No Bake Monster Cookie Icebox Cake – the perfect fun three-layer dessert based off the popular Monster Cookies. Best of all, so easy to make with layers of oatmeal cookies, peanut butter cheesecake and M&M’s in every bite! Plus recipe video.
One of my most popular summer desserts is this Strawberry Cheesecake Icebox Cake and in the past few months, I’ve been working on a few other variations.
I first shared a glimpse of this Monster Cookie Icebox Cake I had made last month along over on Snapchat over a week ago and already had a few people asking me for the recipe.
Oatmeal cookies of any kind are my absolute favorite so I knew I just had to incorporate them into these popular no-bake desserts.
This icebox cake is a fun and easy project that you can make with the kiddos and the best part is that you only really need 10 minutes of prep time with just 6 ingredients.
Ingredients to make this No Bake Monster Cookie Icebox Cake
- thin and crispy oatmeal cookies (I used a generic store brand) The soft and chewy oatmeal cookies (like Pepperidge Farms or Mrs. Fields) won’t hold up as well once you cut into the cake.
- cream cheese and peanut butter along with some sweetened whipped cream to give it that airy lightness.
- a combination of mini M&M’s and mini chocolate chips get sprinkled in between.
Repeat the layers then garnish with some more M&M’s, powdered sugar and chocolate sauce. The hardest part is just waiting for everything to firm up in the fridge.
Cool, creamy and so much fun!
- 1 8-ounce package cream cheese softened
- 1/3 cup creamy peanut butter
- 2-1/2 cups freshly whipped cream** or can use your favorite whipped topping like Cool Whip
- 16-20 thin & crispy oatmeal cookies not soft & chewy (I used a generic store brand; see notes)
- 2/3 cup mini M&M's
- 1/3 cup mini semisweet chocolate chips
- 3 monster oatmeal cookies
- any type of M&M's I used a mix of mini and peanut butter M&M's
- oatmeal cookie crumbs
- powdered sugar
- chocolate sauce
**To make the freshly whipped cream, beat 1-1/4 cups cold heavy cream with 1/4 cup powdered sugar until stiff peaks form. Set aside.
In the bowl of a stand mixer or using a hand mixer, combine the cream cheese and peanut butter until creamy. Add freshly whipped cream or Cool Whip and beat until smooth.
- Arrange oatmeal cookies evenly in the bottom of a 6 inch or 8-inch springform pan covering as much of the bottom as possible. Break up a cookie or two to fill in any gaps (it's okay if it's not perfect). Spread 1/3 of the peanut butter cream cheese layer evenly over the cookies and top with 2 tablespoons of M&M's and chocolate chips.
- Repeat layers two more times ending with the cream layer, smoothing out evenly. Garnish with more M&M's, chocolate chips and oatmeal cookie crumbs.
- Cover and refrigerate for 5-6 hours or overnight until the oatmeal cookies have softened. Pipe a few rosettes with reserved cheesecake mixture, then drizzle with chocolate sauce and add a sprinkle of powdered sugar, if desired. Serve chilled.
*Thin hard oatmeal cookies work best (I used a generic store brand) but feel free to use your favorite brand. Avoid the soft and chewy brands like Pepperidge Farms or Mrs. Fields, as they might not hold up as well.
More icebox cakes:
No Bake Banana Chocolate Chip Shortbread Icebox Cake – Crazy for Crust
No-Bake Chips Ahoy Icebox Cake – Spend with Pennies
No Bake – Peanut Butter Cup Icebox Cake – Brown Eyed Baker