This No Bake Monster Cookie Dough Cheesecake Pie has a buttery graham cracker crust and a peanut butter cheesecake filling that's loaded with M&M candies and mini chocolate chips. It's the perfect no bake pie to serve up this summer!
Learn how to make this monster cookie pie for slicing and serving up at your next summer cookout. We love no bake desserts and this cheesecake pie fits the bill with the homemade graham cracker crust and a rich cheesecake filling studded with candy M&M's in each bite.
What Ingredients You'll Need
Get the full recipe down below.
- Graham Crackers
- Granulated Sugar
- Cream Cheese
- Powdered Sugar
- Sour Cream
- Peanut Butter
- Chocolate Chips
- Fudge Topping
How to make No Bake Monster Cookie Dough Cheesecake Pie
Step 1. Make the Graham Cracker Crust. Start by adding the graham crackers to a food processor and pulse until crumbs form. You can also add them to a storage bag and crush them with a rolling pin or even just grab a box of graham cracker crumbs from the store.
Add the sugar and butter to the crumbs and pulse until the crumbs resemble wet sand if you're using a food processor. If you're using a storage bag, empty the crumbs into a medium bowl and add the sugar and butter. Stir until the crumbs are completely coated with butter.
Pour the crust into a 9 inch pie plate and firmly press it into the bottom and up the sides. Place the crust in the fridge for 15 minutes while working on the cheesecake batter.
Step 2. Make the Monster Cookie Dough Cheesecake Filling. Beat the cream cheese and powdered sugar in a mixing bowl with a hand mixer.
Add the sour cream, peanut butter and vanilla extract to the cream cheese mixture. Beat until everything is incorporated. Scrape down the bowl and beat in any remaining bits.
Fold in the candies and chocolate chips.
Step 3. Add the cheesecake filling to the crust. Once the M&M's and chocolate chips are worked into the peanut butter cheesecake filling, scrape the filling into the pie plate with the prepared crust.
Spread the filling out using an angled spatula, being careful not to disturb the crust. Make sure it's evenly distributed. Cover and place in the fridge to chill for at least 6 hours, but preferably overnight.
Step 4. Add the toppings. Once the cheesecake has set up, drizzle store-bought fudge topping or even ganache on top. Sprinkle the remaining M&M's and chocolate chips on top. A drizzle of melted peanut butter would be great as well.
Frequently Asked Questions
Absolutely. If you want to cut a corner to this no bake pie go right ahead and buy the graham cracker crust pre-made. Or step out of the box and do a chocolate Oreo cookie crust as well. They sell those as well.
Feel free to add up to a ½ cup of peanut butter to the recipe. Know that it will of course alter the flavor of the pie and a bit of the texture.
You can go right ahead and use the sandwich cookies in place of the crust. Just crush them up with a rolling pin in a bag or use a food processor. Then add in the butter and press down in the pie pan. I would leave the sugar out since the cookies are sweet enough as is.
The pie will last for around a week in the fridge. Store the pie in an airtight container. You want to make sure the cake is covered well or it can take on odors in the fridge.
You can freeze cheesecake pie if you want. Place the pie in a container or wrap twice with aluminum foil to help prevent freezer burning. Then place in plastic wrap. This will extend the shelf life. The pie can freeze for 2-3 months.
More Monster Cookie Inspired Desserts
No Bake Monster Cookie Dough Cheesecake
- 9 graham crackers 1 whole sleeve
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter melted
- 12 ounces cream cheese room temperature
- 1 cup powdered sugar
- ⅔ cup full-fat sour cream
- ¼ cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips divided
- ¾ cup M&Ms divided
- ¼ cup fudge topping chilled
- Add the graham crackers to a food processor. Pulse until the crackers are crumbs.
- Add in the sugar and melted butter. Pulse until the crumbs look like wet sand.
- Dump the crumbs into a 9 inch pie plate and firmly press into the in the bottom and up sides of the pie plate.
- Refrigerate for 10-15 minutes while you make the cheesecake batter.
- Add the cream cheese and powdered sugar to a large bowl. Beat with a hand mixer on medium until combined.
- Add the sour cream, peanut butter, and vanilla to the bowl. Beat until smooth.
- Stir in ½ cup of M&Ms and ¾ cup of chocolate chips.
- Scrape into prepared graham cracker crust and smooth evenly.
- Cover with plastic wrap and place the fridge to chill overnight.
- Place the chilled chocolate fudge in a sandwich bag and cut a small hole in one of the corners of the bag. Drizzle the cheesecake with fudge and top with the remaining ¼ cup of M&Ms and ¼ cup of chocolate chips.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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