Mocha Mud Pie Dessert Recipe

If you love chocolate and coffee in equal measure, this mocha mud pie dessert recipe is calling your name. It combines a crunchy Oreo cookie crust, a smooth mocha-infused cheesecake layer, and a generous drizzle of hot fudge, creating a sweet treat that’s surprisingly simple to prepare. Whether you’re planning a family gathering or a quiet night in with friends, this coffee-themed dessert is sure to impress.

Ingredients

• 24 Oreo cookies (crushed)
• 4 tablespoons butter, softened
• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 tablespoon instant espresso powder dissolved in 1 tablespoon warm water
• 1 package (3.4 ounces) instant chocolate pudding mix
• 1½ cups cold milk
• 8 ounces whipped topping (divided)
• Hot fudge sauce (warmed, for drizzling)
• Sliced almonds (optional garnish)

Directions

1. Make the crust
   • In a bowl, mix your crushed Oreo cookies with the softened butter until the crumbs are evenly coated.
   • Press this mixture firmly into an 8×8 or 9×9-inch pan, creating an even layer for your crust.
2. Prepare the mocha cheesecake layer
   • In a separate bowl, beat the cream cheese and powdered sugar until smooth.
   • Add the dissolved espresso powder, blending thoroughly to infuse the coffee flavor.
3. Layer the cheesecake
   • Fold half of the whipped topping into the mocha cream cheese mixture, then spread this layer over your Oreo crust.
4. Add the chocolate layer
   • In another bowl, whisk the instant chocolate pudding mix with cold milk until thick and creamy.
   • Spoon the pudding over the mocha cheesecake layer, smoothing it out evenly.
5. Top it off
   • Spread the remaining whipped topping over the chocolate pudding.
   • Drizzle warmed hot fudge sauce on top, and sprinkle sliced almonds if you like extra crunch.
6. Chill and serve
   • Cover the pan and refrigerate for at least 2 hours, or until set.
   • Slice into squares, serve chilled, and enjoy your coffee-inspired masterpiece.

Tips & Variations

• Add ice cream: For an ultra-cold treat, layer softened coffee ice cream in place of the mocha cheesecake mixture.
• Switch the pan size: Double the ingredients and use a 9×13-inch dish to feed a crowd at potlucks or parties.
• Let it rest: Make this dessert the day before. It tastes even better once it’s chilled overnight.
• Customize the topping: Try crushed nuts or shaved chocolate instead of almonds for a different texture.

Nutrition facts

Assumptions:

• Recipe yields 9 servings
• Includes hot fudge sauce and whipped topping
• Almond garnish excluded due to optional use

Nutrition Facts (Per Serving)

Notes:

• Caffeine content comes primarily from the espresso powder and chocolate.
• Sugar and fat levels may vary depending on brand choices for pudding mix, whipped topping, and hot fudge sauce.
• Using reduced-fat cream cheese or light whipped topping will lower total calories and fat.

Final thoughts

This mocha mud pie dessert is a dream come true for coffee lovers looking for a quick yet delightful treat. Its layered flavors and cool, creamy texture will add a sweet finishing touch to any meal. Once you’ve mastered this version, feel free to play around with different toppings or additional chocolatey layers.

Frequently asked questions (FAQs)

1. Can I use decaf coffee instead of regular espresso powder?
   Absolutely. If you prefer less caffeine, simply substitute with decaf instant espresso powder for the same robust flavor.
2. How do I store leftovers?
   Cover your dessert with plastic wrap or foil, then keep it refrigerated for up to three days.
3. Can I freeze my mocha mud pie?
   Yes. For a firmer texture, cover it well and store it in the freezer. Slice it while partially frozen, then let it sit at room temperature briefly before serving.

Mocha Mud Pie Dessert Recipe

Recipe by Alpine Mountain Coffee

0.0 from 0 votes

Servings

9

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

420

kcal

Ingredients

• 24 Oreo cookies (crushed)

• 4 tablespoons butter, softened

• 8 ounces cream cheese, softened

• 1/2 cup powdered sugar

• 1 tablespoon instant espresso powder dissolved in 1 tablespoon warm water

• 1 package (3.4 ounces) instant chocolate pudding mix

• 1 1/2 cups cold milk

• 8 ounces whipped topping (divided)

• Hot fudge sauce (warmed, for drizzling)

• Sliced almonds (optional garnish)

Directions

• Make the crust
• In a bowl, mix your crushed Oreo cookies with the softened butter until the crumbs are evenly coated.
• Press this mixture firmly into an 8×8 or 9×9-inch pan, creating an even layer for your crust.
• Prepare the mocha cheesecake layer
• In a separate bowl, beat the cream cheese and powdered sugar until smooth.
• Add the dissolved espresso powder, blending thoroughly to infuse the coffee flavor.
• Layer the cheesecake
• Fold half of the whipped topping into the mocha cream cheese mixture, then spread this layer over your Oreo crust.
• Add the chocolate layer
• In another bowl, whisk the instant chocolate pudding mix with cold milk until thick and creamy.
• Spoon the pudding over the mocha cheesecake layer, smoothing it out evenly.
• Top it off
• Spread the remaining whipped topping over the chocolate pudding.
• Drizzle warmed hot fudge sauce on top, and sprinkle sliced almonds if you like extra crunch.
• Chill and serve
• Cover the pan and refrigerate for at least 2 hours, or until set.
• Slice into squares, serve chilled, and enjoy your coffee-inspired masterpiece.

Notes

• Add ice cream: For an ultra-cold treat, layer softened coffee ice cream in place of the mocha cheesecake mixture.
  Switch the pan size: Double the ingredients and use a 9×13-inch dish to feed a crowd at potlucks or parties.
  Let it rest: Make this dessert the day before. It tastes even better once it’s chilled overnight.
  Customize the topping: Try crushed nuts or shaved chocolate instead of almonds for a different texture.