Why You’ll Love This Recipe

Mini Monster Cookie Cheesecakes are the ultimate fusion of two beloved desserts—monster cookies and creamy cheesecake. These colorful, bite-sized treats combine the chewy, peanut buttery goodness of a monster cookie with the rich smoothness of cheesecake, all topped with vibrant M&M’s and chocolate chips. Perfect for parties, holidays, or anytime you want a fun and indulgent dessert.

ingredients

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

cream cheesepeanut buttergranulated sugarsour creamvanilla extracteggsquick oatsall-purpose flourbaking sodaM&M’schocolate chipsmini chocolate chipsbutterbrown sugar

directions

Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.

In a mixing bowl, combine melted butter, brown sugar, and a little granulated sugar. Stir in peanut butter, egg, and vanilla extract until smooth.

Add oats, flour, and baking soda. Mix until just combined, then fold in M&M’s and chocolate chips.

Press a spoonful of the cookie dough into the bottom of each muffin liner to form a base.

In another bowl, beat the cream cheese and sugar until smooth and creamy.

Add sour cream and vanilla extract, mixing well. Then add eggs one at a time, beating just until combined.

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

Sprinkle with more M&M’s and mini chocolate chips.

Bake for 18–22 minutes, or until the centers are just set.

Let cool to room temperature, then refrigerate for at least 2 hours before serving.

Servings and timing

This recipe yields approximately 12 mini cheesecakes.
Preparation time: 20 minutes
Baking time: 18–22 minutes
Cooling and chilling time: 2 hours 30 minutes
Total time: about 3 hours 10 minutes

Variations

Use peanut butter M&M’s or seasonal M&M’s for a festive twist.

Swap chocolate chips for white chocolate or butterscotch chips.

Add a dash of cinnamon or espresso powder for a flavor boost.

Make it gluten-free by using certified GF oats and flour.

storage/reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each cheesecake individually and place in a freezer-safe bag for up to 2 months.
Thaw overnight in the fridge before serving.
These are best enjoyed cold, but can be left at room temperature for 15–20 minutes before eating.

FAQs

Can I use crunchy peanut butter?

Yes, but smooth peanut butter gives a more uniform texture.

Do I have to use muffin liners?

Liners make removal easier, but you can grease the tin well if not using them.

Can I make these ahead of time?

Absolutely—make them a day in advance and chill overnight.

Are these overly sweet?

They’re sweet and rich, but the balance of salty peanut butter helps tone it down.

Can I skip the cookie base?

You can, but the cookie adds texture and flavor that complements the cheesecake.

How do I know they’re done baking?

The centers should be set but still slightly jiggly—don’t overbake.

Can I use a mini muffin tin?

Yes, just reduce the baking time to 12–15 minutes and keep an eye on them.

What’s the best way to decorate?

Top with extra M&M’s, melted chocolate drizzle, or whipped cream.

Are these kid-friendly?

Absolutely—kids love the colors and fun cookie-cheesecake combo.

Can I double the recipe?

Yes, double all ingredients and use two muffin pans.

Conclusion

Mini Monster Cookie Cheesecakes are a playful, decadent dessert that’s as fun to look at as it is to eat. With their chewy cookie crusts and creamy cheesecake filling, they’re ideal for any gathering or sweet craving. Easy to customize and even easier to devour, these mini treats are sure to become a go-to favorite.