Mississippi Mud Pie Cheesecake is a fluffy milk chocolate cheesecake with a chocolate cookie crust, & topped with a marshmallow pecan fudge frosting.

Imagine a rich and chocolatey Mississippi Mud Pie combined with a No Bake Cheesecake, and you get this fantastic recipe I’m sharing today. This no-bake cheesecake is rich and creamy – the perfect summer dessert.

a slice of cheesecake on a plate.

The summer months call for parties, BBQ’s and chilled, sweet desserts. This no-bake chocolate cheesecake has all the ingredients to make this a summer smash!

My kids loved the recent recipe of my Mississippi Mud cookies, in fact, two days later they were asking me to make them again. I didn’t want to make the exact same thing, so I turned their new favorite cookies into a no-bake cheesecake which is a dessert they always seem to love.

a fork cutting into a slice of cheesecake.

No Bake Mississippi Mud Pie Cheesecake

This dessert is really two desserts in one: A classic Mississippi Pie turned into a no bake chocolate cheesecake.

It is absolutely decadent with a thick Oreo cookie crust, rich no bake chocolate cheesecake, and a Mississippi Mud Pie topping of chocolate, crunchy pecans, and soft marshmallows.

It’s right up there with my beloved Fudge Brownie Cheesecake, another fabulous summer dessert, and will be a winner however you choose to share it whether it’s a potluck, BBQ, or block party.

No Bake Mississippi Mud Pie Cheesecake.

Ingredients

Chocolate Crust

  • Crushed Oreos
  • Melted butter

Milk Chocolate Cheesecake

  • Cream cheese
  • Granulated sugar
  • Cool Whip
  • Semi-sweet chocolate chips
  • Vanilla extract
  • Miniature marshmallows
  • Coarsely chopped pecans

Chocolate Frosting

  • Milk
  • Butter
  • Unsweetened cocoa powder
  • Powdered sugar
  • Vanilla extract
Ingredients for the cheesecake.

How do you make Mississippi Mud Pie Cheesecake?

Add the Oreo cookies to a food processor and pulse to chop into coarse crumbs.

crushed cookies in a bowl.

Mix with the melted butter in a mixing bowl until combined. 

butter added to the crushed oreos.

Press into the bottom of a 9-inch spring form pan. Set in the fridge to chill.

crust in the pan ready to be chilled.

In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute, stir until completely melted. If it needs more time, microwave for another 30 seconds then stir. Let it cool to room temp.

Cool Whip being added to the bowl.

Beat cream cheese, sugar, cocoa powder, and vanilla extract in large bowl until smooth. Add in melted (cooled) chocolate and beat again until smooth, wiping down the sides of the bowl as needed.

the chocolate cheesecake filling being mixed.

Once combined stir in the Cool Whip until smooth and creamy; spread over prepared crust.

filling spread over the crust.

Top with 2 cups of miniature marshmallows and 1 1/4 cups of pecans. Then set in the fridge to chill until filling is slightly firm. 

the pecans and marshmallows added to the cheesecake.

Stir together powdered sugar and vanilla in a medium mixing bowl then set aside.

cocoa powder and sugar in a bowl.

In a small sauce pan combine the butter, milk, and cocoa powder over medium heat. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat and pour into the bowl powdered sugar and vanilla, whisk until smooth.

melted chocolate in a bowl with a whisk.

Let it cool for 5-8 minutes. Using a spoon, drizzle large amounts of frosting over the cheesecake. I used all but 1/4 and then saved the rest to dip animal crackers in, but you can use as much as you’d like.

the chocolate sauce being poured over the cheesecake.

You can add more pecans and marshmallows on top of the frosting if you’d like. Place back in the fridge for another hour to let the filling set.

overhead shot of the cheesecake.

Storage Tips

You can make this chocolate cheesecake a day in advance and keep it in the refrigerator – makes it so easy for party prep!

It will hold up at room temperature for a little bit, but it’s best to keep it cold until you are ready to serve it.

Store the leftovers in an airtight container in the refrigerator for up to three to four days.

a slice of Mississippi Mud Pie cheesecake on a plate.

Needless to say, this Mississippi Mud Pie Cheesecake was a hit! The kids loved it and so now we have a new family-favorite Mississippi Pie creation.

overhead shot of the cheesecake.

So enjoy this summer sensation as a family, at a BBQ or poolside party.
Enjoy! XOXO San

More Amazing Cheesecake Recipes

Looking for some other cheesecake recipe ideas? Check out some of my favorites: 

Don’t forget to pin this to your favorite Pinterest board to save for later!

Mississippi Mud Pie Cheesecake pinterest image.

Mississippi Mud Pie No Bake Cheesecake

Prep: 30 minutes
Total: 30 minutes
Servings: 12
Calories: 733 kcal
Mississippi Mud Pie No Bake Cheesecake is a fluffy milk chocolate cheesecake, with a chocolate crust, & topped with a marshmallow pecan fudge frosting.
Print Pin Rate

Equipment

  • 9-inch spring form pan

Ingredients
 

Chocolate Crust

  • 2 cups Oreo Cookies I use Double Stuffed Oreos
  • 4 tablespoons butter melted

Milk Chocolate Cheesecake

  • 16 ounces cream cheese
  • 1/2 cup white granulated sugar
  • 8 ounce container Cool Whip
  • 8 ounces semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 cups miniature marshmallows
  • 1 1/4 cups pecan halves coarsely chopped

Chocolate Frosting

  • 1/3 cup milk
  • 1/2 cup butter
  • 6 tablespoons unsweetened cocoa
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Chocolate Crust

  • Add the Oreo cookies to a food processor and pulse to chop into coarse crumbs. Mix with the melted butter in a mixing bowl until combined. 
  • Press into the bottom of a 9-inch spring form pan. Set in the fridge to chill.

Milk Chocolate Cheesecake

  • In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute, stir until completely melted. If it needs more time, microwave for another 30 seconds then stir. Let it cool to room temp.
  • Beat cream cheese, sugar, cocoa powder, and vanilla extract in large bowl until smooth. Add in melted (cooled) chocolate and beat again until smooth, wiping down the sides of the bowl as needed.
  • Once combined stir in the Cool Whip until smooth and creamy; spread over prepared crust.
  • Top with 2 cups of miniature marshmallows and 1 1/4 cups of pecans. Then set in the fridge to chill until filling is slightly firm. 

Chocolate Frosting

  • Stir together powdered sugar and vanilla in a medium mixing bowl then set aside.
  • In a small sauce pan combine the butter, milk, and cocoa powder over medium heat. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat and pour into the bowl powdered sugar and vanilla, whisk until smooth.
  • Let it cool for 5-8 minutes. Using a spoon, drizzle large amounts of frosting over the cheesecake. I used all but 1/4 and then saved the rest to dip animal crackers in, but you can use as much as you’d like.
  • You can add more pecans and marshmallows on top of the frosting if you’d like. Place back in the fridge for another hour to let the filling set. Serve, and enjoy!

Notes

Total time does not include time to chill.
Calories: 733kcalCarbohydrates: 79gProtein: 7gFat: 46gSaturated Fat: 22gTrans Fat: 1gCholesterol: 73mgSodium: 339mgPotassium: 335mgFiber: 4gSugar: 61gVitamin A: 916IUVitamin C: 1mgCalcium: 97mgIron: 5mg
Tried this recipe?Let us know what you think!
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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92 Comments

  8. That’s a sugar rush waiting to happen, and I love it! I’m 100% positive I’ll be making this soon, and I’m 99% positive I’ll eat most of it.

    Reply

  13. That looks really good. My sister-in-law used to make a pie like this for every family gathering, sadly, she is moved away and we don’t get her delicious mud pie anymore. Yours sounds really good. Maybe I’ll surprise the family and make it one day.

    Reply

  20. This recipe looks amazing. Your photos are incredible. Thank you for sharing. It is on my must make list!

    Reply

  22. Okay, this is just too amazing for words. I want this, no I need this now! Thanks so much for sharing!

    Reply

  39. OMG this sounds amazing!! Pinning to try this summer.

    Thank you for sharing your post this week at Brag About It Link Party on VMG206. I’m featuring you at Next Weeks Brag About It Link Party, Monday at midnight!
    ~ Megin of VMG206

    Reply

  40. I’ve already pinned this, but I saw it on Freedom Fridays and had to come admire it some more! I am a cheesecake fanatic, and I’ve never seen a Mississippi Mud cheesecake, so I’m pretty pumped to try this one. Looks awesome!

    Reply

  41. Oh the FAT goodness that this will bring my tummy and booty! This looks amazing. I had to pin. I KNOW my family will gobble this up! Linking up from That’s Fresh Friday

    Reply

  43. Oh my goodness what a decadent dessert, I love it! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

    Reply

  45. OMG this looks so good it makes me want to run out and get everything I need to make it right now!! I’ve already been to the store once today… so maybe tomorrow! Yes, we’ll start early and it will be a “cooking adventure” with the kiddo!!

    Reply

  46. Oh my, that just looks sinful! lol Yum, yum, yum. Definitely pinning, and I love that it’s no bake. Perfect for summer! Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.

    Reply
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  49. San!!! Congrats!! Your “Mississippi Mud Pie No Bake Cheesecake” is being featured this week in WONDERFULLY CREATIVE WEDNESDAYS!!!. I think I deserve now a rather large nibble…hahahaha!!!! Warmest, Nic

    Reply
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  64. What a gorgeous CHEESECAKE that involves maybe my favorite cake EVER! Honestly, lady, you’re killing it with these recipes, and I kind of want to make everything in my own kitchen, which is equally awesome and horrifying. (For my waistline, that is. Haha.)

    Thanks for sharing such a beautiful recipe, and thanks for sharing it with us at last week’s That’s Fresh Friday! I hope to see you back at tomorrow’s link-up, and I hope you have a great 4th!

    Reply

  65. Saw your feature over at Mostly Homemade Mom and had to stop by! Wowzers! This cheesecake looks amazing. I love Mississippi Mud anything! I’d be thrilled if you linked this up to my Creative Ways Link Party that’s live right now. Hope to see your there!
    Blessings,
    Nici

    Reply
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  69. Thanks, these look good.
    ‘Problems of getting similar items in the U.K’…What can I use in place of ‘Cook-Whip’ please? Any advice would be gratefully received.
    Can I use whipped cream in place of it? ‘Graham Crackers’, we don’t get here either, can easily substitute chocolate digestive biscuits for crumb crust, that’s no problem.
    Really love Pecans, digestive crust, cream cheese & chocolate that’s why this appeals to me, looking forward to making this….
    Many thanks, Odelle Smith ( U.K )

    Reply
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