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Mississippi Mud Pie No Bake Cheesecake

Mississippi Mud Pie No Bake Cheesecake is a fluffy milk chocolate cheesecake, with a chocolate crust, & topped with a marshmallow pecan fudge frosting.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Servings: 12
Calories: 718kcal
Author: Sandra

Ingredients

Chocolate Crust

  • 1 1/2 cups chocolate graham crackers 2 packages, or 2 pre-made crusts
  • 6 tablespoons butter melted

Chocolate Frosting

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

Milk Chocolate Cheesecake

  • 16 ounces cream cheese
  • 1/2 cup white granulated sugar
  • 16 ounce container Cool Whip
  • 8 ounces Ghirardelli Milk chocolate chips
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup butter softened
  • 2 cups miniature marshmallows
  • 1 1/2 cups pecan halves coarsely chopped

Instructions

Chocolate Crust

  • Using a food processor, crush the graham crackers into coarse crumbs. Mix 1 1/2 cups of the crumbs and the melted butter in a mixing bowl until combined. 
  • Press into the bottom of a cheesecake pan or two pie pans. 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, 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.
  • 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. 

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

Calories: 718kcal | Carbohydrates: 87g | Protein: 7g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 75mg | Sodium: 454mg | Potassium: 252mg | Fiber: 3g | Sugar: 70g | Vitamin A: 865IU | Vitamin C: 0.2mg | Calcium: 153mg | Iron: 1.5mg