This Monster Cookie Cheesecake is a Monster cookie dough crust filled with a cheesecake filling that is loaded with M&M’s and chocolate chips. It combines one of my favorite cookies and my perfect cheesecake recipe with added chocolate! This recipe is one to try, for sure, and will really impress! Plus, you will get some freshly baked cookies out of the deal, too! Add the cookies to the top of the cheesecake for serving or enjoy them on their own! I also have Giant Monster Cookies that are a pretty big (literally) deal, too!

Monster Cookie Cheesecake on a cake stand on a white table surrounded by monster cookies.
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Ingredients & Substitutions

  • Cookies: This recipe all starts with the monster cookies. If I say so myself, my cookies are pretty amazing, so I was excited to try incorporating them into this cheesecake recipe. Part of the dough is the crust with the rest baked into cookies for garnish (when serving).
  • Room Temperature Ingredients: For the best batch of cookie dough, ensure all the ingredients, specifically butter, peanut butter, and eggs, are at room temperature.
  • Cream Cheese: Before making the cheesecake filling, let the cream cheese soften at room temperature. This can take anywhere from 30 minutes to an hour.

How To Soften Cream Cheese Quickly

Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.

Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.

  • M&M’s: Both regular-size and mini M&M’s are used in this recipe. The regular are used in the cookie dough, with minis as an optional topping. Then, mini M&M’s are used in the cheesecake filling and as an optional topping for the cheesecake.
  • Chocolate Chips: For the cookies, use semi-sweet chocolate chips. Then, in the cheesecake filling use mini semi-sweet chocolate chips. Have a few extra for garnish, too!
  • Sour Cream Topping: The sour cream and confectioners’ sugar topping is a classic part of many cheesecakes. It has a smooth, creamy texture that is perfect for adding more toppings like whipped cream, M&M’s, chocolate syrup, and chocolate chips. YUM!
Monster Cookie Cheesecake on a white cake stand with M&M's and cookies around it.

If this monster cheesecake isn’t quite sweet enough for you😜, there are even more ways to add some deliciousness to either the cookie crust or cheesecake filling.

  • For the cookie base: You can add nuts, coconut, or toffee bits.
  • To the cheesecake filling: Try adding chopped candy bars (Snickers, Reese’s, or Kit Kat). Or, add other kinds of candy chips like white chocolate or peanut butter chips. Finally, crushed cookies such as Oreos, chocolate chip cookies, or graham crackers can add texture and flavor to the filling. You could make this dessert as indulgent as you want!!!
Picking up a piece of Monster Cookie Cheesecake from a cake stand on a white counter.

When Is Cheesecake Done Baking?

Cheesecake is done baking when the sides are set, but the middle is still a bit jiggly. If checking with a thermometer, the internal temperature of the cheesecake should be 150°F. Don’t worry about any holes from checking the internal temperature, they will be covered up by the sour cream topping! Another way to check for doneness would be to take a wooden spoon and tap the outside of the pan. If there is a slight jiggle, it’s done!

To store the cheesecake, cover it and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container, it could last up to 3 days. For longer storage, freeze the cheesecake.

Pieces of Monster Cookie Cheesecake on white plates on a white counter surrounded by cookies.

To freeze this monster cookie cheesecake, freeze it without added toppings (like whipped cream and other garnish). To freeze:

  1. Let the cheesecake cool and set completely.
  2. Place the uncovered cheesecake in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
  3. After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
  4. Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months.
  5. When ready to enjoy, let the cheesecake thaw in the refrigerator.
  6. Top with all the toppings when ready to serve!
Monster Cookie Cheesecake on a cake stand on a white table surrounded by monster cookies.

Monster Cookie Cheesecake

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling/Chilling Time 5 hours
Total Time 6 hours 30 minutes
This Monster Cookie Cheesecake is a Monster cookie dough crust filled with a cheesecake filling that is loaded with M&M's and chocolate chips. It combines one of my favorite cookies and my perfect cheesecake recipe with added chocolate! This recipe is one to try, for sure, and will really impress!


Monster Cookies

  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • ½ cup (129 g) creamy peanut butter, room temperature
  • ¾ cup (150 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 cup (125 g) all-purpose flour
  • ½ cup (45 g) quick oats
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup (152 g) M&M candies
  • ¾ cup (136 g) semi-sweet chocolate chips
  • 2 tablespoons mini M&M’s, optional


  • 2 packages (8 ounces each) cream cheese, softened
  • ¾ cup (167 g) superfine granulated sugar, or granulated sugar
  • ¼ cup (57.5 g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • ½ cup (101.5 g) mini M&M’s
  • ½ cup (86.5 g) mini semi-sweet chocolate chips


  • ½ cup (115 g) sour cream, room temperature
  • 2 teaspoons confectioners’ sugar

Additional Toppings For Serving (Optional)

  • whipped cream, optional for garnish
  • ¼ cup (51 g) mini M&M’s, optional for garnish
  • chocolate syrup, optional for garnish
  • ¼ cup (43 g) mini semi-sweet chocolate chips, optional for garnish


Monster Cookie Crust

  • Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute.
  • Add the peanut butter and beat until smooth, about 2 minutes.
  • Add brown sugar and mix on medium-high speed until smooth, about 2 minutes.
  • Add eggs, one at a time, mixing for 30 seconds after each addition, scraping down the sides of the bowl as needed.
  • With the mixer off, add the flour, oats, baking soda, and salt. Mix on low until just combined, being careful not to overmix.
  • Fold in the M&M’s and chocolate chips.
  • Reserve 1 ½ cups of the cookie dough.
  • With the remaining cookie dough, drop 1 tablespoon of dough onto the lined baking sheets about 2 inches apart. Top with mini M&M's (optional).
  • Bake the cookies for 10 minutes, or until the sides are lightly browned and the centers still look soft.
  • Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Reserve the cookies for topping the cheesecake.
  • Line a 7-inch springform pan with parchment paper.
  • Press the reserved cookie dough into the bottom and halfway up the sides of a lined springform pan. Set aside.

Cheesecake Filling

  • Using an electric mixer or stand mixer fitted with the whisk attachment, mix the cream cheese until smooth and creamy.
  • Beat in the sugar until incorporated.
  • Add in the sour cream and vanilla extract. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
  • With the mixer on low, add in the eggs, one at a time, until fully incorporated.
  • Fold in the mini M&M’s and mini chocolate chips.
  • Pour the filling over the Monster cookie dough crust.
  • Bake for 70-75 minutes, or until the top of the cheesecake is golden and looks mostly dry. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
  • Remove the cheesecake from the oven. Allow it to cool completely at room temperature.


  • Combine sour cream and confectioners' sugar. Spread over the cooled cheesecake.
  • Cover and refrigerate for at least 4 hours, up to overnight.
  • When ready to serve, top with whipped cream, M&M’s, chocolate syrup, chocolate chips, and the reserved Monster Cookies.

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What the Test Kitchen had to say about this recipe:


This Monster Cookie Cheesecake with the Monster Cookie crust is absolutely amazing! The combination of the chewy cookie base and the creamy cheesecake is a match made in heaven.


This is one impressive (and colorful) cheesecake! I love the idea of using the monster cookie dough for the crust. And then, with all the candies and chocolate added, it is sure to please the sweetest tooth! This would be so cute for a birthday party!


The cookie crust was a fun twist and added a nice crunch to this cheesecake, but I found the combination a little too heavy. It's definitely a treat for those who love their desserts on the indulgent side.


The crust is unique and brings a lot of flavor to the table. The blend of the crunchy cookie bits with the smooth cheesecake is fantastic. It's a bit rich, so a small slice goes a long way, but it's definitely a dessert I'd make again.


Delicious! The Monster Cookie Cheesecake exceeded my expectations. The crust is packed with chocolate chips, M&Ms, and oats, giving it a wonderful texture that pairs so well with the creamy cheesecake.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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