Mississippi Mud Pie No Bake Cheesecake

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 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.

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.

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.

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