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Boozy Mudslide Cheesecake (No Bake)

Alexandra Emilien

"A super rich, boozy chocolate cheesecake. No bake, because no way are we going to risk cooking off any of that alcohol. Try not to eat it all."
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4 h 20 m servings 590 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 590 kcal
  • 30%
  • Fat:
  • 40.2 g
  • 62%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Place cookies into a blender; blend to fine crumbs. Stir crumbs and melted butter together in bowl until well mixed. Press crumb mixture into a 9-inch springform pan.
  2. Whisk the cream cheese and mascarpone cheese together in a bowl until well combined; add Irish cream liqueur, coffee-flavored liqueur, vanilla extract, and salt. Pour in milk chocolate; mix until smooth. Pour the chocolate mixture into the springform pan. Chill in the refrigerator until firm, 4 hours to overnight.
  3. Beat cream in a bowl with an electric mixer until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form.
  4. Remove cheesecake from the refrigerator. Top with whipped cream and crushed malted milk balls.


  • Cook's Notes:
  • A food processor or a plastic bag and brute force can be used to crush the cookies, if desired.
  • A springform pan can be substituted for the loose bottom pan.

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