A Decadent, No-Bake Dessert Featuring Rich Coffee And Chocolate Layers, A Crunchy Cookie Crust, And A Creamy Whipped Topping – The Perfect Sweet Treat For Coffee Lovers!
These No-Bake Mocha Mud Pie Cups are an absolute favorite in our house, especially for coffee lovers! I decided to make them because I wanted a dessert that was both indulgent and easy to prepare. The rich mocha flavor, paired with a crunchy cookie crust and creamy filling, creates the perfect balance of textures and tastes.
What I love about these pie cups is that they’re no-bake, so they’re quick and simple to make, but still look and taste like something you’d find at a fancy dessert shop. My family loves them because they’re the perfect balance of sweet and coffee-flavored goodness, and they’re always a hit at gatherings!
Questions I Often Get Asked About This Recipe
Q: Can I use regular chocolate pudding instead of mocha pudding?
A: Yes! If you’re not a fan of coffee, you can use regular chocolate pudding instead of the mocha-flavored one. It will still be delicious, but without the coffee flavor.
Q: Can I make these in advance?
A: Yes! These No-Bake Mocha Mud Pie Cups are perfect for making ahead of time. Simply assemble them and refrigerate for at least 4 hours (or overnight) to let the flavors meld and the filling set.
Q: Can I use a different type of cookie for the crust?
A: Absolutely! While chocolate sandwich cookies (like Oreos) work best for the crust, you can use graham crackers, shortbread, or even crushed biscotti for a different flavor and texture.
Q: Can I make these dairy-free?
A: Yes! To make these dessert cups dairy-free, simply use dairy-free alternatives like coconut milk for the pudding and plant-based whipped topping for the topping.
Q: How do I store the pie cups?
A: Store the Mocha Mud Pie Cups in an airtight container in the refrigerator for up to 3 days. They taste even better the next day after the flavors have had time to meld together.
What You Need to Make No-Bake Mocha Mud Pie Cups
For the Cookie Crust:
- 1 1/2 cups chocolate sandwich cookies (like Oreos), crushed into crumbs
- 1/4 cup unsalted butter, melted
For the Mocha Pudding Layer:
- 1 (3.9 oz) package instant chocolate pudding mix
- 1 cup cold milk
- 1 tablespoon instant coffee granules (or 1 tablespoon brewed espresso)
For the Whipped Topping:
- 1 1/2 cups heavy cream (or dairy-free whipped topping)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish (optional):
- Grated chocolate or cocoa powder
- Coffee beans or chocolate shavings
How to Make No-Bake Mocha Mud Pie Cups
1. Prepare the cookie crust:
In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Combine the crumbs with the melted butter and mix until the crumbs are fully coated.
Divide the cookie mixture evenly among 4-6 small dessert cups, pressing the crumbs down firmly to create the crust layer. Set the cups aside.
2. Make the mocha pudding:
In a medium bowl, whisk together the instant chocolate pudding mix, cold milk, and instant coffee granules (or brewed espresso). Stir until the pudding thickens and forms a smooth, creamy texture.
Spoon the pudding over the cookie crust in each cup, spreading it evenly.
3. Prepare the whipped topping:
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat.
Spoon or pipe the whipped cream onto the pudding layer in each cup.
4. Chill the pie cups:
Refrigerate the Mocha Mud Pie Cups for at least 4 hours (or overnight) to allow the layers to set and the flavors to meld.
5. Garnish and serve:
Before serving, garnish with grated chocolate, cocoa powder, or chocolate shavings. You can also top with a coffee bean or two for a decorative touch. Serve chilled and enjoy!
Tips
- For extra coffee flavor: Add a teaspoon of espresso powder to the pudding mix for an extra coffee kick.
- Make it fancy: For a fancier presentation, pipe the whipped topping with a decorative tip to create swirls on top of the pie cups.
- Switch up the flavors: You can also add a layer of caramel or toffee sauce between the pudding and whipped cream for an extra layer of flavor.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “These No-Bake Mocha Mud Pie Cups are a total game-changer! They’re so easy to make and the flavor is incredible. The mocha and chocolate are the perfect combination!”
🌟🌟🌟🌟 Rachel S. – “I made these for a family gathering, and they were a huge hit! The creamy pudding and whipped topping are perfect with the crunchy cookie crust. Definitely making these again!”
🌟🌟🌟🌟🌟 Sophie W. – “These are hands down one of the best desserts I’ve made! The layers are so rich and creamy, and the coffee flavor is just the right amount. I’ll be making these often!”
🌟🌟🌟🌟 Emma B. – “Such a delicious treat! I loved the coffee flavor in the pudding, and the cookie crust is a nice touch. These are perfect for a quick dessert!”
🌟🌟🌟🌟🌟 Jessica H. – “These No-Bake Mocha Mud Pie Cups are amazing! They’re the perfect blend of sweet, creamy, and coffee-flavored goodness. A big hit with my family!”
Printable Recipe
No-Bake Mocha Mud Pie Cups
These No-Bake Mocha Mud Pie Cups are a deliciously creamy and coffee-flavored dessert, with a crunchy cookie crust and a light whipped topping. Perfect for a quick and indulgent treat!
Ingredients
- For the Cookie Crust:
- 1 1/2 cups chocolate sandwich cookies (like Oreos), crushed into crumbs
- 1/4 cup unsalted butter, melted
- For the Mocha Pudding Layer:
- 1 (3.9 oz) package instant chocolate pudding mix
- 1 cup cold milk
- 1 tablespoon instant coffee granules (or 1 tablespoon brewed espresso)
- For the Whipped Topping:
- 1 1/2 cups heavy cream (or dairy-free whipped topping)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For Garnish (optional):
- Grated chocolate or cocoa powder
- Coffee beans or chocolate shavings
Instructions
1. Prepare the cookie crust:
- In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Combine the crumbs with the melted butter and mix until the crumbs are fully coated.
Divide the cookie mixture evenly among 4-6 small dessert cups, pressing the crumbs down firmly to create the crust layer. Set the cups aside.
2. Make the mocha pudding:
- In a medium bowl, whisk together the instant chocolate pudding mix, cold milk, and instant coffee granules (or brewed espresso). Stir until the pudding thickens and forms a smooth, creamy texture.
Spoon the pudding over the cookie crust in each cup, spreading it evenly.
3. Prepare the whipped topping:
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat.
Spoon or pipe the whipped cream onto the pudding layer in each cup.
4. Chill the pie cups:
- Refrigerate the Mocha Mud Pie Cups for at least 4 hours (or overnight) to allow the layers to set and the flavors to meld.
5. Garnish and serve:
- Before serving, garnish with grated chocolate, cocoa powder, or chocolate shavings. You can also top with a coffee bean or two for a decorative touch. Serve chilled and enjoy!
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If You Enjoyed This Recipe, Please Share!
If you loved these No-Bake Mocha Mud Pie Cups, please share them with your friends and family! They’re the perfect combination of creamy, chocolatey goodness with a hint of coffee flavor. I’m sure everyone will enjoy them. Share it on social media and tag me – I’d love to see how your pie cups turn out!
