These mini Monster Cookie Cheesecakes have a creamy cheesecake layer and peanut butter oat crust and are adorned with chocolatey M&Ms! They’re naturally gluten-free, kid-friendly, and perfect for sharing.
Cheesecake and candy are a match made in heaven! Check out my other candy-laden cheesecake recipes like No Bake Peanut Butter Cup Cheesecake, No Bake Cadbury Creme Egg Cheesecake, and Snickers Cheesecake Cake!
Table of Contents
These Monster Cookie Cheesecakes are the perfect easy treat for any occasion! They come together super quickly and bake in a fraction of the time as regular cheesecake.
These cheesecakes start with a peanut butter, brown sugar, and oat crust, which makes them gluten-free!
They’re topped off with cheesecake filling and some M&Ms for that classic monster cookie feel.
Why we love this Monster Cookie Cheesecake recipe:
- Gluten-free: Everyone can enjoy them without worrying about restrictions!
- Creamy and crunchy: The creamy cheesecake and crunchy cookie base make the perfect combination.
- Freezer-friendly: You can whip these up and store them in the freezer, so you’ll always have a quick treat on hand for parties or simply enjoying!
Ingredients for Mini Monster Cookie Cheesecakes:
- Monster cookie crust: I use peanut butter, brown sugar, one egg, and quick oats to create the monster cookie crust. Make sure you’re using certified gluten-free oats for a 100% gluten-free dessert if needed.
- Egg: Helps bind the cheesecake mixture together.
- Cream cheese: Make sure to use full-fat cream cheese for the best flavor!
- Granulated sugar: Adds sweetness.
- Vanilla extract: Adds a depth of flavor.
- Mini M&M’s: These wouldn’t be monster cheesecakes without them!
How to make Monster Cookie Cheesecake:
These mini cheesecakes are so much easier than making a whole cheesecake! For the full list of recipe instructions, scroll down to the recipe card.
- Mix peanut butter, brown sugar, egg, and oats for cookie dough, then press into muffin liners.
- Bake cookie base until mostly dry.
- In the bowl of a stand mixer, beat cream cheese until smooth. Then, add sugar, vanilla, and egg and beat to combine.
- Divide cheesecake batter over cookie bases.
- Crumble the remaining crust on top of the cheesecake layer and sprinkle with M&M’s.
- Bake until the cheesecake is set and the cookie dough is golden.
Tips and Tricks:
- Room temperature: Use softened cream cheese as it will blend more easily and not be lumpy!
- Baking the crust: Don’t skip pre-baking the crust, as this helps it to set before pouring in the cheesecake filling.
- Overbaking: Don’t overbake the cheesecakes, as they can become dry and crumbly. You can reduce the bake time by a minute or two just to be safe.
- Chill: Chill the mini cheesecakes in the fridge for at least 3 hours to fully set before serving. Making them the day before would be even better!
Variations and Substitutions
- You can swap the peanut butter for almond butter for a different flavor.
- Substitute the M&Ms with other candies like Reese’s Pieces or chopped Snickers for a fun twist! You could even do mini chocolate chips if you don’t have M&Ms.
- Drizzle chocolate or caramel sauce on top for an extra indulgent touch.
How to store Monster Cookie Cheesecakes:
Store the cheesecakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Make sure to flash freeze them on a baking sheet first, then add them to an airtight container or freezer bag. Let the cheesecakes thaw in the fridge before eating!
More mini cheesecake recipes:
- Easy Cheesecake Cupcakes Recipe — a classic you can top any way you like!
- Apple Crisp Cheesecakes — a must have for fall baking.
- Blueberry Cheesecake Ice Cream Cupcakes — perfect for warmer weather!
- Light Chocolate Cheesecakes — with a surprise ingredient 😉
Monster Cookie Cheesecakes
written by Ashley Fehr
Ingredients
Cookie base:
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- 1 large egg
- 1 cup quick oats certified gluten free if necessary
Cheesecake:
- 8 oz cream cheese (1 250 gram package) room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- ¼ cup mini M&M’s
Instructions
- Preheat oven to 350 degrees and line a muffin pan with 12 liners.
- For the cookie base, in a medium bowl, stir together all of the ingredients until completely combined. Press 1 tablespoon of cookie dough into the bottom of each liner.
- Bake for 5-7 minutes, until mostly dry on top.
- For the cheesecake, beat cream cheese until smooth. Add in sugar, vanilla and egg and beat until completely smooth.
- Remove muffin pan from the oven divide your cheesecake batter between your 12 crusts. Crumble remaining cookie dough over top and sprinkle with M&M's.
- Bake for 12-15 minutes, until cheesecake is just set and cookie dough is light golden brown.
- Remove from the pan and allow to cool for 10 minutes before removing liners. Chill for several hours before serving. Store in an airtight container in the fridge or freeze for up to 3 months.
Nutrition Information
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JJ says
Thanks for all the great recipes Ashley! Can’t wait to make these cookie monster cheesecakes, they look soo good! One question though….wouldn’t the m&m’s melt in the oven?
I love making your recipes. Everything always tastes sooo good! Keep ’em coming!
Ashley Fehr says
Hi JJ! Nope, they don’t melt!
Sherri H says
🇨🇦 Congratulations on your two year celebration!!
These look amazing but I’m wondering if something else can be used other than peanut butter or any nut butter as we have allergies?
Thanks in advance 🇨🇦
Ashley Fehr says
Hi Sherri! Thank you — it’s been 11 years now! I unfortunately haven’t tried anything but peanut butter.
Neeli says
Congrats on blogging for 2 years, Ashley. These gluten free monster cheesecakes look really good. Yum. I could easily put away about 3 of them with no problem. The pictures are really pretty, too.
Ashley Fehr says
Thank you so much Neeli!
Cyndi - My Kitchen Craze says
Happy 2 year blog birthday!! These cheesecakes look so good and I can’t believe they are GF. Amazing. Your photos are gorgeous and I wish I could have 2 or 3 of these babies! Here’s to many more blog years and great recipes. Hugs!
Kristine | Kristine's Kitchen says
Happy Blog Birthday, Ashley!!! You have accomplished SO much in two years… Congrats! These little cheesecakes look like the perfect way to celebrate!
Ashley Fehr says
Thanks Kristine!
Denise @ Sweet Peas & Saffron says
Awww Happy Blog Birthday!! That’s so crazy that it’s been 2 years…you’ve accomplished SO much in 2 years! And I love these monster cookie/cheesecakes!! They look so good!
Ashley Fehr says
Thanks Denise! It feels like FOREVER. Lol.
Kelly says
Aaw yay! Happy Happy Blog Birthday! That’s so exciting! You are totally rockin’ it, congrats on 2 years, Ashley! These cheesecakes are such a fun way to celebrate! I love that they’re gluten free and the mini M&M’s are the perfect festive touch 🙂
Ashley Fehr says
Thanks Kelly! There definitely had to be some sweet treat to celebrate!
Rachel @ Bakerita says
Yay happy two year blogiversary!!! So exciting 😀 I can’t wait to see what you do in the coming years, especialllly because I know it’ll be even more deliciousness like these monster cookie cheesecakes!
Ashley Fehr says
Thanks Rachel! Definitely more deliciousness on the way 😉
Medha @ Whisk & Shout says
Monster cookies are a favorite of mine- love how you combined them with cheesecake here! Happy blogiversary! 🙂
Ashley Fehr says
Thank you Medha!
Laura @ Laura's Culinary Adventures says
Looks delicious! Your blog birthday is a day worth celebrating!
Ashley Fehr says
Thanks Laura!
Dorothy Dunton says
Hi Ashley! I am a big fan of all things mini! I make something similar, but with a graham cracker crust. I like the oat and peanut butter here and the candy! 🙂 Plus you can just grab one (or two)!
Ashley Fehr says
Thanks Dorothy! The oatmeal cookies were the perfect base, and I just couldn’t resist adding the candy… Lol. I hope you’re having a great week Dorothy!
Lauren @ Oh Hey! I Like That! says
Happy blog birthday! And I definitely pinned this recipe to make next week!
Stacey @ Bake Eat Repeat says
Happy blog Birthday! These mini cheesecakes look amazing – love the combination of monster cookies and cheesecake! 🙂
Ashley Fehr says
Thanks Stacey!
Sarah @Whole and Heavenly Oven says
Eeeee!! First off, CONGRATS on two years, girl! It’s seriously mind-boggling to me how professional your blog is after only two years—you totally rock! Secondly, um what an ahmaaaazing idea taking that cookie base and making it into these killer cheesecakes! My mind is blown and I am suddenly craving cheesecake for breakfast. 😉
Ashley Fehr says
Thanks Sarah! I have to admit, I was SUPER excited when the idea came to me. Lol. It can be so hard to find a gluten free crust alternative that’s just as easy and tasty sometimes!
Gayle @ Pumpkin 'N Spice says
Happy bloggiversary, Ashley! That’s so exciting that you’ve been blogging for 2 years…and look how far you’ve come! These cheesecakes look perfect to celebrate with…love the monster cookie additions in here!
Ashley Fehr says
Thanks Gayle! It is super exciting! And still so far to go…. Lol