Monster Cookie Cheesecake Pie Recipe

Introduction

The Monster Cookie Cheesecake Pie is a delightful combination of chewy cookie dough, creamy cheesecake, and colorful candy mix-ins. This rich dessert brings together classic flavors like peanut butter, chocolate, and oats in a fun pie form that’s perfect for any occasion.

Ingredients

• 1/2 cup butter
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1/2 cup peanut butter
• 2 eggs
• 1 tsp vanilla extract
• 1 3/4 cups quick oats
• 1 cup flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 cup M&Ms
• 1/2 cup chocolate chips
• 8 oz cream cheese
• 1/4 cup brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tbsp milk
• 1/2 cup butter (for icing)
• 1/3 cup peanut butter (for icing)
• 2 cups powdered sugar
• 1-2 tbsp water or milk (for icing)
• Chocolate sauce, if desired

Instructions

1. Step 1: Grease a 9 inch pie pan and preheat the oven to 350 degrees Fahrenheit.
2. Step 2: To make the cookie dough, cream together 1/2 cup butter, 3/4 cup brown sugar, and 1/4 cup sugar until light and fluffy, about 3-4 minutes.
3. Step 3: Mix in 1/2 cup peanut butter, 2 eggs, and 1 teaspoon vanilla extract until combined.
4. Step 4: Add 1 3/4 cups quick oats, 1 cup flour, 1 teaspoon baking soda, and 1/4 teaspoon baking powder. Mix until just combined.
5. Step 5: Stir in 1 cup M&Ms and 1/2 cup chocolate chips. Set the cookie dough aside.
6. Step 6: To make the cheesecake filling, beat 8 oz cream cheese, 1/4 cup brown sugar, and 1/4 cup peanut butter until smooth.
7. Step 7: Add 1 egg and 1 tablespoon milk, then beat until well combined.
8. Step 8: Press about 3/4 of the cookie dough evenly into the pie pan, making sure to press it up the sides.
9. Step 9: Spread the cheesecake mixture evenly over the cookie dough crust.
10. Step 10: Drop spoonfuls of the remaining cookie dough over the cheesecake layer to cover it partially.
11. Step 11: Sprinkle extra M&Ms on top for a colorful finish.
12. Step 12: Bake the pie for 20-25 minutes. Once baked, refrigerate until firm before decorating.
13. Step 13: To make the icing, cream 1/2 cup butter until smooth, then add 1/3 cup peanut butter and mix well.
14. Step 14: Gradually add 2 cups powdered sugar and mix until smooth.
15. Step 15: Add 1-2 tablespoons water or milk as needed to reach pipeable icing consistency.
16. Step 16: Pipe the icing around the edges of the pie for a decorative touch.
17. Step 17: Serve with chocolate sauce if desired for an extra indulgent treat.

Tips & Variations

• Use crunchy peanut butter for added texture or substitute creamy if preferred.
• Swap M&Ms for Reese’s Pieces to enhance the peanut butter flavor.
• For a gluten-free version, replace the flour with a gluten-free blend and ensure oats are certified gluten-free.
• Letting the pie chill overnight helps the flavors meld and makes slicing easier.

Storage

Store the Monster Cookie Cheesecake Pie covered in the refrigerator for up to 3-4 days. When ready to serve, bring to room temperature or warm slightly for a creamier texture. Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be prepared a day ahead and refrigerated to let the flavors develop and the filling set properly.

What’s the best way to slice this pie?

Use a sharp knife dipped in hot water and wiped dry before slicing; this helps to make clean cuts through the creamy cheesecake and cookie layers.

Monster Cookie Cheesecake Pie Recipe

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4.9 from 63 reviews

Monster Cookie Cheesecake Pie combines the chewy, colorful fun of classic monster cookies with a creamy peanut butter cheesecake center. A buttery cookie dough crust loaded with M&Ms and chocolate chips cradles a smooth cheesecake layer, topped with dollops of cookie dough and an easy peanut butter icing. This indulgent dessert is perfect for celebrations or when you want a playful treat that’s both nostalgic and rich.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes (includes chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough:

• 1/2 cup butter
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1/2 cup peanut butter
• 2 eggs
• 1 tsp vanilla extract
• 1 3/4 cups quick oats
• 1 cup flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 cup M&Ms
• 1/2 cup chocolate chips

Cheesecake Layer:

• 8 oz cream cheese
• 1/4 cup brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tbsp milk

Peanut Butter Icing:

• 1/2 cup butter
• 1/3 cup peanut butter
• 2 cups powdered sugar
• 1–2 tbsp water or milk

Optional:

• Chocolate sauce, for serving

Instructions

1. Prepare the Pie Pan: Grease a 9-inch pie pan and preheat your oven to 350°F (175°C). This will ensure the cookie dough crust bakes evenly without sticking.
2. Make Cookie Dough: Cream together the butter, brown sugar, and sugar until the mixture is light and fluffy, about 3-4 minutes using a mixer. This creates a smooth base for the cookie dough.
3. Add Wet Ingredients: Mix in the peanut butter, eggs, and vanilla extract thoroughly until combined. This adds richness and flavor to your dough.
4. Incorporate Dry Ingredients: Add the quick oats, flour, baking soda, and baking powder. Mix until well combined without overmixing to keep the texture tender.
5. Stir in Mix-ins: Fold in the M&Ms and chocolate chips evenly throughout the dough. Set aside once done.
6. Prepare Cheesecake Filling: In a separate bowl, beat the cream cheese, brown sugar, and peanut butter until smooth and creamy. This forms the rich cheesecake layer.
7. Add Egg and Milk to Cheesecake: Beat in the egg and milk until fully incorporated for a silky texture.
8. Form Cookie Dough Crust: Press about three-quarters of the cookie dough evenly into the prepared pie pan including up the sides. This creates a sturdy base for the pie.
9. Add Cheesecake Layer: Spread the cheesecake mixture evenly over the cookie dough crust, smoothing out the top.
10. Top With Remaining Cookie Dough: Drop spoonfuls of the remaining cookie dough over the cheesecake layer; this will bake into a delicious topping.
11. Add Final Toppings: Sprinkle additional M&Ms on top for color and extra sweetness.
12. Bake: Bake in the preheated oven for 20-25 minutes or until the cheesecake layer is set and cookie dough on top is golden.
13. Chill: Remove from oven and refrigerate the pie until firm, at least 2 hours, to allow flavors to meld and filling to set.
14. Prepare Peanut Butter Icing: Cream the butter until smooth, then add peanut butter and mix thoroughly.
15. Add Powdered Sugar: Mix in the powdered sugar until the icing is smooth.
16. Adjust Consistency: Add 1-2 tablespoons of water or milk as needed to reach piping consistency.
17. Decorate: Pipe the peanut butter icing around the edges of the cooled pie for a decorative and flavorful finish.
18. Serve: Optionally drizzle with chocolate sauce before serving for an extra decadent touch.

Notes

• Make sure to chill the pie after baking to ensure the cheesecake layer sets properly.
• Use quick oats for the best texture in the cookie dough crust.
• Peanut butter can be substituted with almond butter for a different flavor.
• Store the pie refrigerated and consume within 3-4 days for optimum freshness.
• Let the pie come to room temperature for about 15 minutes before serving for easier slicing.

Keywords: monster cookie cheesecake pie, peanut butter cheesecake, M&M cookie pie, cheesecake dessert, peanut butter cookie pie