The summer months call for parties, BBQ’s and chilled, sweet desserts.
This no bake cheesecake has all the ingredients to make this a summer smash!
My kids loved my 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 seems to love. So enjoy this summer sensation as a family, at a BBQ or pool side party.
PS: If you want to make this into a pie, easy! Beware this recipe will make two!
A light and fluffy milk chocolate cheesecake, with a chocolate crust, topped with a chocolate fudge frosting with marshmallows and pecans; a twist on your classic Mississippi Mud Pie.
- Chocolate Crust
- 2 packages of chocolate graham crust, equal to 1 ½ cups
- 6 tablespoons butter, melt
- 9 inch cheesecake pan or 2 9 inch pie pans, you can also buy the pie crust and skip this part. If you need one pie, cut the recipe in half.
- Chocolate Frosting
- ½ cup butter
- 1/3 cup milk
- 6 tablespoons unsweetened cocoa
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Milk Chocolate Cheesecake
- 2 – 8 ounce cream cheese
- ½ cup white granulated sugar
- 2 container Cool Whip
- 8 ounces Ghirardelli Milk chocolate chips
- 1 ½ teaspoons vanilla extract
- ¼ cup butter, softened
- 2 cups miniature marshmallows
- 1 1/2 cups pecan halves, coarsely chopped
In a food processor add both packages and process until cookies resemble coarse crumbs. Pour 1 ½ cups of crumbs into medium mixing bowl, add melted butter and mix together until it starts to stick together. Press into the bottom of pie pan. Set in the fridge until ready to use.
In a medium mixing bowl, add powder sugar and vanilla, set aside. Then in a small sauce pan combine first 3 ingredients and heat over medium. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.
Let it cool for a few minutes, 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 totally could have used all the frosting.
Milk Chocolate Cheesecake
In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute, stir until completely melted, you may need to stick it back in the microwave for another 30 seconds. Set aside and cool to room temp, or cool to the touch.
Beat cream cheese, butter, sugar, chocolate, and vanilla extract in large bowl until smooth. Now stir in Cool Whip until they are well combined; spread over prepared crust. Now top with 2 cups of miniature marshmallows and 1 1/2 cups of pecans. Then set in the fridge to chill until filling is slightly firm. Meanwhile make frosting. Add frosting to the top of cheesecake, over the marshmallows and pecans, I like to add a few extra marshmallows and pecans on top of the frosting too. Now put back in the fridge and chill for another hour.
Total time does not include time to chill.
Kids Review – Winner, they said it was better than they expected.