Gluten Free Monster Cookie Cheesecakes

Prep Time 15 minutes
Total Time 35 minutes
Servings 12 cheesecakes

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These Monster Cookie Cheesecakes are made with a naturally gluten free peanut butter oatmeal cookie base and M&M’s, and they’re the perfect treat for any celebration! Because peanut butter + cookie + cheesecake + candy. 

tall image of stacked monster cookie cheesecakes


Two big years, hey?

It doesn’t actually feel that long for me, I think because there are a lot of people in my Real Life who are just finding out about my blog now that I’ve resigned from my teaching job to stay home with my kiddos and create/photograph/write about all the delicious things for a living.

I just have to say: I feel insanely blessed.

I have never worked harder or longer hours in my life, but I am running my own business, that I started, right here, talking about one of my biggest loves: FOOD. I get to work with amazing people and incredible brands, I get to take pretty pictures of tasty food, and I get to call it work.

There are also lots of other things I do that just aren’t fun, but I push through to get to the stuff that is actually fun.

So, I actually didn’t originally have a Blog Birthday post planned here. I had kind of just skipped over it when I was planning my calendar, and when I had planned my way through March, I looked back and remembered, “oh yeah. I should probably do something there.”

stack of three mini monster cookie cheesecakes with mini M&Ms

Now, I don’t often bake gluten free. But I do have a number of gluten-free recipes on here because we have allergies in the family and I just need some easy gluten free recipes at my fingertips. Once I dreamed up these cheesecakes there was no going back. Making them would just not be optional.

First, there’s a flourless peanut butter oatmeal cookie that I adapted from my girl Sarah’s recipe. I knew that M&M’s are gluten free (whereas Smarties I believe are not), so that was an easy switch, and the mini ones go perfectly with my mini cheesecakes. The cheesecake filling is so super simple (adapted from Philaelphia Cream Cheese’s Taste of Heaven cookbook), and they come together super quickly and bake in a fraction of the time as a regular cheesecake. Plus, they freeze incredibly well and you can just pull out a few to thaw when you need them!

If that’s not perfection in a recipe, I don’t know what is.

And since it’s my party, I get to make whatever I want.

stack of two mini monster cookie cheesecakes with bite out of the top one

Sometimes (maybe you’ve seen on Instagram), I make really pretty cupcakes and cakes. And they look incredible but only taste good (to get buttercream that stiff takes a lot of powdered sugar — and they are sweet!). Sometimes when people ask me what I really want to do is give them something tastes incredible and looks good.

Like these Monster Cookie Cheesecakes.

Happy Blog Birthday to me!

*Be sure to purchase certified gluten free oats if necessary. Regular oats are not certified gluten free. 

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Gluten Free Monster Cookie Cheesecakes and a Blog Birthday!

5 from 4 votes
These Monster Cookie Cheesecakes are made with a naturally gluten free peanut butter oatmeal cookie base and M&M’s!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine American
Course Dessert
Servings 12 cheesecakes
Calories 208cal


Cookie base:

  • 1/2 cup creamy peanut butter
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 cup quick oats certified gluten free if necessary
  • 50 g mini M&M’s about ⅓ cup


  • 8 oz light cream cheese 1 package
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 large egg


  • 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 7 minutes, until mostly dry on top.
  • For the cheesecake, beat cream cheese, sugar, vanilla and egg until completely smooth.
  • Remove muffin pan from the oven and divide half of the M&M’s between all 12 of your cookie crusts (simply sprinkle on top). Divide your cheesecake batter between your 12 crusts. Crumble remaining cookie dough over top and sprinkle with remaining 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 chill for several hours before serving. Store in an airtight container in the fridge or freeze for up to 3 months.

Nutrition Information

Calories: 208cal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 154mg | Potassium: 162mg | Fiber: 1g | Sugar: 17g | Vitamin A: 155IU | Calcium: 52mg | Iron: 0.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. 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.

  2. 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!

  3. 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 🙂

  4. 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!

  5. 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!

  6. 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!

  7. 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!

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