Mississippi Mud Pie No Bake Cheesecake

Mississippi mud no bake cheesecake slice

Mississippi Mud Pie No Bake Cheesecake is a fluffy milk chocolate cheesecake, with a chocolate crust, & topped with a marshmallow pecan fudge frosting.

Prep Time 30

Total Time 30

Servings

Calories 733kcal

Author Sandra

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

Total time does not include time to chill.

Nutrition