This Monster Cookie Peanut Butter Cheesecake Pie is a dessert that truly satisfies a sweet tooth. Combining the best of a peanut butter cheesecake with a thick cookie crust, it’s a perfect treat for special occasions or when you just want to indulge. The pie is loaded with creamy peanut butter, chocolate chips, oats, and M&M candies—capturing the fun and deliciousness of a classic monster cookie in pie form. This is a crowd-pleasing dessert that’s sure to be a hit with kids and adults alike.
Ingredients:
For the Cookie Crust:
- 1 ½ cups crushed graham crackers (or chocolate cookies for a deeper flavor)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ½ cup creamy peanut butter
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup mini chocolate chips
- ½ cup quick oats
- ½ cup M&M candies (plus more for garnish)
For the Topping:
- ½ cup whipped cream or whipped topping
- ¼ cup mini chocolate chips
- ¼ cup M&M candies
- 1 tablespoon peanut butter, melted (for drizzling)
- 1 tablespoon chocolate syrup (for drizzling)
Preparation:
Step 1: Prepare the Crust
- Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, granulated sugar, melted butter, and peanut butter. Mix until the texture resembles wet sand.
- Press the mixture firmly and evenly into the bottom and sides of a 9-inch pie dish to form the crust. Use the back of a spoon or a measuring cup to smooth it out.
- Bake the crust for 8-10 minutes until set and slightly golden. Remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and peanut butter together with an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue to beat until well combined.
- Beat in the eggs, one at a time, until fully incorporated. Avoid overmixing.
- Gently fold in the mini chocolate chips, oats, and M&M candies using a spatula until evenly distributed.
Step 3: Assemble the Pie
- Pour the cheesecake filling into the cooled cookie crust. Use a spatula to spread it evenly.
- Bake the pie at 350°F (175°C) for 30-35 minutes, or until the center is just set. It should jiggle slightly but firm up as it cools.
- Remove from the oven and allow the pie to cool to room temperature. Once cooled, refrigerate for at least 3 hours or overnight for best results.
Step 4: Add the Toppings
- Once the pie is chilled and set, top with a generous layer of whipped cream or whipped topping.
- Sprinkle with mini chocolate chips and M&M candies for a pop of color and crunch.
- Drizzle melted peanut butter and chocolate syrup over the top for an extra layer of sweetness.
Cooking Note:
For a firmer texture, allow the pie to chill in the fridge overnight. This dessert tastes even better the next day as the flavors meld together. For easy slicing, dip your knife in hot water, wipe it off, and make clean cuts.
Serving Suggestions:
Serve this decadent pie chilled with a dollop of fresh whipped cream. For an extra indulgent touch, add a scoop of vanilla ice cream on the side. It pairs beautifully with a hot cup of coffee or a cold glass of milk. The pie is perfect for parties, potlucks, or just as a sweet weekend treat.
Tips:
- Make Ahead: This pie can be made 1-2 days in advance. It stores well in the refrigerator and allows the flavors to deepen over time.
- Customize the Candy: Feel free to switch up the candies. Try using Reese’s Pieces, peanut butter chips, or chopped pretzels for added texture.
- Use a Springform Pan: If you prefer a neater presentation, use a 9-inch springform pan instead of a pie dish for easier slicing and serving.
- No-Bake Option: Skip the baking by using a pre-made graham cracker crust and chilling the pie overnight. The filling won’t be as firm, but it will still be delicious.
- Nut-Free Option: For a nut-free version, replace the peanut butter with sunflower seed butter and omit any peanut-containing candies.
Prep Time:
25 minutes
Cooking Time:
35 minutes
Total Time:
1 hour (plus chilling time)
Nutritional Information (per slice – assuming 12 slices):
- Calories: 450
- Protein: 8 grams
- Fat: 28 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Sodium: 250 mg
Conclusion
This Monster Cookie Peanut Butter Cheesecake Pie is a show-stopping dessert that combines the best of both worlds—cheesecake and cookies. With its rich, creamy filling, crunchy crust, and colorful candy topping, it’s the ultimate indulgence for peanut butter and chocolate lovers alike. Despite its decadent look and taste, it’s surprisingly easy to make and is sure to become a favorite for gatherings and celebrations. Enjoy every sweet bite!
PrintMonster Cookie Peanut Butter Cheesecake Pie: A Decadent Dessert Delight
- Total Time: 1 hour (plus chilling time)
Ingredients
For the Cookie Crust:
- 1 ½ cups crushed graham crackers (or chocolate cookies for a deeper flavor)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ½ cup creamy peanut butter
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup mini chocolate chips
- ½ cup quick oats
- ½ cup M&M candies (plus more for garnish)
For the Topping:
- ½ cup whipped cream or whipped topping
- ¼ cup mini chocolate chips
- ¼ cup M&M candies
- 1 tablespoon peanut butter, melted (for drizzling)
- 1 tablespoon chocolate syrup (for drizzling)
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, granulated sugar, melted butter, and peanut butter. Mix until the texture resembles wet sand.
- Press the mixture firmly and evenly into the bottom and sides of a 9-inch pie dish to form the crust. Use the back of a spoon or a measuring cup to smooth it out.
- Bake the crust for 8-10 minutes until set and slightly golden. Remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and peanut butter together with an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue to beat until well combined.
- Beat in the eggs, one at a time, until fully incorporated. Avoid overmixing.
- Gently fold in the mini chocolate chips, oats, and M&M candies using a spatula until evenly distributed.
Step 3: Assemble the Pie
- Pour the cheesecake filling into the cooled cookie crust. Use a spatula to spread it evenly.
- Bake the pie at 350°F (175°C) for 30-35 minutes, or until the center is just set. It should jiggle slightly but firm up as it cools.
- Remove from the oven and allow the pie to cool to room temperature. Once cooled, refrigerate for at least 3 hours or overnight for best results.
Step 4: Add the Toppings
- Once the pie is chilled and set, top with a generous layer of whipped cream or whipped topping.
- Sprinkle with mini chocolate chips and M&M candies for a pop of color and crunch.
- Drizzle melted peanut butter and chocolate syrup over the top for an extra layer of sweetness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450
- Sodium: 250
- Protein: 8 grams