This salty-sweet, extra-creamy Monster Cookie Cheesecake captures everything you love about monster cookies in a classic cheesecake. It features a crunchy oatmeal cookie crust, a peanut butter cheesecake filling, a glossy chocolate ganache topping, and plenty of M&M candies.
If you enjoy monster cookies—chewy oatmeal cookies made with peanut butter and loaded with chocolate chips and M&Ms—this cheesecake is for you. The recipe transforms those familiar flavors into a rich, indulgent cheesecake that delivers big on texture and taste.
Highlights:
- Crunchy Nutter Butter (oatmeal-peanut) cookie crust
- Silky peanut butter cheesecake filling
- Rich chocolate ganache topping
- Mini M&M candies for color and crunch
Tips for Making Cheesecake
This is a baked cheesecake. It’s straightforward but benefits from careful technique so you get a smooth, crack-free result. Key tips:
- Use full-fat, brick-style cream cheese—do not use lite, whipped, or spreadable varieties; they won’t set properly.
- Bring cream cheese, eggs, and sour cream to room temperature (about 30 minutes out of the fridge) so the batter mixes evenly.
- Use smooth store-bought peanut butter. Avoid natural or homemade peanut butter because oil separation can change the texture.
- Bake the cheesecake in a water bath (bain-marie) to keep the oven humid and reduce cracking. Wrap the outside of the springform pan in foil (at least three layers), place it in a large roasting pan, and pour about 1/2 inch of hot water into the roasting pan before baking.
- Cool the cheesecake slowly: remove from the oven, let it cool to room temperature while still in the roasting pan, then refrigerate (covered) for at least 6 hours or overnight to fully set and develop flavor.
- Add the M&Ms just before serving; prolonged refrigeration can cause their color to bleed.
Variations & Substitutions
- If you don’t have Nutter Butters, you can use 24 Oreo cookies (wafers and filling) with 5 tablespoons melted butter for the crust.
- Want a no-bake version? Make the crust and ganache as directed, then use a no-bake peanut butter cheesecake filling instead.
- Fold 1 cup mini chocolate chips into the batter if you want extra chocolate. Avoid regular-size chips (they can sink). You can also fold in mini M&Ms, but colors may bleed into the batter.
If you love the peanut butter + M&M combination, other recipes you might enjoy include monster cookie bars, M&M cookies, or Reese’s peanut butter cup cookies.
Monster Cookie Cheesecake
By:
Fiona Dowling
Fiona Dowling
A salty-sweet, extra-creamy peanut butter cheesecake with a crunchy cookie crust, chocolate ganache, and mini M&Ms.
Prep:
40 mins
40 mins
Cook:
1 hr
1 hr
Chilling:
6 hrs
6 hrs
Servings:
14 pieces
14 pieces
Ingredients
Nutter Butter Crust
- 20 Nutter Butter Cookies (wafers and filling)
- 5 tablespoons unsalted butter, melted
Peanut Butter Cheesecake
- 20 oz cream cheese, full-fat, brick style
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup peanut butter
- 1 cup sour cream
- 3 large eggs
- Hot water, for the water bath
Chocolate Ganache
- 6 oz semi-sweet chocolate, finely chopped
- 1/2 cup heavy/whipping cream
- 1/4 cup mini M&Ms
Instructions
- Preheat the oven to 325°F (165°C).
- Wrap the bottom and sides of a 9-inch springform pan with aluminum foil at least three times, sealing all seams to prevent water from entering.
Crust
- Place cookies (wafers and filling) in a food processor and pulse to fine crumbs, or put them in a sealed bag and crush with a rolling pin.
- Mix crumbs with melted butter and press into the bottom and slightly up the sides of the springform pan to form a small lip.
- Bake the crust for 10 minutes. Remove and set aside while preparing the filling.
Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and free of lumps.
- Beat in the white sugar, brown sugar, and peanut butter until incorporated and smooth.
- Beat in the sour cream.
- Add the eggs one at a time, mixing just until combined after each addition. Avoid overbeating.
- Place the prepared crust (still wrapped in foil) into a large roasting pan.
- Spoon the cheesecake filling over the crust and smooth the top.
- Carefully pour hot water into the roasting pan so there is about 1/2 inch of water surrounding the springform pan.
- Bake in the preheated oven for 60–70 minutes, or until the edges are set and the center still has a slight wobble. Start checking around 50 minutes since ovens vary.
- Remove the roasting pan from the oven. Let the cheesecake cool in the pan to room temperature. Once cooled, remove the springform from the roasting pan, cover, and refrigerate for at least 6 hours or overnight to fully set.
Chocolate Topping
- Chop the chocolate finely and place it in a heatproof bowl.
- Heat the cream until just about to boil, then pour it over the chopped chocolate. Let sit for 2 minutes, then whisk until smooth and glossy.
- Unclamp the sides of the chilled springform pan and pour the ganache over the cheesecake, letting it drip naturally over the edges.
- If not serving immediately, return the cheesecake to the fridge. Sprinkle with mini M&Ms just before serving to avoid color bleed.
Notes
- If Nutter Butter cookies aren’t available, use 24 Oreo cookies (wafers and filling) and 5 tablespoons unsalted butter for the crust.
- Cream cheese, sour cream, and eggs should be at room temperature before you start for best texture.
- Use smooth peanut butter; natural or homemade peanut butter may cause separation or lumps.
- Semi-sweet chocolate can be swapped for dark (not more than 50% recommended) or milk chocolate depending on taste.
- Store covered in the fridge. Leftovers keep up to 4 days; note M&Ms may bleed color over time.
- Nutrition info is per slice, assuming 14 even slices.
Nutrition
Calories: 506 kcal, Carbohydrates: 30 g, Protein: 10 g, Fat: 40 g, Saturated Fat: 20 g, Cholesterol: 117 mg, Sodium: 253 mg, Potassium: 299 mg, Fiber: 2 g, Sugar: 25 g, Vitamin A: 968 IU, Vitamin C: 1 mg, Calcium: 97 mg, Iron: 2 mg