No Bake Monster Cookie Dough Cheesecake

slice of cheesecake on a white rectangle plate with a fork

4.86 from 7 votes

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.

Prep Time20

Cook Time0

Chill Time12

Total Time12 20

Servings: slices

Author: Miranda Couse

Ingredients

Crust

9 graham crackers 1 whole sleeve
1 tablespoon granulated sugar
6 tablespoons unsalted butter melted

Cheesecake

12 ounces cream cheese room temperature
1 cup powdered sugar
2/3 cup full-fat sour cream
1/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
1 cup mini chocolate chips divided
3/4 cup M&Ms divided
1/4 cup fudge topping chilled

Instructions

Crust

Add the 9 graham crackers to a food processor. Pulse until the crackers are crumbs.
Add in the 1 tablespoon granulated sugar and melted 6 tablespoons unsalted 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.

Cheesecake

Add the 12 ounces cream cheese and 1 cup powdered sugar to a large bowl. Beat with a hand mixer on medium until combined.
Add the 2/3 cup full-fat sour cream, 1/4 cup creamy peanut butter, and 1 teaspoon pure vanilla extract to the bowl. Beat until smooth.
Stir in 1/2 cup of M&M's and 3/4 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 1/4 cup fudge topping 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 1/4 cup of M&M's and 1/4 cup of chocolate chips.

Notes

Storage: Store covered in the refrigerator for up to 5 days.

Freezing: 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. Thaw in the fridge overnight before serving.

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