No-Bake Chocolate Mud Pie with Espresso Whipped Cream

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich chocolate filling layered on a crumbly cookie crust, topped with espresso-infused whipped cream for an indulgent treat. This American-inspired recipe, ready in about 25 minutes, layers chocolate sandwich cookies, unsalted butter, melted, semisweet chocolate chips into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 8 American cuisine 420 cal/serving

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Ingredients

24 cookies, crushed chocolate sandwich cookies
6 tbsp unsalted butter, melted
8 oz semisweet chocolate chips
1 1/2 cups heavy cream
2 tbsp granulated sugar
1 tsp instant espresso powder
1 tsp vanilla extract
4 oz cream cheese, softened
1/4 cup powdered sugar

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Instructions

Step 1: In a medium bowl, combine 24 crushed chocolate sandwich cookies with 6 tbsp melted unsalted butter. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for 15 minutes to set.
Step 2: Melt 8 oz semisweet chocolate chips in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
Step 3: In a large bowl, beat 1 1/2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. In a separate bowl, beat 4 oz softened cream cheese until smooth, then gently fold into whipped cream along with the melted chocolate until fully combined.
Step 4: Pour chocolate filling into chilled crust, smoothing the top. Refrigerate for at least 4 hours or overnight until firm.
Step 5: To make espresso whipped cream topping, whip 1/2 cup heavy cream with 2 tbsp granulated sugar and 1 tsp instant espresso powder until soft peaks form. Spread or pipe over chilled pie before serving.