Why You’ll Love This Recipe

Mini Monster Cookie Cheesecakes are the ultimate dessert mash-up—rich, creamy cheesecakes layered on a chewy monster cookie crust packed with oats, peanut butter, chocolate chips, and colorful M&M’s. Perfectly portioned and fun to eat, these mini treats combine the indulgence of cheesecake with the nostalgic flavors of a monster cookie. They’re ideal for parties, lunchbox surprises, or any sweet craving.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned oatsall-purpose flourbaking sodasaltunsalted butterpeanut butterbrown sugarsugarvanilla extracteggmini chocolate chipsmini M&M’scream cheeseeggsour creamgranulated sugar

directions

Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.

In a bowl, combine oats, flour, baking soda, and salt.

In another bowl, cream together butter, peanut butter, brown sugar, and sugar until smooth.

Add the egg and vanilla extract, mixing until fully combined.

Gradually mix the dry ingredients into the wet until just incorporated.

Fold in mini chocolate chips and M&M’s.

Press a heaping tablespoon of cookie dough into the bottom of each muffin liner to form the crust.

Bake the cookie crusts for 8-10 minutes, then remove from the oven and set aside.

In a new bowl, beat the cream cheese until smooth.

Add sugar, then eggs one at a time, followed by sour cream, mixing just until combined.

Spoon the cheesecake mixture over the baked cookie crusts, filling each liner nearly to the top.

Bake for 15-18 minutes, or until the centers are set and slightly jiggly.

Let them cool at room temperature, then chill in the fridge for at least 2 hours before serving.

Top with extra M&M’s and chocolate chips if desired.

Servings and timing

This recipe makes about 12 mini cheesecakes.Preparation time: 20 minutesBaking time: 25-28 minutesChilling time: 2 hoursTotal time: About 3 hours

Variations

Use almond butter instead of peanut butter for a twist.

Add chopped pretzels to the cookie base for a salty crunch.

Top with a drizzle of melted chocolate or caramel before serving.

Swap M&M’s for Reese’s Pieces for a peanut butter overload.

storage/reheating

Store in an airtight container in the fridge for up to 5 days.For longer storage, freeze the cheesecakes individually wrapped for up to 2 months.Thaw in the refrigerator overnight before serving.

FAQs

Can I make these without peanut butter?

Yes, but the flavor and texture will change—substitute with another nut or seed butter.

Do I need to bake the crust separately?

Yes, prebaking helps set the cookie base and prevents it from getting soggy under the cheesecake.

Can I use quick oats instead of old-fashioned?

Old-fashioned oats provide a better texture, but quick oats can work in a pinch.

Why do my cheesecakes crack?

Overbaking or mixing too vigorously can cause cracks. Be gentle with mixing and remove once centers are just set.

Can I double this recipe?

Absolutely, just use two muffin tins or bake in batches.

Are these safe for kids with nut allergies?

Only if you omit or replace the peanut butter with a safe alternative.

Can I use full-size M&M’s?

Mini M&M’s are better for even distribution, but full-size ones work too.

How do I know when the cheesecake is done?

The centers should jiggle slightly but not be liquid—check around the 15-minute mark.

Can I make these ahead?

Yes, they taste even better after chilling overnight.

What type of cream cheese should I use?

Use full-fat block cream cheese for the best texture and flavor.

Conclusion

Mini Monster Cookie Cheesecakes bring together two dessert favorites in one irresistible bite. With their chewy cookie crust and creamy cheesecake topping, they’re as fun to make as they are to eat. Whether you’re serving them at a party or treating yourself, these mini cheesecakes are sure to satisfy any sweet tooth.