Infinity Gauntlet Monster Cookie Cheesecake
Updated: Oct 19, 2020
Infinity Gauntlet Monster Cookie Cheesecake
This no-bake cheesecake is about as indulgent as one can get, with the cream cheese, peanut butter, M&M's, and Nutter Butter crust! But if anyone can have their cake and eat it too, it's Thanos.
This frozen cheesecake has a Nutter Butter crust with a Monster Cookie cheesecake filling, topped with more M&M's and peanut butter buttercream! It's unfortunately not as easy to assemble as a snap of the finger, but it's pretty foolproof regardless!
Servings: 1 9-inch cheesecake
Prep Time: 2 Hours
Total Time: 7 Hours
Ingredients
Nutter Butter Crust
2 + ¼ cups Nutter Butters, crushed
6 tablespoons salted butter, melted
Monster Cookie Cheesecake Filling
3 tablespoons gelatin powder
6 tablespoons water, cold
24 oz cream cheese, room temperature
1 + 1/4 cups heavy whipping cream, cold
1/4 cup sour cream, room temperature
1 + 1/4 cups peanut butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons powdered sugar
Peanut Butter Buttercream
1 cup unsalted butter, room temperature
2 tablespoons heavy whipping cream, room temperature
3/4 cup peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
Instructions
Crust: Line a 9 inch springform pan with cooking spray and parchment paper.
Crust: In a food processor (or using a Ziploc bag and a rolling pin), crush enough Nutter Butters to fill 2 + ¼ cups. Melt 6 tablespoons of salted butter in the microwave. Combine in a small bowl.
Crust: Press the mixture into the bottom of the springform pan using a spoon. Chill in the freezer for at least 1 hour.
Cheesecake: Add 3 tablespoons of gelatin powder and 6 tablespoons of cold water together in a small mixing bowl. Stir until well-combined; wait for 5 minutes.
Cheesecake: In a large bowl, add 3 8 ounce blocks of cream cheese and 1/2 cup of granulated sugar. Beat until well-combined and smooth (3-5 minutes).
Cheesecake: Add 1 and 1/4 cups of peanut butter and vanilla extract. Beat until well-combined. Add the sour cream. Beat until well-combined. Add heavy cream and powdered sugar. Fold into the batter until combined.
Cheesecake: Heat the gelatin in the microwave for 30 seconds and then add the gelatin to the mixture. Fold into the batter until completely combined.
Cheesecake: Pour 1/3 of the cheesecake mixture into the springform pan. Sprinkle M&Ms over the top. Then layer with another 1/3 of the cheesecake mixture. Sprinkle another layer of M&M's. Then add the last layer of the cheesecake mixture.
Cheesecake: Chill for at least 5 hours.
Peanut Butter Buttercream: Beat 1 cup of unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth. Add peanut butter and beat until smooth.
Peanut Butter Buttercream: Add 1 teaspoon of vanilla extract, ¼ teaspoon salt, 2 tablespoons of heavy whipping cream to the buttercream, and 2 cups powdered sugar into the buttercream. Mix until well-incorporated.
Peanut Butter Buttercream: Beat in remaining 2 cups of powdered sugar.
Peanut Butter Buttercream: Using golden yellow gel food coloring, dye the buttercream golden and fill a piping bag.
Peanut Butter Buttercream: Remove the cheesecake from the springform pan.
Buttercream: Pipe dollops of buttercream on top of the cheesecake. Spread M&Ms over the top of the cheesecake and the dollops of buttercream.
Enjoy!
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