Mississippi Mud Pie No Bake Cheesecake is a fluffy milk chocolate cheesecake with a chocolate cookie crust topped with 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.
The summer months call for parties, BBQ, and chilled, sweet desserts. This no-bake chocolate cheesecake has all the ingredients to make this a summer smash!
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
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 same thing, so I turned their new favorite cookies into a no-bake cheesecake, a dessert they always seem to love.
No Bake Mississippi Mud Pie No-Bake Cheesecake
This dessert is two desserts in one: A classic Mississippi Pie turned into a no-bake chocolate cheesecake.
It is 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 it will be a winner however you choose to share it, whether it’s a potluck, BBQ, or block party.
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
How do you make Mississippi Mud Pie Cheesecake?
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 it in the fridge to chill.
In a small mixing bowl or large glass measuring cup, melt chocolate in the microwave for 1 minute and stir until completely melted. If it takes more time, microwave for another 30 seconds and 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.
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 to the frosting if you’d like. Place back in the fridge for another hour to let the filling set.
Storage Tips
Needless to say, this Mississippi Mud Pie Cheesecake was a hit! The kids loved it, so now we have a new family-favorite Mississippi Pie creation.
So enjoy this summer sensation as a family at a BBQ or poolside party.
More Cheesecake Recipes
Pin to Pinterest.
Mississippi Mud Pie No Bake Cheesecake
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
- 2 tablespoons cocoa powder
- 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
- 6 tablespoons unsweetened cocoa
- 1/2 cup butter
- 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
May i know the size of the cheesecake pan needed?
Yes, 9 inch, thanks for letting us know that was not in there.
Well, my name is definitely mud! That looks absolutely delicious, and I can’t wait to make it!
Such a fantastic dessert. I could not stop eating it was so good!
I’m drooling over this goodness! Can’t wait to try it!
This looks so hard to resist! I need to make this soon!
Sounds incredibly delicious!! You had me on this!
Looks really good! Can’t wait to make this!
The recipe calls for cocoa power in the cheesecake layer, but you do not have the amount listed in the ingredients.
Sorry about that, 2 tablespoons.
In the Milk Chocolate cheesecake it says to add cocoa but there isn’t a measurement. I added the amount listed for the chocolate fudge top and it was very hard to mix, even with an electric mixer. Wondering what that amount is?
Hi – so 2 tablespoons for the cheesecake, I updated the recipe card, if the mixture to the topping was too thick you need to make sure that your butter was completely melted if it was, then just add a little more milk, until you get the right consistency.