Okay, so I feel like this Cookie Monster Cheesecake is the most OTT cheesecake I have ever made! A giant cookie base, chocolate chip and M&M filled cheesecake decorated with a chocolate ganache drip, double cream and more chocolate chips and M&Ms.

I mean just look at it!! I’m sure the cookie monster would have no problem devouring this cheesecake!

Cookie Base

So I toyed with the idea of crushing up some cookies instead of biscuits for the base of this cheesecake similar to my Tablet Cheesecake. However, then I decided since it was a cookie cheesecake then I would need to make a giant cookie base. I halved the recipe for my Giant Cookie Sandwich and added in some M&Ms as well as chocolate chips.

In the full recipe, I use white, milk and dark chocolate chips but you can use any combination of the three you want. You could also use just all one type of chocolate.

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To make the cookie dough for the base of the cheesecake I mixed the light brown sugar and butter until it was soft and lighter in colour. I then added in the flour, egg, vanilla and cornflour and mix again until all the ingredients are combined. Next, I added in the chocolate chips and M&Ms and fold them through the mixture.

I pressed the mixture into the base of my 8” springform and baked in the oven until golden brown.

Cookie Monster Cheesecake

Before you make the cheesecake you need to ensure that the cookie is completely cool before you start. If it isn’t the heat from the cookie will ruin the cheesecake.

To make the cheesecake I whisked together the cream cheese and icing sugar using the whisk attachment on my KitchenAid until it was lovely and thick. While still whisking on a slow speed I slowly poured in the double cream and vanilla extract. Once I had added all the double cream I turned the mixer up to a medium speed. It will take a few minutes, but you are looking for the mixture to be thick and hold its own shape.

Similar to meringue you should be able to hold the bowl upside down without the mixture tipping out. Once the mixture is thick, fold in the chocolate chips and M&Ms.

Folding is slightly different from mixing. Folding is a lot gentler, I fold by going around the side of the bowl with my spatula and folding the mixture in on itself before cutting through the middle of the bowl. I do this over and over until all the chocolate chips and M&Ms are evenly distributed throughout the cheesecake.  

Put the cheesecake mixture into your cake tin on top of your cookie bottom. I leave my cheesecake in the fridge overnight or for at least 8 hours. The longer you leave it in the fridge the more set it will be. If you take it out earlier it may not have set and might be a runny mess.


To make the ganache heat together milk chocolate and double cream. I did this in a microwave in 20-second bursts mixing in-between to ensure it doesn’t burn. I did this first before I took the cheesecake out of the tin just to give it a few minutes to cool slightly.

While the ganache is cooling take your cheesecake out the tin and pop it onto your serving plate.

I put the chocolate ganache on in the middle of the cheesecake. Using a spatula to cover the top of the cheesecake with the ganache and encouraged it to drip over the edge.

Once you have put the chocolate ganache on top of the cheesecake, I popped it back into the fridge to set. If you are decorating your cheesecake with double cream and you pipe the double cream on before the chocolate has set the cream will just slide off.

To decorate I used double cream which I piped in swirls on top. I used my usual Wilton 1M Piping Tip. I then decorated with more chocolate chips and M&Ms.


Light Brown Sugar – I used Billingtons

Unsalted Butter – You can either use unsalted butter or a baking butter-like Stork.

Vanilla Extract – I used Dr Oetker Vanilla Extract.

Self-Raising Flour – I use a supermarket own brand.

Chocolate Chips – I use Callebaut but you can use any chocolate chips.

M&Ms – I used the chocolate M&Ms.

Soft Cheese – I use a supermarket own brand.

Icing Sugar – I used Silver Spoon.

Double Cream – I use a supermarket own brand.


8” Spring Form Cake Tin – I use a Spring Form Cake Tin because it is so much easier to get the cheesecake out.

Spatula – Using a spatula means you will get all the extra bits of the mixture from around the side of the bowl. I mean who doesn’t want extra cookie or cheesecake mixture!

Scales – Weighing out ingredients is so important. If you don’t your bake might not turn out correctly.

Mixer – I use my KitchenAid but any mixer will work. I use the paddle attachment for the cookie and the whisk attachment for the cheesecake mixture.

Piping Tips – I use a Wilton 1M Piping Tip because I love the swirl it creates.

Piping Bags – I use these piping bags.

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Cookie Monster Cheesecake

Sarah Mark
Prep Time 1 hr
Cook Time 8 hrs
Decorating Time 1 hr
Total Time 10 hrs
Servings 12 people


For the Cookie Base

  • 175 g Light Brown Sugar
  • 135 g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 200 g Self-Raising Flour
  • 1 Large Eggs
  • 1 tsp Cornflour
  • 300 g Chocolate Chips
  • 150 g M&Ms

For the Cheesecake

  • 550 g Soft Cheese
  • 175 g Icing Sugar
  • 300 ml Double Cream
  • 1 tsp Vanilla Extract
  • 300 g Chocolate Chips
  • 300 g M&Ms

For the Chocolate Ganache

  • 200 g Milk Chocolate
  • 200 ml Double Cream

For the Decoration

  • 300 ml Double Cream
  • 2 tbsp Icing Sugar (optional)
  • Chocolate Chips
  • M&Ms


To Make The Cookie Base

  • Grease your cake tin and leave to one side. Preheat your oven to 180C (160F).
  • Mix together your brown sugar and unsalted butter until they arecombined.
  • Add in the Vanilla, Flour Egg and Cornflour and mix again untilall the ingredients are combined.
  • Fold through the chocolate chips and M&Ms. Until they are all evenly distributed throughout the mixture.
  • Pop the mixture into your cake tin and bake in the oven for25-30 minutes. You will know it is ready when the top of the cookies look dry and it doesn’t wobble.
  • Remove from the cookie and leave to cool completely.

To Make the Cheesecake

  • Once you cookie has completely cooled you can make thecheesecake. If you cookie is still warm it will ruin the cheesecake.
  • Add the soft cheese and icing sugar to a bowl and whisk until it is lovely and thick.
  • While whisking on a slow speed pour in the double creamand vanilla extract and continue to whisk until the mixture is thick and holdsits shape.
  • Gently fold in the chocolate chips and M&Ms untilthey are evenly distributed.
  • Pour the mixture on top of your cookie and smooth.
  • Pop it in the fridge to set overnight or for at least 8hours.

To Make the Chocolate Ganache

  • In a heatproof bowl, add the chocolate and double cream.Melt the chocolate in the microwave in 20 second bursts stirring in between.Until the chocolate is completely melted and combined with the double cream.
  • Leave the mixture to one side.
  • Remove your cheesecake from the springform tin, smooth around the edges and put it on your serving plate.
  • Pour the chocolate ganache on top of the cheesecake and encourage it to drip over the side.
  • Put the cheesecake back in the fridge to allow the ganacheto set

To Decorate

  • While the chocolate ganache is setting, whip the double cream until it is thick and holds its own shape. You can add 2tbsp of icing sugar to make the double cream sweeter but this is completely optional.
  • Add the double cream to a piping bag.
  • Pipe swirls on top of the cheesecake and decorate with chocolatechips and M&Ms.


  • I would recommend using milk and dark chocolate for the ganache.
  • This cheesecake should last around 3 days in the fridge.
  • You can use any type of M&Ms you want
  • You can also use any type of chocolate chips. I used a combination of milk, dark and white but you can use just one if you would prefer.

If you make any of my recipes use #aspoonofvanilla on social media so I can see all the deliciousness! If you have any recipe suggestions or any comments good and bad about this post and others on my blog, then you can either leave them in the comments section below. You can also find me on InstagramTwitter and Pinterest or you can email me at aspoonfulofvanilla@outlook.com.


  • Rachel Roy

    18 August 2020 at 12:08 pm

    5 stars
    Interesting, I’ve always made cheesecakes that need to be baked (and one hopes they don’t crack!). This sounds lovely!

    1. aspoonfulofvanilla

      25 August 2020 at 9:43 pm

      You can bake cheesecakes this recipe, however, is a no-bake recipe so it is a lot creamier and softer than a baked one. You just need to let is set before you serve it rather than baking it in the oven.

  • Kalin

    18 August 2020 at 2:48 pm

    5 stars
    Okay YUM!! Chocolate chip and M&M cheesecake is enough to get my mouth-watering but topping it with the ganache and toppings really has me drooling! This looks so good, I may have to take a swing at this!

    1. aspoonfulofvanilla

      25 August 2020 at 9:44 pm

      The most OTT cheesecake ever! haha I hope you enjoy it if you do make it. I would love to know what your thoughts are on the recipe if you make it.

  • Nic | Nic’s Adventures & Bakes

    24 August 2020 at 11:55 am

    5 stars
    Thanks for sharing 🙂 Wow this looks amazing, pure chocolate dream, great recipe 🙂

    Nic | Nic’s Adventures & Bakes

  • Aimsy

    25 August 2020 at 7:00 pm

    Oh my GOODNESS! This looks delicious! I didn’t realise it was a cheesecake until I looked properly at it. Another recipe to add to my list of ones to try!

    Thanks for sharing!

    Aimsy xoxo
    Aimsy’s Antics

    1. aspoonfulofvanilla

      25 August 2020 at 9:40 pm

      Thank you lovely! I hope you enjoy it! I would love to know what you think if you do bake it!

  • Adriana

    20 November 2020 at 5:50 am

    Wow… this cake is impressive… Wonderful recipe. Thanks for sharing.

    1. aspoonfulofvanilla

      24 November 2020 at 9:45 pm

      Thank you!

  • Tiffany McCullough – Metaphysical Mama

    24 July 2021 at 3:39 pm

    This looks amazing! Thanks so much for sharing!

    1. aspoonfulofvanilla

      28 July 2021 at 11:33 pm

      Thank you!

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