Description
These Monster Cookie Cheesecakes combine the best of chewy peanut butter cookies and creamy cheesecake in a convenient, bite-sized muffin form. With a gluten-free cookie base packed with oats and peanut butter, topped with smooth vanilla cheesecake and colorful mini M&M's, these treats are perfect for parties, desserts, or anytime you crave a sweet, fun snack.
Ingredients
Cookie Base
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- 1 large egg
- 1 cup quick oats (certified gluten free if necessary)
Cheesecake Filling
- 8 oz cream cheese (1 250 gram package), room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Topping
- ¼ cup mini M&M's
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
- Prepare cookie base: In a medium-sized bowl, thoroughly stir together the creamy peanut butter, packed brown sugar, egg, and quick oats until the mixture is completely combined into a sticky dough. Using about 1 tablespoon of the cookie dough per muffin liner, press it firmly into the bottom of each liner to form an even base.
- Bake cookie crusts: Place the muffin pan in the oven and bake the cookie bases for 5-7 minutes, or until the tops appear mostly dry. This pre-baking helps set the crust before adding the cheesecake layer.
- Make the cheesecake filling: In a separate bowl, beat the room-temperature cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, and egg, then continue beating until the mixture is completely smooth and well incorporated.
- Assemble cheesecakes: Remove the muffin pan from the oven and evenly divide the cheesecake batter among the 12 pre-baked crusts. Crumble any remaining cookie dough over the top of the cheesecake batter, then sprinkle mini M&M's on each for a colorful, fun finish.
- Final bake: Return the muffin pan to the oven and bake for 12-15 minutes, or until the cheesecake is just set and the cookie crumbs on top turn a light golden brown.
- Cool and chill: Carefully remove the cheesecakes from the oven and allow them to cool in the pan for 10 minutes before removing the liners. Refrigerate the cheesecakes for several hours to fully set before serving. Store leftovers in an airtight container in the refrigerator or freeze for up to 3 months.
Notes
- Use certified gluten-free oats to make this recipe gluten-free.
- Ensure cream cheese is at room temperature to achieve a smooth cheesecake filling.
- Mini M&M's add a festive touch, but you can substitute with other small candies or chocolate chips as desired.
- Allow cheesecakes to chill thoroughly to achieve the best texture before serving.
- Freezing leftovers helps preserve freshness and flavor for longer storage.