Name: Mississippi Mud Cheesecake
Prep time: 20 min
Cook time: 135 min
Total time: 255 min
Ingredients: 1.5 cups Crushed animal cracker cookies (Finely crushed); 0.75 cup Sugar (For the crust); 1 tbsp Instant coffee (For the crust); 0.25 cup Melted butter (Cool slightly before using); 1.5 cups Sugar (For the filling); 0.33 cup Cocoa powder (Unsweetened); 2 tsp Instant coffee (For the filling); 3 tbsp Cornstarch; 24 oz Cream cheese (Softened, at room temperature); 4 large Eggs (At room temperature); 1 tsp Vanilla extract; 0.5 cup Chopped pecans (Fold into the filling); 0.5 cup Semisweet chocolate chips (For melting); 2 tbsp Milk (To thin melted chocolate); 0.5 cup Marshmallow creme (For the top); 0.25 cup Chopped pecans (For sprinkling on top)

Jump to Recipe

Creamy, chocolatey, and decadently nostalgic, this Mississippi Mud Cheesecake is the kind of dessert that turns any night into a celebration. Imagine a rich cheesecake swirled with cocoa and coffee, a crunchy animal cracker crust, gooey marshmallow topping and a glossy chocolate drizzle — comforting, indulgent, and irresistibly shareable. Fun fact: the name “Mississippi Mud” originally evokes thick, fudgy layers that look like the dark riverbanks of the Mississippi, and bakers have been playing with that idea for decades.

This recipe stands out because it’s surprisingly simple for how impressive it looks and tastes. Prep is straightforward, ingredients are pantry-friendly, and family members of all ages will ask for seconds. If you enjoy layered chocolate desserts, you might also like the version I linked in my own kitchen notes — take a look at the Mississippi Mud Cheesecake post on RecipesFiber for another perspective. Ready to dive in? Let’s make something unforgettable.

What is Mississippi Mud Cheesecake?

Why is it called Mississippi Mud Cheesecake — muddy river or dessert volcano? Who knows, but isn’t that part of the fun? The name paints a picture: dense, dark, slightly messy layers of chocolate and marshmallow that somehow morph into a luxurious cheesecake. Could the old saying “the way to a man’s heart is through his stomach” have been written with this dessert in mind? Probably. Picture family get-togethers where forks dive in and stories get told — that’s the vibe. Give it a try and see why everyone smiles after the first bite.

Why You’ll Love This:

Decadent, multi-textured highlight: A creamy, cocoa-spiked cheesecake filling contrasts with a crisp animal cracker crust, gooey marshmallow topping and a shiny chocolate drizzle — every forkful is a mix of velvety, crunchy, and sweet.
Cost-saving advantage: Making this at home uses affordable pantry staples like animal crackers, cocoa, and instant coffee for depth — far cheaper than buying a comparable bakery creation.
Flavorful finishers: Chopped pecans and semisweet chocolate chips add toasty, nutty notes and pockets of chocolate that elevate the cake to dessert-of-the-year status.

If you love layered chocolate desserts, try the Mississippi Mud Cake Brownies for another take on the same comforting flavor profile. Ready to bake? This one’s worth the oven time.

How to Make:

Quick Overview

This cheesecake is straightforward to prepare, with easy mixing and a forgiving bake. You’ll assemble a buttery, crunchy crust, mix a chocolate-tinged cream cheese filling, bake low and slow to avoid cracks, then top with melted chocolate and marshmallow cream for a show-stopping finish. Prep time: about 20 minutes. Baking time: 15 minutes at 350°F then 2 hours at 200°F plus a 2-hour in-oven rest. Total time including cooling: roughly 4 to 4.5 hours. The standout element is the marshmallow-and-chocolate topping that gives a gooey, classic Mississippi Mud finish.

Ingredients

1.5 cups crushed animal cracker cookies (finely crushed)
0.75 cup sugar (for the crust)
1 tbsp instant coffee (for the crust)
0.25 cup melted butter (cool slightly)
1.5 cups sugar (for the filling)
0.33 cup cocoa powder (unsweetened)
2 tsp instant coffee (for the filling)
3 tbsp cornstarch
24 oz cream cheese, softened (room temperature)
4 large eggs (room temperature)
1 tsp vanilla extract
0.5 cup chopped pecans (fold into the filling)
0.5 cup semisweet chocolate chips (for melting)
2 tbsp milk (to thin melted chocolate)
0.5 cup marshmallow creme (for the top)
0.25 cup chopped pecans (for sprinkling on top)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and set aside so the crust can be pressed in evenly.
In a medium bowl, combine the crushed animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules. Pour in the 1/4 cup melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In the bowl of an electric mixer, whisk together 1 1/2 cups sugar, the 1/3 cup cocoa powder, 2 teaspoons instant coffee, and 3 tablespoons cornstarch until blended. Add the softened 24 ounces of cream cheese and beat on medium speed until the sugar mixture is fully incorporated and no lumps remain (scrape the bowl as needed).
Beat in the eggs one at a time, mixing just until combined after each addition. Stir in 1 teaspoon vanilla extract with the last egg. Gently fold in 1/2 cup chopped pecans with a spatula. Pour the filling into the prepared crust and smooth the top.
Bake in the preheated oven at 350°F for 15 minutes. Then reduce the oven temperature to 200 degrees F (95 degrees C) and continue baking for 2 hours. After baking, turn off the oven and let the cheesecake remain inside, undisturbed, for an additional 2 hours to cool slowly — this step reduces cracking and improves texture.
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, melt 1/2 cup semisweet chocolate chips with 2 tablespoons milk in a small saucepan over low heat, stirring frequently until smooth and glossy.
Remove the sides of the springform pan, spread 1/2 cup marshmallow creme evenly over the cheesecake top, then spoon or drizzle the melted chocolate over the marshmallow layer. Sprinkle 1/4 cup chopped pecans evenly over the chocolate. Chill the cheesecake completely in the refrigerator (at least 3 hours or overnight) before slicing and serving.

Mississippi Mud Cheesecake

What to Serve With

Fresh berries or a mixed berry compote to cut through the richness
Whipped cream or a scoop of vanilla ice cream for extra creaminess
A cup of strong coffee or an espresso martini to complement the cocoa and coffee notes
Light salads or simple fruit plates to balance a heavy dessert-centered menu

Top Tips for Perfecting

Use room-temperature cream cheese and eggs for a smoother, lump-free filling.
Don’t overmix the filling once the eggs are added; overbeating can incorporate too much air and cause cracks.
Slow cooling in the turned-off oven is crucial — it helps prevent cracks and gives the cheesecake a silky texture.
If you prefer a graham cracker crust, substitute graham cracker crumbs straight across for the animal crackers.
For a more intense chocolate flavor, increase the cocoa powder by 1 tablespoon and add a few extra chocolate chips to the filling.

Storing and Reheating Tips

Refrigerate: Store the cheesecake covered in the fridge for up to 4 days. Keep it in an airtight container or cover loosely with plastic wrap.
Freeze: To freeze, wrap the whole cheesecake (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating: Cheesecake is best served chilled. If you prefer it slightly warmer, let slices sit at room temperature for 20–30 minutes; avoid microwaving, which can alter texture and melt the marshmallow topping unevenly.

FAQs

Can I use graham crackers instead of animal crackers for the crust?
Yes. Substitute an equal amount of finely crushed graham crackers for the animal crackers and proceed the same way. The flavor will be slightly different but still delicious.

How do I prevent the cheesecake from cracking?
Use room-temperature ingredients, avoid overmixing, bake low and slow, and allow the cheesecake to cool gradually by turning off the oven and leaving it inside for the suggested 2 hours.

Can I make this ahead of time?
Absolutely. This cheesecake actually benefits from chilling overnight — flavors meld and the texture firms up, making it easier to slice cleanly.

Can I replace the instant coffee with brewed coffee?
Instant coffee gives concentrated flavor without adding liquid. If you use brewed coffee, reduce other liquids slightly and add less brewed coffee in small amounts to taste. Instant coffee or espresso powder is recommended for the best balance.

Is it possible to make this nut-free?
Yes. Omit the chopped pecans in both the filling and topping, and make sure your animal crackers and other ingredients are labeled nut-free if serving to someone with allergies.

Conclusion

This Mississippi Mud Cheesecake is a showstopper that’s easier to make than it looks — creamy, chocolate-forward, with a playful marshmallow finish that brings everyone to the table. It’s perfect for holidays, potlucks, or any night you want a comforting, shareable dessert. If you’d like to compare variations or see another trusted rendition, check out this classic Mississippi Mud Cheesecake Recipe for more inspiration. Give it a go, share slices with the people you love, and enjoy every muddy, marvelous bite.