Line the bottom with a parchment circle and spray again.
- In a medium bowl, sift together flour, baking soda, baking powder, and salt. Set aside.¾ cup All-purpose flour, 1 teaspoon Baking soda, ¼ teaspoon Baking powder, ½ teaspoon Salt
- Using a mixer, cream together butter, brown sugar, and peanut butter. Beat on high for 2 minutes.½ cup Unsalted butter, 1 cup Brown sugar, ½ cup Peanut butter
- Add in vanilla and egg. Mix until combined. Add in the dry ingredients. Mix on low.1 teaspoon Pure vanilla extract, 1 Large egg
- Fold in oats, mini M&M's, and mini chocolate chips. The dough will be very wet.1 cup Quick oats, ½ cup Mini M&M's, ½ cup Mini chocolate chips
- Place ¾ths of the dough into the pan. Compact it on the bottoms of the pan. Save the rest of the dough to bake small cookies for decoration.
- Bake the cookie crust for 18-20 minutes. The edges will be golden brown. It will be puffy in the middle. Let the cookie crust cool while you make the cheesecake.
Cheesecake
- Preheat oven to 325F.
- Using a mixer, beat room temperature cream cheese on high for 1 minute. Scrape the bowl. Add in sugar and beat for 1 minute.24 oz Cream cheese, ¾ cup White granulated sugar
- Add in vanilla, sour cream, and heavy cream. Mix on high and beat until smooth.½ cup Sour cream, ¼ cup Heavy cream, 1 teaspoon Pure vanilla extract
- Add in eggs one at a time and mix on low. Stop mixing as soon as it is combined. Use a rubber spatula and fold mini M&M's and mini chocolate chips into batter.3 Large eggs, ½ cup Mini M&M's, ½ cup Mini chocolate chips
- Pour cheesecake batter onto cooled cookie crust.
- Prepare a water bath using one of the methods. Both require a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in a roasting pan and fill with hot water about ½ way up the cake pan. This method is leak proof!2. Wrap springform pan with foil tightly twice. Place in the roasting pan and fill halfway with hot water. This method can have water leak in.
- Bake cheesecake 75-85 minutes. The cheesecake is finished baking when the edges are firm and set and the middle has a slight jiggle. Turn off the oven and crack open the door, and let the cheesecake slowly cool for 30 minutes. Then transfer to cooling rack.
- Let cheesecake cool completely. Then, cover and place in fridge for at least 6 hours to overnight.
Extra Monster Cookies
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Use a 1oz cookie scoop. Scoop the dough. Split each dough ball in half and roll into a ball. It will make up to 11 cookies.
- Bake for 8-10 minutes until the edges are golden brown. Let cookies sit for 5 minutes before transferring to a cooling rack.
Chocolate Ganache
- Take the spring form pan and the parchment paper off of the cheesecake and set it aside.
- In a small bowl, pour chocolate chips. Heat the heavy cream in a saucepan over medium-low heat until steaming. Pour over the chocolate chips.1 cup Semi-sweet chocolate chips, ½ cup Heavy cream
- Let sit for 1 minute and 30 seconds. Then take a rubber spatula and stir continuously until smooth and glossy. If any chocolate chunks remain, heat in the microwave for 15 second intervals until melted.
- Pour ganache on the cheesecake. Chill for 10 minutes before adding the frosting.
Peanut Butter Frosting
- Place cold butter on the counter for 30 minutes. This will make the butter be slightly cold. It will feel cold to the touch, but if you press down on the butter, you will be able to see your finger indent. Sift the powdered sugar while you wait.½ cup Unsalted butter
- Using a a mixer, beat butter on medium for 2 minutes. The butter should be starting to get fluffy. Add in peanut butter and beat in several intervals. Scrape the bowl several times to fully mix in the butter.½ cup Peanut butter
- Slowly add in powdered sugar. Mix until it is thick. Add in vanilla and heavy cream. Beat for 20 seconds. Scrape the bowl. Beat on high for 1 minute.1 ½ cups Powdered sugar, 1 teaspoon Pure vanilla extract, ⅛ cup Heavy cream
- Pipe buttercream on the cheesecake. Sprinkle extra monster cookie pieces, mini chocolate chips, and mini M&M's on top of the cheesecake. Leave cheesecake in fridge until ready to serve.
April says
This monster cookie cheesecake is full of so much flavor!
Andy says
How do you fit 24 oz of cream cheese in a 9 in spring form pan?
Stephanie Rutherford says
Hello, after making the cheesecake batter, it fits into the pan easily. For all my cheesecake recipes I use a 9 inch spring form pan with 24oz of cream cheese in the cheesecake batter. I have never had a problem.
Gina says
Wow! You had me at cheesecake! This looks so delicious!