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Monster Cookie Cheesecake Recipe

This Monster Cookie Cheesecake is a dessert mashup made in heaven. Creamy peanut butter cheesecake meets cookie crust and candy toppings for a playful, satisfying, and unforgettable treat. Ideal for parties, birthdays, or just because, it’s as fun to make as it is to eat.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings 12 Slices

Ingredients
  

For the crust:

  • 1 1/2 cups crushed chocolate chip cookies or graham crackers
  • 1/4 cup peanut butter
  • 1/4 cup unsalted butter melted

For the filling:

  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract

For the topping:

  • 1/3 cup mini chocolate chips
  • 1/3 cup mini M&M's or other candy-coated chocolates
  • 1/4 cup quick oats optional, for crunch

Instructions
 

  • Preheat the oven: to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  • Make the crust: In a bowl, combine crushed cookies or graham crackers, melted butter, and peanut butter. Mix until well combined. Press firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then let cool.
  • Make the filling: Beat cream cheese until smooth. Add sugar and beat until creamy. Mix in peanut butter. Beat in eggs one at a time, then add sour cream and vanilla. Mix until just combined.
  • Bake the cheesecake: Pour filling into the prepared crust. Bake for 55–60 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
  • Chill: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4–6 hours or overnight.
  • Top the cheesecake: Just before serving, sprinkle the top with mini chocolate chips, mini M&M's, and oats if using. Press in gently so they stick.

Notes

  • For extra crunch, toast the oats lightly before sprinkling.
  • Use room temperature cream cheese to ensure a smooth filling.
  • Let the cheesecake chill overnight for best texture and flavor.
  • Add more or fewer toppings based on your sweet tooth.
  • Use a sharp, warm knife for clean slices.