Monster Cookie Peanut Butter Cheesecake Pie Recipe for Epic Dessert

A monster cookie peanut butter cheesecake pie blends childhood nostalgia with decadent dessert magic.

Sweet memories of classic monster cookies dance across this creamy canvas.

Layers of peanut butter goodness mingle with rich cheesecake textures that surprise and delight.

Each slice promises a playful adventure through familiar flavor combinations.

Crunchy oatmeal cookie pieces add unexpected crunch to smooth, velvety filling.

The dessert whispers comfort while delivering complex taste sensations.

I promise this recipe will spark joy and create delicious conversation around your table.

Monster Cookie Cheesecake Pie Worth Every Bite

• This monster cookie peanut butter cheesecake pie combines irresistible flavors and textures that will wow any crowd.
• The recipe requires minimal baking skills, with straightforward steps that even novice bakers can master in under an hour of active cooking time.
• Perfect for potlucks, family gatherings, or weekend celebrations, this dessert offers a nostalgic twist on classic cheesecake with playful monster cookie elements.
• Designed for convenient entertaining, the pie can be prepared in advance and chilled overnight, allowing hosts to effortlessly prepare dessert without last-minute stress.

Shopping List for Monster Cookie Cheesecake Pie

• Oats: Provides a hearty, nutty base for the cookie crust with a rustic texture.
• All-Purpose Flour: Helps bind the crust ingredients together for a sturdy foundation.
• Brown Sugar, Granulated Sugar: Adds sweetness and helps caramelize the crust.
• Baking Soda: Helps the crust achieve a light, slightly crisp texture.
• Salt: Enhances the overall flavor profile of the crust.
• Butter: Provides richness and helps bind the crust ingredients.
• Vanilla Extract: Adds depth and warmth to the crust flavor.
• Egg: Acts as a binding agent for the crust.

• Cream Cheese: Creates a smooth, creamy base for the cheesecake filling.
• Peanut Butter: Adds signature nutty flavor and rich texture to the filling.
• Powdered Sugar: Sweetens and helps stabilize the filling.
• Vanilla Extract: Provides subtle depth to the cheesecake flavor.
• Heavy Cream: Adds lightness and creates a fluffy texture when whipped.
• Granulated Sugar: Sweetens the whipped cream component.

• Chocolate Chips: Adds chocolate bursts and decorative element.
• Peanut Butter Chips: Provides extra peanut butter flavor and visual appeal.
• Melted Peanut Butter: Optional drizzle for additional indulgence.

Instructions for Assembling Cookie Cheesecake Pie

Step 1: Craft the Tasty Cookie Base

• Fire up the oven to 350F (175C).
• Grab a mixing bowl and toss in
• Rolled oats
• All-purpose flour
• Brown sugar
• White sugar
• Baking soda
• Salt
• Mix in softened butter, vanilla extract, and egg until everything blends together smoothly.
• Fold chocolate chips and peanut butter chips into the dough.
• Press the mixture into a greased 9-inch pie pan, covering bottom and sides evenly.
• Bake for 10-12 minutes until edges turn golden brown.
• Pull out of oven and let cool completely.

Step 2: Whip Up Creamy Peanut Butter Filling

• Beat cream cheese, peanut butter, powdered sugar, and vanilla in a large bowl until silky smooth.
• In another bowl, whip heavy cream with white sugar until peaks stand tall.
• Gently fold whipped cream into peanut butter mixture.

Step 3: Layer the Deliciousness

• Spread peanut butter cheesecake filling over cooled cookie crust.
• Smooth the top with a spatula for a flawless finish.

Step 4: Chill and Prepare to Devour

• Refrigerate pie for minimum 4 hours or overnight.
• Before serving, sprinkle extra chocolate chips, peanut butter chips, or drizzle melted peanut butter on top.

Tips That Bring Out Big Flavor in Every Slice

• Prevent Soggy Crust: Fully cool the monster cookie crust before adding cheesecake filling to maintain its crisp texture and prevent moisture absorption.
• Smooth Filling Technique: Use room temperature cream cheese and beat thoroughly to eliminate lumps, creating a silky-smooth cheesecake consistency.
• Maximize Whipped Cream Volume: Chill your mixing bowl and whisk beforehand for faster and fluffier whipped cream that holds its shape perfectly.
• Slice with Ease: Dip your knife in hot water and wipe clean between cuts for clean, professional-looking pie slices that showcase the beautiful layers.
• Storage Hack: Cover the pie loosely with plastic wrap and store in the refrigerator for up to 5 days, keeping the crust crunchy and filling creamy.

Store and Enjoy Cheesecake Pie Later On

• Store the pie in an airtight container or cover tightly with plastic wrap to prevent drying out and absorbing other refrigerator odors. Keep chilled for up to 5 days.
• Wrap the entire pie or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month without compromising taste or texture.
• Transfer frozen pie to the refrigerator and let it slowly defrost overnight. This gentle method helps maintain the cheesecake's creamy consistency.
• For best flavor and texture, serve the pie directly from the refrigerator, as the filling becomes softer at room temperature.

Great Matches for Cookie Cheesecake Pie

• Complement the rich, sweet monster cookie peanut butter cheesecake pie with beverages that enhance its decadent flavors.
• Dark roast coffee or espresso martinis provide a robust counterpoint to the pie's creamy, sweet profile, cutting through the richness while highlighting the nutty peanut butter notes.
• Cold, creamy milk or a chocolate milk stout beer create a harmonious pairing that echoes the dessert's smooth texture and enhances its sweet, indulgent character.
• Select a sweet dessert wine like Pedro Ximénez sherry or a late harvest Riesling, which offer caramel and honey undertones that beautifully match the pie's complex flavor profile.

Pie Variations Inspired by Monster Cookies

• Gluten-Free Monster Cookie Cheesecake Pie: Replace wheat flour with gluten-free oat flour or almond flour. Use certified gluten-free oats to ensure no cross-contamination for celiac or gluten-sensitive individuals.
• Vegan Peanut Butter Cheesecake Alternative: Substitute cream cheese with cashew-based cream cheese. Replace heavy cream with coconut whipped cream. Use flax egg instead of regular egg and opt for dairy-free chocolate and peanut butter chips.
• Low-Sugar Monster Cookie Cheesecake: Swap granulated and brown sugars with monk fruit sweetener or stevia. Use sugar-free chocolate chips and reduce overall sugar content. Consider using Greek yogurt to maintain creamy texture while cutting calories.
• Keto-Friendly Version: Replace traditional flour with almond flour or coconut flour. Use sugar-free sweeteners like erythritol. Incorporate full-fat cream cheese and replace regular chocolate chips with sugar-free dark chocolate chunks for a low-carb dessert option.

Monster Cookie Peanut Butter Cheesecake Pie Recipe

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4.5 from 16 reviews

• Total Time: 4 hours 25 minutes
• Yield: 8 to 10 1x

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Description

Indulgent Monster Cookie Peanut Butter Cheesecake Pie brings together beloved childhood flavors in a spectacular dessert. Creamy cheesecake meets playful candy and cookie textures, promising pure bliss with each memorable slice you’ll savor.

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Ingredients

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Crust Ingredients:

• 1 ½ cups (150 g / 5.3 ounces) crushed chocolate chip cookies or graham crackers
• ¼ cup (50 g / 1.8 ounces) granulated sugar
• 6 tablespoons (85 g / 3 ounces) unsalted butter, melted

Filling Ingredients:

• 8 ounces (225 g) cream cheese, softened
• ¾ cup (190 g / 6.7 ounces) creamy peanut butter
• ¾ cup (90 g / 3.2 ounces) powdered sugar
• 1 cup (240 milliliters / 8.1 fluid ounces) heavy whipping cream, whipped to stiff peaks
• 1 teaspoon vanilla extract

Topping Ingredients:

• ¼ cup (45 g / 1.6 ounces) mini chocolate chips
• ¼ cup (45 g / 1.6 ounces) mini M&Ms
• ¼ cup (20 g / 0.7 ounces) rolled oats (optional)
• 2 tablespoons peanut butter, melted (optional drizzle)

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Instructions

1. Preheat the oven to a moderate temperature of 350°F (175°C), ensuring the rack is positioned in the center.
2. In a spacious mixing bowl, thoroughly combine dry ingredients including oats, flour, brown sugar, granulated sugar, baking soda, and salt using a whisk.
3. Incorporate softened butter, vanilla extract, and egg into the dry mixture, stirring until a cohesive dough forms.
4. Gently fold chocolate and peanut butter chips into the cookie dough, distributing them evenly throughout.
5. Carefully press the entire dough mixture into a greased 9-inch pie pan, creating an even layer across the bottom and up the sides.
6. Bake the monster cookie crust for 10-12 minutes until it achieves a light golden-brown color and appears slightly crisp around the edges.
7. Remove the crust from the oven and allow it to cool completely at room temperature, which helps maintain its structural integrity.
8. In a large mixing bowl, blend cream cheese, peanut butter, powdered sugar, and vanilla extract until the mixture becomes smooth and creamy.
9. In a separate clean bowl, whip heavy cream with granulated sugar until stiff, glossy peaks develop.
10. Delicately fold the whipped cream into the peanut butter mixture, ensuring a light and airy consistency.
11. Once the crust has cooled, carefully spread the peanut butter cheesecake filling across the surface, using a spatula to create an even, smooth top.
12. Refrigerate the pie for a minimum of 4 hours, or ideally overnight, to allow the filling to set and develop a firm texture.
13. Before serving, optionally garnish with additional chocolate and peanut butter chips, or drizzle with melted peanut butter for extra decadence.

Notes

• Toast oats lightly before mixing to enhance their nutty flavor and add depth to the crust’s overall taste profile.
• Chill cream cheese and butter at room temperature for smoother, lump-free mixing during filling preparation.
• Fold whipped cream gently into peanut butter mixture to maintain its airy texture and prevent deflating the volume.
• Use room temperature ingredients to ensure seamless blending and prevent potential lumpy or separated cheesecake filling.

• Prep Time: 25 minutes
• Cook Time: 4 hours
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8 to 10
• Calories: 430
• Sugar: 25 g
• Sodium: 230 mg
• Fat: 30 g
• Saturated Fat: 13 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 45 mg