Mini Monster Cookie Cheesecakes

Why You’ll Love This Recipe

Mini Monster Cookie Cheesecakes combine two favorite desserts—monster cookies and creamy cheesecake—into one irresistible bite-sized treat. Packed with oats, peanut butter, M&Ms, and chocolate chips, these cheesecakes sit on a soft cookie crust and are topped with a rich, smooth cheesecake layer. Perfect for parties, lunchboxes, or just because, these mini delights are as fun to make as they are to eat.

ingredients

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

old-fashioned oatspacked brown sugargranulated sugareggpeanut butterunsalted buttervanilla extractbaking sodaall-purpose flourmini chocolate chipsmini M&Mscream cheesegranulated sugareggvanilla extractsour cream

directions

Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.

In a bowl, mix together oats, brown sugar, granulated sugar, egg, peanut butter, melted butter, vanilla extract, baking soda, and flour to form the cookie dough base.

Fold in mini chocolate chips and M&Ms.

Press about a tablespoon of the cookie dough into the bottom of each muffin liner to form the crust.

Bake the cookie crusts for 8-10 minutes until set. Let them cool slightly.

While the crusts cool, beat the cream cheese and granulated sugar until smooth and creamy.

Add in the egg, vanilla extract, and sour cream, mixing until fully combined.

Spoon the cheesecake mixture over the cooled cookie crusts, filling each cup nearly to the top.

Bake for 15-18 minutes, or until the centers are just set.

Let them cool in the pan, then chill in the refrigerator for at least 2 hours.

Top with extra mini M&Ms and chocolate chips before serving, if desired.

Servings and timing

This recipe yields approximately 12 mini cheesecakes.
Preparation time: 20 minutes
Baking time: 25-28 minutes
Chilling time: 2 hours
Total time: 2 hours 50 minutes

Variations

Use crushed pretzels in the cookie base for a salty crunch.
Swap peanut butter for almond or sunflower seed butter for allergy-friendly options.
Top with a drizzle of chocolate or caramel sauce for extra indulgence.
Add chopped nuts like pecans or walnuts for texture.

storage/reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 2 months; thaw in the fridge overnight before serving.
Best served chilled, but you can let them sit at room temperature for 10–15 minutes before enjoying for a softer texture.

FAQs

Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer and less chewy.

Do I need a water bath for these mini cheesecakes?
No, the small size allows even baking without a water bath.

Can I make these nut-free?
Yes, substitute the peanut butter with a nut-free spread like sunflower seed butter.

Can I use store-bought cookie dough?
You can, but homemade dough gives the best flavor and texture.

Can I make them in a mini muffin tin?
Yes, reduce baking time accordingly and adjust ingredient quantities.

How can I tell if the cheesecakes are done?
They should be set around the edges with a slight jiggle in the center.

Do I have to chill them?
Yes, chilling helps them set properly and enhances the flavor.

Can I use flavored cream cheese?
It’s not recommended as it can alter the texture and sweetness balance.

Are these suitable for kids?
Absolutely! The colorful M&Ms make them especially fun for kids.

Can I double the recipe?
Yes, simply double all ingredients and use two muffin tins or bake in batches.

Conclusion

Mini Monster Cookie Cheesecakes are the ultimate dessert mash-up, blending nostalgic cookie flavors with creamy cheesecake indulgence. Their colorful appearance and rich taste make them ideal for parties, holiday trays, or any time you need a fun, bite-sized treat. Give them a try—you’ll love every layer.

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