Delicious M&M Cookie Dough Cheesecake

This Christmas M&M cookie dough cheesecake brings together two favorites - no-bake cookie dough and smooth cheesecake. The colorful red and green candies add a festive touch to create a knockout dessert that looks just as good as it tastes, featuring different textures and flavors in each bite.

I whipped this up for our family Christmas get-together last December, and it instantly became a holiday must-have. The kids couldn't stop fighting for the final piece, and they've been talking about it all year long!

Ingredients

• Browned butter: Gives a caramel-like nuttiness that makes the cookie base taste amazing
• Toasted flour: Keeps things safe to eat while adding richer flavor notes
• Red and green M&Ms: Add holiday colors and chocolatey bits throughout
• Cream cheese: Get the full-fat blocks and let them warm up for the smoothest results
• Greek yogurt: Adds a nice zing that cuts through the sweetness
• White chocolate: Creates a wintry topping that fits the holiday theme
• Fresh rosemary: Not required but looks like tiny Christmas trees when added

Step-by-Step Instructions

Brown the Butter:

Cook butter in a light pan over medium heat until it bubbles, calms down, and tiny brown bits show up - about 5 minutes. Keep an eye on it since it burns fast. You'll know it's done when it smells nutty and turns amber. Take it off the heat and cool in a heat-safe bowl for 15 minutes.

Toast the Flour:

Put flour and milk powder (if you're using it) on a baking sheet and bake at 350°F for 5 minutes until it looks slightly golden. This makes raw flour safe to eat. Let it cool then sift it to get rid of any clumps from baking.

Make the Cookie Dough:

Stir the cooled browned butter with both kinds of sugar. Add milk and mix until it's smooth. Fold in the flour mix without overmixing. Gently add the red and green M&Ms. Push about 75% of this dough into the bottom of a parchment-lined 9-inch springform pan. Chill it for 30 minutes to firm it up.

Prep the Cheesecake Filling:

Beat softened cream cheese with your mixer on medium for 2 minutes until it's totally smooth. Mix in sugar and beat another 2 minutes till it's fluffy. Pour in heavy cream and blend it together. Add eggs one by one, mixing just enough to combine them. Don't overmix or you might get cracks from too much air.

Cornstarch Mixture:

Mix cornstarch with Greek yogurt in a small bowl until there aren't any lumps. Carefully fold this into your cheesecake mix with a spatula. This helps the cheesecake stay together better.

Bake the Cheesecake:

Pour your cheesecake mix onto the cold cookie dough base. Break up the leftover cookie dough and drop pieces on top. Bake at 350°F for 15 minutes, then lower to 300°F and bake 45 more minutes. The middle should still wiggle a bit. Turn the oven off, crack the door open, and let it cool slowly for an hour. Then refrigerate overnight.

Decorate for the Holidays:

Melt white chocolate in your microwave, stirring every 30 seconds until it's smooth. Drizzle it over your cold cheesecake. Quickly add more M&Ms while the chocolate's still wet so they stick. Add tiny bits of fresh rosemary for a Christmas tree look.

Slice and Serve:

Cut with a sharp knife dipped in hot water and wiped clean between slices. Serve when it's cool but not freezing cold for the best taste.

Save

Browned butter really makes this dessert stand out. The first time I served this cheesecake, my grandma took one bite and right away asked how I made it, saying it tasted like the cookie dough she snuck us as kids but "with something extra." That extra touch comes from the deep, nutty flavor that only comes from browning butter.

Make Ahead and Storage Tips

This cheesecake gets even better after a day or two as the flavors come together. Make it a couple days before your party and keep it covered in the fridge. If you need to store it longer, you can freeze the plain cheesecake for up to a month. Just thaw it in the fridge overnight and add the white chocolate and decorations before you serve it.

Troubleshooting Tips

You don't need a water bath for this cheesecake because the cookie dough layer helps protect it. But if your cheesecakes usually crack, just put a pan of water on the rack under your cheesecake while it bakes to add moisture. Don't rush the cooling part - this is super important! If it cools too fast, it might crack as it shrinks.

Flavor Variations

The Christmas M&Ms make this perfect for the holidays, but you can switch things up all year. Try pastel M&Ms at Easter, red and pink for Valentine's Day, or your team's colors for game day parties. The cookie dough base also tastes great with other mix-ins like chocolate chips, chopped up candy bars, or crushed cookies.

Save

Recipe FAQs

→ Why should I toast the flour for cookie dough?

Heating the flour gets rid of unwanted bacteria and gives the dough a deep, nutty flavor boost.

→ Can I swap out the M&M's for something else?

Absolutely! Use small chocolates, candy-coated treats, or even mini marshmallows to change it up.

→ What’s the trick to a crack-free cheesecake?

Use a water bath when baking or slowly cool it down in the oven to avoid sudden changes in temperature.

→ What makes the decorations pop for the holidays?

The mix of colorful M&M's, drizzled white chocolate, and optional rosemary sprigs gives this treat a cheerful holiday look.

→ Can this dessert be prepared ahead of time?

It’s a great make-ahead option! An overnight chill makes the flavors and texture even better.

→ How should I serve this for the best results?

Warm up a knife before slicing for neat pieces and keep it chilled so you get that perfect texture.