This Monster Cookie Peanut Butter Cheesecake Pie brings together everything I love in one incredible dessert—creamy cheesecake, rich peanut butter, and the irresistible crunch of monster cookies. Baked in a pie crust and topped with chocolate chips and mini M&Ms, it’s a celebration of texture and flavor in every bite. If I’m craving something indulgent, comforting, and just plain fun, this is the dessert I turn to.
Why You’ll Love This Recipe
I love how this pie combines the familiar flavors of a classic monster cookie with the creamy richness of peanut butter cheesecake. The balance of textures—from the soft filling to the crunchy topping—makes every slice a treat. It’s easy to prepare, uses simple ingredients, and can be made ahead, which makes it a go-to for gatherings or a special night in. Plus, I can switch up the ingredients for endless variations.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pre-made pie crust
2 cups crushed monster cookies
8 oz cream cheese, softened
1 cup peanut butter
1 cup powdered sugar
1 cup whipped cream
1/2 cup chocolate chips
1/2 cup mini M&Ms
Directions
I preheat my oven to 350°F (175°C) and get the pie crust ready in a pie dish.
In a mixing bowl, I blend the cream cheese, peanut butter, and powdered sugar using an electric mixer until the mixture is smooth and creamy.
Then, I gently fold in the whipped cream until everything is evenly combined.
I pour the filling into the pie crust and smooth it out. Then I sprinkle the crushed monster cookies, chocolate chips, and M&Ms over the top.
I bake the pie for about 25 minutes. The center should be mostly set with a slight jiggle. After that, I let it cool at room temperature for 15 minutes, then refrigerate it for at least 2 hours before serving.
Servings and timing
This recipe makes 8 servings. It takes about 20 minutes to prep, 25 minutes to bake, and at least 2 hours to chill in the refrigerator, so I usually plan for a total time of about 2 hours and 45 minutes from start to finish.
Variations
Sometimes I like to change things up by using a graham cracker crust or swapping out the peanut butter for almond or cashew butter. For a different texture and taste, I’ve also added chopped pecans or walnuts on top. If I want an even more indulgent version, I drizzle melted chocolate or caramel sauce over the finished pie. And when I’m short on time, I’ve made a no-bake version by skipping the oven and letting the pie chill until firm.
Storage/Reheating
I store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container. It stays fresh for 3 to 5 days. I don’t reheat this pie since it’s best served chilled or at room temperature, but I do let it sit out for about 10 minutes before slicing so it’s easier to serve.
FAQs
How do I know when the pie is done baking?
I look for the center to be mostly set with a slight jiggle. If it’s still very loose, I give it a few more minutes. After chilling, the filling firms up beautifully.
Can I make this pie ahead of time?
Yes, I often make this a day ahead and refrigerate it overnight. It gives the flavors time to blend and makes serving easier.
What if I don’t have monster cookies?
No problem—I’ve crushed up chocolate chip cookies and added a handful of oats, M&Ms, and peanut butter chips to mimic the monster cookie vibe.
Can I freeze this pie?
Yes, I’ve frozen it successfully. I wrap it tightly in plastic wrap and foil, then thaw it in the refrigerator for a few hours before serving. The texture holds up pretty well.
Is it possible to make this pie without a crust?
I’ve tried a crustless version by pouring the filling into a greased pie dish and baking it the same way. It still tastes amazing, though I miss the crunch from the crust.
Conclusion
This Monster Cookie Peanut Butter Cheesecake Pie is one of those desserts I keep coming back to. It’s rich, fun, and packed with nostalgic flavors that remind me of childhood treats, but with a grown-up cheesecake twist. Whether I’m sharing it with friends or indulging in a slice for myself, it’s always a hit. If peanut butter and cookies are your thing like they are mine, this pie won’t disappoint.
This Monster Cookie Peanut Butter Cheesecake Pie brings together everything you love in one incredible dessert—creamy peanut‑butter‑rich cheesecake filling, crushed monster‑cookie crust, and a fun topping of chocolate chips and mini M&Ms. It’s indulgent, fun, and perfect for sharing or treating yourself.
Ingredients
1 pre‑made pie crust
2 cups crushed monster cookies
8 oz cream cheese, softened
1 cup peanut butter
1 cup powdered sugar
1 cup whipped cream
½ cup chocolate chips
½ cup mini M&Ms
Instructions
Preheat oven to 350°F (175°C) and place the pie crust in a pie dish.
In a bowl, combine the cream cheese, peanut butter, and powdered sugar with an electric mixer until smooth and creamy.
Gently fold in the whipped cream until evenly combined.
Pour the filling into the prepared pie crust and smooth the top. Sprinkle the crushed monster cookies, chocolate chips, and mini M&Ms over the top.
Bake for about 25 minutes, until the center is mostly set with a slight jiggle. Let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours before serving.
Notes
You can switch the crust to graham cracker or Oreo cookie crumbs.
For a different nut butter flavor, substitute almond or cashew butter instead of peanut butter.
Add chopped pecans or walnuts for extra texture.
For more indulgence, drizzle melted chocolate or caramel sauce over the top before serving.
For a no‑bake version, skip the oven step and chill until firm.
