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If you’ve ever loved a monster cookie and thought, “This could use a cheesecake twist,” you’re in for a serious treat. These Monster Cookie Cheesecake Bars take everything you adore about the classic chewy, peanut buttery cookie loaded with oats, chocolate chips, and M&Ms—and elevate it with a luscious, creamy cheesecake layer that’s impossible to resist. Rich, sweet, and just a little indulgent, these bars strike the perfect balance between cookie crunch and cheesecake creaminess. Whether you’re baking for a crowd, a special occasion, or just a weekday treat that feels like a celebration, these bars deliver a dessert experience you’ll want to savor one square at a time.
The recipe can be found here.
Start by preheating the oven to 350 degrees F and line a 9×13 baking dish with aluminum foil. Spray the foil with nonstick spray.
Next, prepare the crust. Beat the butter, sugar, and brown sugar in the bowl of a stand mixer until light and fluffy. Add the peanut butter and beat until creamy. Add the eggs and vanilla and beat to combine.
Combine the dry ingredients in a separate bowl, salt, baking soda, flour, and oats. Slowly add the dry ingredients to the wet ingredients with the mixer on low and beat until fully incorporated. Increase the speed if needed.
Add the chocolate chips and M&Ms and mix to combine.
Add about 2/3 of the cookie dough to the bottom of the baking dish and press into an even layer all the way to the sides. Set the remaining dough aside to save for topping. Bake for 5 minutes then remove from the oven.
Next, prepare the cheesecake layer. Beat the cream cheese in the bowl of a stand mixer until creamy then add the sugar and beat again.
This next step is completely optional. If you want plain cheesecake, move along 🙂 If you want chocolate cheesecake, continue with this step. Melt the baking chocolate in a microwave safe dish in 30 second increments until melted and smooth. Add to the stand mixer and beat until creamy.
Add the eggs, one at a time, and beat well after each one. You want the eggs to be fully incorporated but do not overmix the batter. Then, pour into the baking dish and spread in an even layer all the way to the sides.
That reserved cookie dough comes back into play and is crumbled and sprinkled over the cream cheese layer.
Bake for 30-35 minutes or until the cheesecake is set. Don’t worry about no cracks or having the perfect top because the cookie dough hides the imperfections. Let the cheesecake cool on the counter for about 1 hour then transfer to the fridge to chill for at least 4 hours.
Carefully lift the aluminum foil to remove the bars from the pan. This makes it easy to slice into squares. You can slice directly in the baking dish and skip using the aluminum foil but it’s so much cleaner and easier to slice outside the baking dish.
Serve cold and enjoy! Don’t forget to store leftovers in the fridge.
The recipe can be found here.
Once baked, these Monster Cookie Cheesecake Bars are a showstopper—vibrant M&Ms, gooey chocolate chips, and creamy cheesecake all in one bite. Perfectly portable and irresistibly indulgent, they’re guaranteed to disappear fast at any gathering… or just on your kitchen counter when no one’s looking. Go ahead—grab a fork (or a generous square!) and treat yourself to a dessert that’s as fun to make as it is to eat.
Happy Cooking!
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