This Mascarpone Mudslide Pie is a decadent no-bake dessert featuring a crisp cookie crust, a rich mascarpone-cream filling with coffee and chocolate notes, and a luscious whipped topping. It’s delightfully smooth, indulgent and perfect for special occasions.

Why You’ll Love This Recipe

You’ll love this pie because:

It combines velvety mascarpone cheese with coffee- and chocolate-flavored filling for a gourmet dessert experience.
No oven-baking (or minimal) means it’s relatively easy to pull together and perfect for warm days or when you want something impressive but effortless.
The contrast of crunchy crust and silky filling gives satisfying texture and richness in every bite.
It’s versatile: you can dress it up or down, add boozy accents or keep it family-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

24 chocolate sandwich cookies (e.g., Oreo) or equivalent cookie crumbs
6 Tbsp (approx. 85 g) unsalted butter, melted
8 oz (225 g) mascarpone cheese, room temperature
1 cup (240 ml) heavy cream, cold
¼ cup (50 g) granulated sugar
2 Tbsp coffee liqueur (or substitute 1 tsp vanilla extract for non-alcohol version)
3 Tbsp instant espresso powder (dissolved in 2-3 Tbsp hot water)
4 oz (115 g) dark chocolate, finely chopped or chips
2 Tbsp cocoa powder (optional, for extra chocolate depth)
Whipped cream for topping (about ½ cup heavy cream plus 2 Tbsp powdered sugar and ½ tsp vanilla)
Optional: chocolate shavings, coffee beans or chocolate-covered espresso beans for garnish

Directions

In a food processor or by hand, crush the chocolate sandwich cookies into fine crumbs.
Mix the cookie crumbs with the melted butter until evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie plate. Chill in the refrigerator while you prepare the filling.
Dissolve the instant espresso powder in the hot water and set aside to cool slightly.
In a mixing bowl, beat the mascarpone cheese with the granulated sugar until smooth and creamy. Add the coffee liqueur (or vanilla substitute) and stir to combine.
Melt the dark chocolate (either in a microwave in short bursts or in a double boiler), then add the melted chocolate to the mascarpone mixture and mix until fully incorporated. If using cocoa powder, sift and add it now.
In a cold mixing bowl, whip the heavy cream until soft peaks form, then fold the whipped cream gently into the mascarpone-chocolate mixture, also folding in the dissolved espresso mixture. Be careful not to over-mix — you want a light and airy but still stable filling.
Spoon the filling into the chilled crust and smooth the top with a spatula. Chill the pie in the refrigerator for at least 4 hours, preferably overnight, to allow it to set firmly.
Before serving, whip the topping cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe the whipped topping on the pie. Garnish with chocolate shavings, coffee beans or chocolate-covered espresso beans if desired.
Slice with a warm, sharp knife for clean cuts.

Servings and timing

Servings: About 8 – 10 slices
Prep time: ~20 minutes
Chill/setting time: At least 4 hours (overnight recommended for best texture)
Total time: ~4 hours 20 minutes (including chill time)

Variations

Adult Boozy Version: Add an extra tablespoon of coffee liqueur (or Irish cream liqueur) into the filling or whipped topping for a richer boozy flavour.
Chocolate Layered Version: After filling the pie, pour a thin layer of warm chocolate ganache over the top and chill until set, then add whipped topping.
Frozen Version: After chilling the filling, freeze the pie for 2-3 hours, then top with whipped cream just before serving for a semi-frozen dessert.
Nutty Crunch Version: Sprinkle chopped toasted hazelnuts, pecans or almonds on top of the crust before adding filling for extra crunch.
Coffee-Free Version: Omit the espresso powder and substitute with 1 tsp vanilla extract; you can also leave out the coffee beans garnish.

Storage/Reheating

Store the pie wrapped with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
If frozen version, wrap tightly and store in the freezer for up to 2 weeks; thaw in the fridge for ~1 hour before slicing.
Because this pie is served cold, no reheating is required — just remove from fridge ~10 minutes before serving to soften slightly for easier slicing.
Avoid leaving the pie at room temperature for more than 2 hours due to dairy content.

FAQs

1. What if I can’t find mascarpone cheese?

You can substitute 8 oz (225 g) of full-fat cream cheese, softened at room temperature. The texture will be a bit firmer and less rich than true mascarpone, but the result will still be creamy and delicious.

2. Can I make the crust ahead of time?

Yes — the cookie crust can be made 1–2 days in advance. Cover it tightly and refrigerate until ready to add the filling. Then follow the remaining steps.

3. Why is my filling too soft or runny?

If your filling is too soft, it may be because the whipped cream was over-folded (losing aeration) or the pie didn’t chill long enough. Make sure to fold the whipped cream gently and allow the full chill time.

4. Can I use a store-bought crust?

Absolutely. A pre-made chocolate or graham-cracker crust works just fine and saves time. Ensure it’s a 9-inch size for best results.

5. Can I substitute the coffee flavour?

Yes — if you prefer to skip coffee, substitute the dissolved espresso with 2 tsp vanilla extract and increase the chocolate if you like. The pie will still be rich and indulgent.

6. How can I get clean pie slices?

Use a sharp knife warmed under hot water, wipe it dry, then slice. Between slices, clean the knife blade to prevent filling from sticking and dragging. Chill the pie thoroughly so it’s set firmly.

7. Is this pie suitable for special occasions?

Yes — it’s elegant enough for dinner parties, celebrations and holidays due to its rich flavour and attractive appearance. You can garnish with chocolate curls or coffee beans for flair.

8. Can I make mini or individual servings?

Yes — use small tart pans or ramekins (about 4-inch) and divide the crust and filling accordingly. Adjust chilling time to ~2-3 hours depending on size.

9. Does the pie freeze well?

It does — you can freeze the pie (without whipped topping) for up to 2 weeks. Thaw in the refrigerator ~1 hour before topping with whipped cream and serving. The texture remains very good.

10. What’s the best way to garnish it?

For a professional finish: pipe the whipped topping in swirls, add chocolate shavings or curls, sprinkle some cocoa powder, and place a few chocolate-covered espresso beans or coffee beans in the centre. It adds both flair and flavour.

Conclusion

If you’re looking for a show-stopping dessert that combines ease and indulgence, this Mascarpone Mudslide Pie is a winner. With its creamy filling, crunchy crust, and lush toppings, it delivers on both texture and taste. It’s perfect for entertaining or treating yourself — make it ahead, chill it, and slice into delight.