Mississippi Mud Pie No Bake Cheesecake

A delightful no-bake cheesecake blending rich chocolate and creamy textures with a crunchy graham cracker crust, perfect for any gathering.

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Prep Time 30

Total Time 4

Servings: 8 servings

Course: Dessert, Treat

Cuisine: American

Calories: 450

For the crust

1.5 cups 1 ½ cups graham cracker crumbs Can substitute with whole wheat or gluten-free graham cracker crumbs
0.5 cups ½ cup unsweetened cocoa powder
0.5 cups ½ cup unsalted butter, melted

For the cheesecake filling

2 cups 2 cups cream cheese, softened Ensure it's at room temperature for easy mixing
1 cups 1 cup powdered sugar
1 teaspoon 1 teaspoon vanilla extract
1 cups 1 cup whipped cream (homemade or store-bought) Essential for creaminess

For the chocolate layer

For the topping

1 cups 1 cup whipped cream Optional to top
1 cups Chopped nuts, chocolate shavings, or mini chocolate chips for garnish For added decoration

Preparation

In a large bowl, combine graham cracker crumbs, cocoa powder, and melted butter. Mix well until combined.
Press the mixture firmly into the bottom of a 9-inch pie dish. Set aside to chill.

Cheesecake filling

In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
Gently fold in the whipped cream until well combined.

Layering

In another bowl, prepare the chocolate pudding by mixing the instant pudding with milk according to the package instructions. Let it sit for a few minutes until it thickens.
Spread the cheesecake filling over the prepared crust, then layer the chocolate pudding on top.
Refrigerate for at least 4 hours or until fully set.

Final touches

Before serving, top with whipped cream and sprinkle chopped nuts or chocolate shavings for extra flair.

Store leftovers in an airtight container in the fridge for 3-5 days. For best texture, store wrapped if freezing.