Mini Monster Cookie Cheesecakes

Mini Monster Cookie Cheesecakes are a delightful mashup of two beloved treats—cheesecake and monster cookies—all packed into perfectly portioned bites. With a buttery cookie crust, creamy peanut butter cheesecake, and colorful candy-coated chocolate pieces, these mini desserts are fun, festive, and full of texture and flavor.

ingredients

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

cream cheesepeanut buttergranulated sugarsour creamvanilla extracteggsmini chocolate chipsmini M&M’squick oatscrushed monster cookies or chocolate chip cookies (for the crust)buttermelted chocolate (optional for drizzling)

directions

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

In a bowl, combine crushed cookies with melted butter. Press about 1–2 tablespoons into the bottom of each liner to form the crust.

In a large bowl, beat cream cheese, peanut butter, and sugar until smooth and creamy.

Mix in sour cream and vanilla extract, then add eggs one at a time, mixing just until combined.

Fold in quick oats, mini chocolate chips, and mini M&M’s.

Spoon the batter evenly over the crusts, filling each liner nearly full.

Bake for 18–22 minutes or until the centers are set but still slightly jiggly.

Cool in the pan for 30 minutes, then transfer to the fridge to chill for at least 2 hours.

Before serving, drizzle with melted chocolate and top with more mini M&M’s if desired.

Servings and timing

This recipe yields approximately 12 mini cheesecakes.Preparation time: 20 minutesBake time: 20 minutesCooling and chilling time: 2 hours 30 minutesTotal time: 3 hours 10 minutes

Variations

Use full-sized Reese’s Pieces or chopped peanut butter cups instead of M&M’s.

Swap peanut butter for cookie butter or Nutella for a different twist.

Add a pinch of cinnamon or espresso powder for depth.

Make a gluten-free version using GF cookies and oats.

Top with whipped cream or a cookie half for extra flair.

storage/reheating

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

FAQs

Can I make these without peanut butter?

Yes, just replace it with more cream cheese or another nut/seed butter.

Do I have to use a crust?

A crust is recommended for structure, but you can skip it for a flourless version.

Can I use old-fashioned oats?

Quick oats are better for texture, but old-fashioned can work if lightly chopped.

How do I know when they’re done baking?

The centers should be set but still jiggle slightly—don’t overbake to keep them creamy.

Can I make these ahead of time?

Yes, they actually taste better after chilling overnight.

Are these safe for nut allergies?

Only if peanut butter is replaced with a nut-free alternative.

What’s the best way to crush cookies?

Use a food processor or place them in a sealed bag and crush with a rolling pin.

Do I need to use a water bath?

No water bath needed—mini cheesecakes bake evenly without it.

Can I double the recipe?

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

Can I skip the M&M’s?

Yes, but they add color and crunch—feel free to swap with other candies or chips.

Conclusion

Mini Monster Cookie Cheesecakes are fun, colorful, and packed with all the nostalgic flavors of childhood treats in every creamy bite. Perfect for parties, holidays, or just because, these mini desserts are sure to impress kids and adults alike. Easy to make and even easier to love, they’re a sweet twist on tradition worth savoring.

Print