Monster Cookie Peanut Butter Cheesecake Pie
This Monster Cookie Peanut Butter Cheesecake Pie combines creamy peanut butter filling with a cookie crust for a delicious dessert.
Equipment
- Mixing bowl
- Pie dish
Ingredients
For the Crust
- 2 cups Chocolate Chip Cookies or Graham Crackers Substitute with gluten-free cookies for a gluten-free version.
- ½ cup Melted Butter Use coconut oil for a dairy-free option.
For the Filling
- 8 oz Cream Cheese Must be softened for easy mixing.
- 1 cup Creamy Peanut Butter Must be smooth for even distribution.
- ½ cup Brown Sugar Replace with coconut sugar for a less processed sweetener.
- ¼ cup Granulated Sugar Can be adjusted based on personal taste preferences.
- 1 teaspoon Vanilla Extract Use pure vanilla extract for better quality.
- 1 cup Heavy Whipping Cream Whipped coconut cream offers a non-dairy alternative.
- ½ cup Mini M&M’s Use chocolate chunks or other candies as alternatives.
- ½ cup Mini Chocolate Chips Dark chocolate chips can be used for a richer taste.
- 1 cup Quick Oats Leave out for a smoother texture.
Instructions
- Prepare the crust by mixing the chocolate chip cookies or graham crackers with melted butter. Press the mixture into the bottom of a pie dish.
- In a mixing bowl, combine softened cream cheese, creamy peanut butter, brown sugar, granulated sugar, and vanilla extract. Mix until smooth.
- In another bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
- Stir in mini M&M’s, mini chocolate chips, and quick oats if using. Pour the filling into the crust and spread evenly.
- Refrigerate the pie for at least 4 hours before serving to allow it to set.
Notes
You can customize this pie by adding different candies or using alternative sweeteners.