The holiday season just got a whole lot sweeter with this M&M Christmas Cookie Dough Cheesecake! This festive dessert combines two beloved treats—cookie dough and cheesecake—into one showstopping creation that’s perfect for your holiday table.
Each slice delivers the rich creaminess of classic cheesecake paired with chunks of edible cookie dough and colorful Christmas M&Ms throughout. It’s the kind of dessert that makes everyone’s eyes light up with childlike wonder, no matter their age.
Why You’ll Love This
- No baking skills required—this recipe is surprisingly simple to put together
- The festive red and green M&Ms add holiday cheer without any decorating stress
- Can be made ahead of time, freeing you up for other holiday preparations
- Perfect balance of textures: creamy cheesecake, soft cookie dough, and crunchy candy
- Guaranteed to become a new holiday tradition that everyone will request year after year
Ingredients
- 120g butter, browned
- 40g granulated sugar
- 50g brown sugar
- 60g milk
- 150g all-purpose flour, toasted
- ½ tbsp milk powder (optional)
- 50g red & green M&M’s
- 40g cornstarch
- 50g heavy whipping cream
- 450g cream cheese
- 3 eggs
- 150g granulated sugar
- 150g Greek yogurt
- 100g white chocolate
- 25g M&M’s
- Fresh rosemary (optional)
Instructions
- Heat butter until golden and nutty. Cool slightly.
- Toast flour and milk powder. Sift to remove lumps.
- Mix cooled butter, sugars, milk, flour, and M&M’s. Chill ¾ of dough in pan.
- Beat cream cheese until smooth. Add sugar, cream, and eggs.
- Whisk cornstarch with yogurt, then fold into batter.
- Pour cheesecake batter over cookie dough base. Dot remaining dough on top. Bake at 175°C for 1 hour. Cool in the oven, then chill overnight.
- Melt white chocolate and drizzle over the chilled cheesecake. Garnish with M&M’s and rosemary.
- Cut into slices and enjoy a festive, creamy dessert!
Tips & Variations
- For a no-bake version, omit the eggs and add an additional 1/2 cup of heavy cream whipped to stiff peaks.
- Use store-bought edible cookie dough to save time, or make your own heat-treated flour version for safety.
- Swap holiday M&Ms for other seasonal colors to make this dessert work year-round.
- For extra indulgence, drizzle with chocolate ganache before serving.
- Mini individual cheesecakes work great for parties—just reduce the baking time to about 20-25 minutes.
- If you notice the top browning too quickly, tent with aluminum foil halfway through baking.
Serving Suggestions
Serve this festive cheesecake with a dollop of whipped cream and a light dusting of cocoa powder or powdered sugar for an extra special touch. A mug of hot chocolate or peppermint mocha makes the perfect warming accompaniment.
For a complete holiday dessert spread, pair with other seasonal favorites like gingerbread cookies or peppermint bark to give your guests a variety of sweet treats to sample.
Notes
- Store leftovers covered in the refrigerator for up to 5 days.
- For the best texture, remove from the refrigerator about 20 minutes before serving.
- The cheesecake can be frozen for up to 2 months—wrap tightly in plastic wrap and foil.
- To check doneness, the outer 2-3 inches should be set while the center still has a slight jiggle.
FAQs
Can I use regular M&Ms instead of holiday colors?
Absolutely! Any color M&Ms will work perfectly in this recipe, making it adaptable for any season.
Is it safe to eat the cookie dough in this recipe?
Make sure to use either store-bought edible cookie dough or a homemade version that uses heat-treated flour and no raw eggs.
Can I make this without a springform pan?
Yes, you can use a deep pie dish, but it will be harder to remove clean slices. Line with parchment paper for easier serving.
Why did my cheesecake crack on top?
Cheesecakes typically crack from overmixing (which incorporates too much air) or sudden temperature changes. Try using a water bath next time for more even baking.
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