Monster Cookie Cheesecake: The Ultimate Indulgence

Imagine a dessert that combines the best of both worlds—chewy, peanut-buttery monster cookies and rich, creamy cheesecake. This Monster Cookie Cheesecake is the ultimate treat for cookie lovers and cheesecake enthusiasts alike! With a buttery oatmeal cookie crust, a velvety peanut butter cheesecake filling, and an irresistible topping of chocolate chips and M&M’s, this dessert is a guaranteed crowd-pleaser.

Originating from the beloved Monster Cookie, known for its mix of oats, peanut butter, chocolate, and colorful M&M’s, this cheesecake takes it to the next level by incorporating these flavors into a decadent, creamy dessert. Whether you’re celebrating a special occasion or just indulging in a well-deserved sweet treat, this cheesecake is bound to be a hit!

Ingredients

For the Monster Cookie Crust

Ingredient	Quantity
Old-fashioned oats	1 cup
All-purpose flour	¾ cup
Brown sugar	½ cup
Granulated sugar	¼ cup
Baking soda	½ tsp
Salt	¼ tsp
Unsalted butter, melted	½ cup (1 stick)
Peanut butter	⅓ cup
Vanilla extract	1 tsp
Egg	1 large
Mini chocolate chips	½ cup
Mini M&M’s	½ cup

For the Cheesecake Filling

Ingredient	Quantity
Cream cheese, softened	24 oz (3 blocks)
Granulated sugar	¾ cup
Peanut butter	½ cup
Vanilla extract	1 tsp
Eggs	3 large
Sour cream	½ cup

For the Topping

Ingredient	Quantity
Mini chocolate chips	⅓ cup
Mini M&M’s	⅓ cup
Melted peanut butter	¼ cup

Equipment Needed

• 9-inch springform pan – Essential for easy cheesecake removal.
• Mixing bowls – To prepare the crust and filling.
• Electric mixer – Helps achieve a smooth, creamy cheesecake texture.
• Spatula – For even mixing and scraping the sides of the bowl.
• Measuring cups and spoons – Ensures accurate ingredient measurements.
• Baking sheet – For a water bath to prevent cracking (optional but recommended).

Step-by-Step Instructions

1. Prepare the Monster Cookie Crust

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. In a large bowl, whisk together the oats, flour, brown sugar, granulated sugar, baking soda, and salt.
3. Stir in the melted butter, peanut butter, vanilla extract, and egg until fully combined.
4. Fold in the mini chocolate chips and M&M’s.
5. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. Using an electric mixer, beat the cream cheese and sugar until smooth and creamy.
2. Add the peanut butter and vanilla extract, mixing until combined.
3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
4. Gently fold in the sour cream to create a silky texture.
5. Pour the cheesecake filling over the cooled crust and smooth out the top.

3. Bake the Cheesecake

1. Reduce oven temperature to 325°F (163°C).
2. If using a water bath, wrap the bottom of the springform pan in foil and place it in a large baking dish filled with 1 inch of hot water.
3. Bake for 50–55 minutes, or until the edges are set but the center has a slight jiggle.
4. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
5. Refrigerate for at least 4 hours or overnight for best results.

4. Add the Toppings

1. Sprinkle the mini chocolate chips and M&M’s evenly over the cheesecake.
2. Drizzle melted peanut butter over the top for extra flavor.

Tips and Variations

• Crust Alternative: Swap oats for crushed graham crackers for a more traditional cheesecake crust.
• Gluten-Free Option: Use certified gluten-free oats and replace the flour with almond or oat flour.
• Extra Crunch: Add chopped peanuts or pretzel pieces to the topping.
• Chocolate Lover’s Twist: Drizzle melted chocolate over the top for extra indulgence.

Serving Suggestions

• Slice and serve chilled with a dollop of whipped cream.
• Garnish with extra M&M’s and a sprinkle of crushed peanuts.
• For a warm contrast, serve with a scoop of vanilla or chocolate ice cream.

Pairings

• Milkshakes: A chocolate or peanut butter milkshake enhances the rich flavors of the cheesecake.
• Coffee: A strong espresso or latte balances the sweetness.
• Dessert Wines: Try a port wine or sweet Riesling to complement the peanut butter and chocolate.

Storage and Reheating

• Refrigerate: Store covered in the fridge for up to 5 days.
• Freeze: Wrap slices in plastic wrap and foil; freeze for up to 3 months. Thaw overnight before serving.
• Reheat: While cheesecake is best enjoyed cold, you can microwave a slice for 10-15 seconds for a softer texture.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~450
Fat	28g
Carbohydrates	42g
Protein	9g
Sugar	30g
Sodium	250mg

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

This Monster Cookie Cheesecake is the perfect blend of nostalgia and indulgence, combining the chewy, peanut-buttery goodness of a classic monster cookie with the rich, creamy texture of a traditional cheesecake. Every bite offers a delightful mix of flavors—smooth peanut butter, crunchy M&M’s, and velvety cheesecake, all sitting atop a hearty oatmeal cookie crust. Whether you’re baking it for a celebration, a weekend treat, or just to satisfy a sweet craving, this dessert is guaranteed to impress both kids and adults alike.

Not only is this cheesecake delicious, but it’s also versatile! You can tweak the crust, play around with toppings, or even make a gluten-free version to suit your dietary needs. It stores well, making it a great make-ahead dessert for parties or gatherings. Give this recipe a try and share your masterpiece with friends and family. If you make it, don’t forget to snap a photo and share it on social media—we’d love to see your delicious creations!