Mini Monster Cookie Cheesecakes

Why You’ll Love This Recipe

Mini Monster Cookie Cheesecakes are a playful and indulgent treat that combines the best of rich, creamy cheesecake with the colorful fun and peanut buttery goodness of classic monster cookies. Packed with oats, peanut butter, chocolate chips, and mini M&M’s, these mini cheesecakes are perfect for parties, holidays, or any time you want a bite-sized dessert that’s as adorable as it is delicious.

Ingredients

this Recipe

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

For the crust:

• Graham cracker crumbs
• Melted butter
• Granulated sugar

For the cheesecake filling:

• Cream cheese (softened)
• Peanut butter
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Old-fashioned oats
• Mini chocolate chips
• Mini M&M’s

Optional toppings:

• Additional mini M&M’s
• Whipped cream
• Chocolate drizzle

Directions

1. Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
2. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press about a tablespoon of the mixture into the bottom of each liner to form the crust.
3. In a large bowl, beat the cream cheese, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
4. Add the egg and vanilla extract, mixing until combined.
5. Fold in the oats, mini chocolate chips, and mini M&M’s gently.
6. Spoon the cheesecake batter evenly over the crusts, filling each liner almost to the top.
7. Bake for 18-22 minutes, or until the centers are just set and slightly jiggly.
8. Allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
9. Before serving, top with additional M&M’s, whipped cream, or a drizzle of chocolate if desired.

Servings and Timing

This recipe makes about 12 mini cheesecakes.
Preparation time: 20 minutes
Baking time: 18-22 minutes
Chilling time: 2 hours
Total time: about 3 hours

Variations

• Swap out the mini M&M’s for peanut butter chips or chopped peanuts for a different flavor.
• Add a sprinkle of sea salt on top for a sweet-salty twist.
• Use chocolate graham crackers instead of regular for a deeper chocolate flavor in the crust.

Storage/Reheating

Store Mini Monster Cookie Cheesecakes in an airtight container in the refrigerator for up to 5 days.
You can also freeze them for up to 2 months; thaw in the fridge before serving.
No reheating needed—enjoy chilled.

FAQs

Can I make these without oats?
Yes, but the oats give them a classic monster cookie texture. You can substitute with extra chocolate chips or M&M’s if preferred.

Can I use natural peanut butter?
It’s best to use a creamy, no-stir peanut butter for the right consistency in the cheesecake batter.

Do I have to use a water bath?
No water bath is needed for these mini cheesecakes; baking them in a muffin tin keeps them moist and creamy.

Can I make these ahead of time?
Absolutely! They’re even better when made a day ahead and chilled overnight.

What if I don’t have mini M&M’s?
Regular-sized M&M’s work too; just chop them roughly before mixing in.

Conclusion

Mini Monster Cookie Cheesecakes are the perfect combination of playful fun and rich indulgence, offering creamy cheesecake with a nostalgic cookie twist. Colorful, delicious, and easy to make, they’re sure to steal the spotlight at any gathering or dessert table. Each bite is packed with flavor, texture, and a whole lot of joy!

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