Irresistible No Bake Monster Cookie Dough Cheesecake Recipe

Indulging in a no bake monster cookie dough cheesecake sparks pure dessert excitement for anyone with a sweet tooth.

Creamy layers combine classic comfort with playful childhood memories.

Chocolate chips and peanut butter swirl together in a dreamy, decadent treat that feels like pure magic.

Nobody can resist the nostalgic charm of this incredible dessert mashup.

Smooth cream cheese blends seamlessly with chunks of cookie dough, creating an irresistible texture.

Quick assembly means you can whip up this showstopping dessert without turning on the oven.

Grab a fork and prepare to be delighted by every single bite.

Why You’ll Crave No Bake Monster Cookie Dough Cheesecake

• Create Crowd-Pleasing Dessert: This monster cookie dough cheesecake delivers a delightful mix of textures and flavors that will impress guests and family members with its playful candy-studded appearance.
• Skip the Oven: No baking required means less kitchen hassle and more enjoyment, perfect for cooks who want a stress-free dessert preparation experience.
• Pack Nostalgic Flavor Punch: Combines classic comfort ingredients like peanut butter, chocolate chips, and m&m candies that trigger happy childhood memories and satisfy sweet cravings.
• Customize with Ease: Flexible recipe allows creative additions or substitutions of candies and chips, making it adaptable to personal taste preferences and pantry ingredients.

What You Need For No Bake Monster Cookie Dough Cheesecake

• Graham Cracker Crumbs: A classic base that provides a delightful crumbly texture for the cheesecake.
• Sugar: Adds a touch of sweetness to the crust.
• Melted Butter: Helps bind the crust ingredients together and creates a rich flavor.

• Cream Cheese: The creamy and tangy foundation of the cheesecake.
• Peanut Butter: Adds a rich, nutty flavor and creamy consistency to the filling.
• Powdered Sugar: Provides sweetness and helps create a smooth texture.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet aroma.
• Whipped Cream: Gives the filling a light and airy texture.

• M&M Candies, Chocolate Chips, Peanut Butter Chips: Colorful and delicious mix-ins that add crunch and sweet bursts of flavor throughout the cheesecake.
• Rolled Oats: Provides a subtle nutty texture and additional depth to the cheesecake.
• Chocolate Syrup: A decorative and tasty drizzle that complements the other flavors.

Easy Directions For No Bake Monster Cookie Dough Cheesecake

Step 1: Create Crunchy Cookie Base

Grab graham cracker crumbs, sugar, and melted butter. Mix ingredients until they look like damp sand. Press mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Pop the pan into the refrigerator while preparing the filling.

Step 2: Whip Creamy Cheesecake Filling

Use an electric mixer to blend softened cream cheese and peanut butter until silky smooth. Gradually add powdered sugar and vanilla extract, mixing until the filling becomes ultra-creamy.

Step 3: Fold in Fluffy Texture

Gently incorporate whipped cream into the mixture, ensuring a light and airy consistency.

Step 4: Add Playful Mix-Ins

• M&M candies
• Chocolate chips
• Rolled oats

Distribute these goodies evenly throughout the cheesecake mixture.

Step 5: Create Stunning Topping

• M&M candies
• Chocolate chips
• Peanut butter chips

Drizzle chocolate syrup in a decorative zigzag pattern across the surface.

Step 6: Chill and Set

Refrigerate the cheesecake for at least 4 hours or overnight to ensure perfect setting.

Step 7: Serve and Enjoy

Release the springform pan and slice into individual portions. Serve chilled and savor the creamy, candy-packed dessert.

Tips That Take No Bake Monster Cookie Dough Cheesecake Up A Notch

• Crush Cookies Perfectly: Use a food processor or rolling pin to create fine, even graham cracker crumbs for a smooth, compact crust base.
• Prevent Lumpy Filling: Ensure cream cheese and peanut butter are at room temperature before mixing to achieve a silky, lump-free cheesecake texture.
• Fold Gently: Use a spatula to fold in whipped cream and candies with light, sweeping motions to maintain the cheesecake's airy consistency.
• Chill Thoroughly: Allow the cheesecake to set for at least 4 hours or overnight to develop rich flavors and achieve the perfect creamy texture.
• Slice with Ease: Dip a sharp knife in hot water and wipe clean between cuts to create clean, beautiful slices without sticking.

Fun Flavors To Try With No Bake Monster Cookie Dough Cheesecake

• Classic Peanut Butter Bliss: Replace m&m candies with chopped peanut butter cups, creating a richer nutty flavor profile.
• Chocolate Lovers' Dream: Substitute regular chocolate chips with dark chocolate chips and add cocoa powder to the cream cheese mixture for intense chocolate depth.
• Seasonal Berry Crunch: Mix in dried cranberries or chopped strawberries instead of m&m candies, garnishing with fresh berries on top for a fruity summer version.
• Nutty Caramel Swirl: Drizzle caramel sauce between layers and sprinkle chopped pecans or walnuts across the surface for added crunch and sweetness.

Perfect Pairings With No Bake Monster Cookie Dough Cheesecake

• Brew Rich Coffee Match: Dark roast or espresso cuts through the cheesecake's creamy sweetness, balancing its richness with robust coffee notes.
• Pour Complementary Milk: Cold whole milk or chocolate milk enhances the dessert's playful m&m and chocolate chip elements, creating a nostalgic childhood-inspired pairing.
• Select Dessert Wine Option: Cream sherry or moscato provides a light, sweet counterpoint that harmonizes with the cheesecake's peanut butter and creamy texture.
• Create Contrast Beverage: Sparkling water with a hint of lemon cleanses the palate between bites, refreshing the taste buds against the dessert's dense, sweet profile.

How To Chill And Store No Bake Monster Cookie Dough Cheesecake

• Wrap the cheesecake tightly in plastic wrap or aluminum foil to prevent moisture and odors from affecting its flavor. Keep it in the refrigerator for up to 5 days.
• Slice the cheesecake into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for future enjoyment.
• Transfer frozen cheesecake to the refrigerator the night before serving, allowing it to slowly defrost and maintain its creamy texture.
• Never leave the cheesecake at room temperature for more than 2 hours to prevent bacterial growth and ensure food safety.

Your No Bake Monster Cookie Dough Cheesecake Q&A

• What makes the no-bake cheesecake different from traditional cheesecake?

This version doesn’t require baking, making it easier and quicker to prepare. The no-bake method creates a creamy, soft texture without using an oven.

• Can I substitute ingredients if I don't have certain items?

You can replace peanut butter with almond butter, swap m&m candies with other chocolate candies, or use different types of chocolate chips. Just maintain similar quantities to keep the recipe balanced.

• How do I prevent the cheesecake from becoming too soft?

Ensure you refrigerate the cheesecake for at least 4 hours, preferably overnight. This allows the filling to set properly and maintain its shape when sliced.

• Is this recipe suitable for kids?

Yes, kids will love the colorful m&m candies and sweet flavor.

No Bake Monster Cookie Dough Cheesecake Recipe

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4.6 from 12 reviews

• Total Time: 4 hours 30 minutes
• Yield: 8 1x

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Description

Monster cookie dough cheesecake delivers a playful dessert experience that combines creamy cheesecake with classic peanut butter cookie dough charm. Chocolate chips, m&ms, and oats create a nostalgic treat you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Crust:

• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 0.5 cup unsalted butter, melted

Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz whipped cream
• 0.5 cup m&m candies
• 0.5 cup chocolate chips
• 0.5 cup rolled oats

Topping:

• 0.5 cup m&m candies
• 0.5 cup chocolate chips
• 0.25 cup peanut butter chips
• 2 tbsp chocolate syrup

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Instructions

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until the mixture resembles wet sand.
2. Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate while preparing the filling.
3. Using an electric mixer, cream together softened cream cheese and peanut butter until smooth and fully incorporated.
4. Gradually blend in powdered sugar and vanilla extract, mixing until the filling becomes creamy and well combined.
5. Gently fold in whipped cream, ensuring a light and airy texture.
6. Carefully fold in m&m candies, chocolate chips, and rolled oats, distributing them evenly throughout the cheesecake mixture.
7. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
8. Sprinkle additional m&m candies, chocolate chips, and peanut butter chips over the surface of the cheesecake.
9. Drizzle chocolate syrup in a decorative pattern across the top.
10. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
11. Before serving, release the springform pan and slice the cheesecake into individual portions.
12. For best results, serve chilled and enjoy the creamy, candy-studded dessert.

Notes

• Ensure cream cheese is at room temperature for smooth, lump-free mixing, preventing a grainy texture in the filling.
• Use parchment paper overhang in the springform pan for easier removal and cleaner slicing of the cheesecake.
• For gluten-free option, substitute graham cracker crumbs with crushed gluten-free cookies or ground almonds.
• Store leftovers in an airtight container in the refrigerator for up to 5 days, maintaining optimal flavor and texture.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Desserts, Snacks
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 570
• Sugar: 43 g
• Sodium: 330 mg
• Fat: 36 g
• Saturated Fat: 17 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 65 mg