Why You’ll Love This Recipe

Mini Monster Cookie Cheesecakes combine the chewy, colorful fun of monster cookies with the creamy richness of cheesecake in a perfectly portioned dessert. Packed with peanut butter, oats, chocolate chips, and mini M&M’s, these bite-sized treats are playful, indulgent, and ideal for parties, holidays, or anytime you want to wow a crowd with something unique.

ingredients

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

cream cheesegranulated sugarsour creampeanut buttereggsvanilla extractquick-cooking oatsall-purpose flourmini chocolate chipsmini M&M’sbutterbrown sugarcrushed graham crackers (for optional crust)mini cupcake liners

directions

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

If using a crust, combine crushed graham crackers, melted butter, and brown sugar. Press a small amount into the bottom of each liner.

In a bowl, beat cream cheese and sugar until smooth and fluffy.

Add sour cream, peanut butter, eggs, and vanilla, mixing until well combined.

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

Spoon the mixture evenly into the liners, filling almost to the top.

Bake for 15–18 minutes, or until centers are just set and tops look slightly puffed.

Cool completely in the pan, then refrigerate for at least 2 hours before serving.

Top with extra M&M’s or chocolate drizzle if desired.

Servings and timing

This recipe yields 24 mini cheesecakes.Preparation time: 20 minutesBaking time: 15–18 minutesCooling and chilling time: 2 hours 30 minutesTotal time: 3 hours 10 minutes

Variations

Use almond butter or cookie butter instead of peanut butter.

Add chopped pretzels or toffee bits for crunch.

Use full-size muffin tins for larger cheesecakes (adjust baking time).

Top with whipped cream or ganache for a richer finish.

Try flavored cream cheese like chocolate or honey for a twist.

storage/reheating

Store mini cheesecakes in an airtight container in the fridge for up to 5 days.Freeze for up to 2 months, separating layers with parchment paper.Thaw overnight in the fridge before serving. Do not reheat; serve chilled or at room temperature.

FAQs

What makes these “monster” cheesecakes?

They’re inspired by monster cookies, packed with oats, peanut butter, chocolate chips, and M&M’s.

Can I skip the crust?

Yes, they bake well with or without a crust.

Are these gluten-free?

Use certified gluten-free oats and a gluten-free flour blend to make them GF.

Can I use natural peanut butter?

Yes, but the texture may be slightly softer. Stir well before adding.

What type of oats should I use?

Quick-cooking oats work best for a smoother texture.

Can I double the recipe?

Absolutely—perfect for parties or bake sales.

Do they need to chill before serving?

Yes, chilling helps them set and enhances the flavor.

Can I make them in advance?

Yes, they’re ideal for making a day or two ahead.

What’s the best way to remove them from the pan?

Use paper liners or silicone molds to ensure easy release.

Can I make a full-size cheesecake with this recipe?

Yes, bake in a springform pan at 325°F for 45–50 minutes, then chill as directed.

Conclusion

Mini Monster Cookie Cheesecakes are a delightful fusion of two favorite treats—cheesecake and cookies—into one irresistible bite-sized dessert. With their colorful appearance and bold flavors, they’re sure to be the hit of any event. Fun to make and even more fun to eat, they’re a whimsical and decadent treat for kids and adults alike.