Ultra-Thick Peanut Butter Oat Cookie Dough Cheesecake Loaded with Chocolate and Candy

If you love classic monster cookies packed with peanut butter, oats, chocolate chips, and colorful candies, this No Bake Monster Cookie Dough Cheesecake is the ultimate indulgent dessert. It combines edible cookie dough flavor with rich, creamy cheesecake — all without turning on the oven.

Inspired by the nostalgic flavors of monster cookies and colorful candies like M&M’s, this cheesecake is bold, fun, and perfect for birthdays, parties, or whenever you want a show-stopping treat.

Why You’ll Love This Cheesecake

Completely no-bake
Thick, creamy texture
Packed with peanut butter and oats
Loaded with chocolate chips and candy
Make-ahead friendly

Preparation Time

Prep Time: 35 minutes
Chill Time: 6 hours (or overnight)
Total Time: About 6 hours 35 minutes

Ingredients

For the Crust

2 cups crushed chocolate sandwich cookies (fillings removed)
½ cup unsalted butter, melted

For the Edible Monster Cookie Dough

½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup brown sugar
¼ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1 cup heat-treated all-purpose flour
½ cup quick oats
½ tsp salt
½ cup mini chocolate chips
½ cup mini M&M candies

For the Cheesecake Filling

16 oz cream cheese, softened
¾ cup powdered sugar
½ cup creamy peanut butter
1 tsp vanilla extract
1 ½ cups heavy whipping cream

For the Topping (Optional)

Extra mini M&M candies
Chocolate drizzle
Whipped cream swirls

Important Step: Heat-Treat the Flour

To make edible cookie dough safe:

Spread flour evenly on a baking sheet.
Bake at 350°F (175°C) for 5–7 minutes.
Let cool completely before using.

This ensures the flour is safe to eat.

How to Prepare No Bake Monster Cookie Dough Cheesecake

Step 1: Prepare the Crust

Mix crushed cookies with melted butter until combined.
Press firmly into the bottom of a 9-inch springform pan.
Refrigerate for 20–30 minutes to set.

Step 2: Make the Edible Cookie Dough

Beat butter, peanut butter, brown sugar, and granulated sugar until creamy.
Add milk and vanilla extract.
Mix in heat-treated flour, oats, and salt.
Fold in chocolate chips and mini M&M candies.

Roll half of the dough into small bite-sized balls for layering. Set aside remaining dough.

Step 3: Prepare the Cheesecake Filling

Beat cream cheese until smooth.
Add powdered sugar, peanut butter, and vanilla extract. Mix until creamy.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture.

Step 4: Assemble the Cheesecake

Spread half of the cheesecake filling over the chilled crust.
Scatter cookie dough balls evenly across the surface.
Add remaining cheesecake filling and smooth the top.
Crumble remaining cookie dough over the top or press small pieces into the surface.

Step 5: Chill

Refrigerate for at least 6 hours or overnight until fully set.

Pro Tips for Perfect Results

Use room temperature cream cheese to prevent lumps.

Do not overmix once whipped cream is added to keep filling light.

Chill overnight for best slicing texture.

Use a hot knife for clean slices.

Storage Instructions

Store covered in refrigerator up to 4 days.

Freeze up to 1 month. Thaw overnight in refrigerator before serving.

Estimated Calories

Per slice (based on 12 slices):
Approximately 650–750 calories.

Calories vary depending on candy amount and portion size.

Optional Variations

Chocolate Monster Version:
Add ½ cup melted chocolate to the cheesecake filling.

Extra Crunch Version:
Add chopped peanuts to the cookie dough.

Peanut Butter Lovers Version:
Drizzle melted peanut butter on top before chilling.

Final Thoughts

No Bake Monster Cookie Dough Cheesecake is rich, creamy, and packed with texture in every bite. The combination of peanut butter, oats, chocolate chips, and colorful candy makes it playful yet indulgent — perfect for celebrations or serious dessert cravings.