Why You’ll Love This Recipe

This Monster Cookie Peanut Butter Cheesecake Pie is a perfect blend of textures and flavors. The combination of a thick, chewy cookie crust, creamy peanut butter cheesecake filling, and crunchy toppings creates a satisfying contrast in every bite. The rich peanut butter flavor pairs beautifully with the sweetness of chocolate chips and M&Ms. It's a fun and visually appealing dessert that’s sure to impress any guest, making it a great choice for special occasions, holiday gatherings, or whenever you want to treat yourself to something extraordinary.

Ingredients

For the Monster Cookie Crust:

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup mini chocolate chips
• ¾ cup M&Ms

For the Peanut Butter Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup creamy peanut butter
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups heavy cream, whipped to stiff peaks

For Topping:

• ½ cup M&Ms
• ½ cup mini chocolate chips
• Drizzle of melted chocolate (optional)

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

Directions

Prepare the Monster Cookie Crust:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and peanut butter until smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Fold in the mini chocolate chips and M&Ms.
6. Press the cookie dough evenly into the prepared pie dish to form a crust, covering the bottom and sides.
7. Bake for 15-18 minutes or until the edges are golden. Allow the crust to cool completely.

Make the Peanut Butter Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and peanut butter together until smooth.
2. Add the powdered sugar and vanilla extract, mixing until well combined.
3. Gently fold in the whipped cream until the mixture is light and fluffy.

Assemble the Pie:

1. Spoon the peanut butter cheesecake filling into the cooled monster cookie crust, spreading it into an even layer.
2. Sprinkle the top with extra M&Ms and mini chocolate chips for added crunch and color.
3. Drizzle with melted chocolate if desired.

Chill:

1. Cover the pie and refrigerate for at least 4 hours, or until the filling is set.

Serve:

1. Slice into this Monster Cookie Peanut Butter Cheesecake Pie and enjoy the chewy, creamy, and chocolatey goodness in every bite!

Servings and Timing

This recipe makes about 8 servings, depending on how large you slice your pie. The total preparation time is about 30-40 minutes, with an additional 4 hours of chilling time.

Variations

• Gluten-Free Version: Use a gluten-free flour blend to make this recipe gluten-free. Just make sure the M&Ms and mini chocolate chips you use are also gluten-free.
• Nut-Free Version: You can swap the peanut butter with almond butter or sunflower seed butter for a nut-free alternative.
• No-Bake Option: Instead of baking the cookie crust, you can make a no-bake cookie crust by using crushed graham crackers or Oreos mixed with butter. Just press it into the pie dish and refrigerate it before adding the cheesecake filling.

Storage/Reheating

Store leftover pie in an airtight container in the refrigerator for up to 3 days. This pie is best served chilled, so there's no need to reheat. If you prefer, you can freeze it for up to 2 months. To thaw, place it in the fridge overnight before serving.

FAQs

1. Can I make the Monster Cookie Crust ahead of time?

Yes, you can prepare the cookie crust ahead of time. Simply bake it, let it cool, and store it in an airtight container for up to 2 days before assembling the pie.

2. How long does the cheesecake filling need to set?

The filling needs to chill in the refrigerator for at least 4 hours, or until it’s fully set and firm to the touch.

3. Can I use crunchy peanut butter instead of creamy?

Yes, but creamy peanut butter is recommended for a smoother texture in the cheesecake filling. Crunchy peanut butter will add extra texture if desired.

4. Can I make the pie without M&Ms?

You can leave out the M&Ms or replace them with other candies or toppings like Reese’s Pieces or chopped peanuts for variety.

5. How do I know when the crust is done?

The crust is ready when the edges are golden and slightly firm. Make sure it has cooled completely before adding the cheesecake filling.

6. Can I use a different type of nut butter?

Yes, almond butter, cashew butter, or even sunflower seed butter can be used instead of peanut butter for a different flavor profile.

7. Can I freeze this pie?

Yes, this pie can be frozen for up to 2 months. Just cover it well with plastic wrap and foil before placing it in the freezer.

8. How do I prevent the cheesecake filling from being too runny?

Make sure your cream cheese and peanut butter are softened to room temperature before mixing, and whip the heavy cream to stiff peaks for a stable, fluffy texture.

9. Can I skip the whipped cream in the filling?

The whipped cream helps make the filling light and fluffy, but you can substitute it with a bit of sour cream or omit it if you prefer a denser filling.

10. Can I use store-bought cookie dough for the crust?

While homemade cookie dough works best for flavor, you can use store-bought dough if you're short on time. Just ensure it’s enough to cover the bottom and sides of a 9-inch pie dish.

Conclusion

The Monster Cookie Peanut Butter Cheesecake Pie is a show-stopping dessert that brings together some of the best flavors in one delicious treat. Whether you’re serving it at a party or just treating yourself, this pie is sure to impress. With its chewy cookie crust, creamy peanut butter filling, and the crunch of chocolate chips and M&Ms, every bite is a delightful experience.