This creamy no-bake pie is a luscious but easy dessert for St Patrick’s Day thanks to the Irish Cream but can be enjoyed every day of the year! A chocolate crust is topped with a whipped filling of Irish Cream and cream cheese, all topped with whipped cream and chocolate shavings. Dessert is served!
Sometimes you just want a dessert that is easy to make and doesn’t require you to turn on the oven. A no-bake pie is the perfect answer!
And this no-bake pie with cream cheese is close to a cheesecake but not as heavy and without the hassle of a water bath and long bake.
What you need to make this No-Bake Pie
This no-bake pie is simple to make with ingredients you probably already have on hand. You don’t need to heat up the oven but you will need a couple of tools and ingredients.
You will need:
- Food Processor or a ziploc bag and rolling pin to crush the Oreos
- Stand mixer or hand mixer
- Pie plate
- Extra bowl
- Small microwave-safe bowl
- Vegetable peeler
- Oreos
- Butter
- Heavy Cream
- Cream Cheese
- Powdered Sugar
- White Chocolate
- Vanilla
- Unflavored gelatin, optional
- Semi-sweet chocolate
- Irish Cream, of course! Any brand will do!
One thing that I love about this no-bake pie is that it can be made in advance – one or even two days before you want to serve it!
To make it in advance, make the crust and the filling and then store in the refrigerator for up to two days before topping with the whipped cream and chocolate curls.
You can make the whipped cream topping in advance too but make sure that you stabilize the whipped cream using the instructions in the note.
More on stabilizing whipped cream below!
No-bake Oreo Crust
This Oreo crust is so easy and it can be used with any filling and topping you choose.
If you would rather make bars instead of a circular pie shape, just press this crust into an 8×8 inch or 9×9 inch pan.
I have listed Oreos as the cookie of choice for this no-bake crust but the truth is that you can use any crispy chocolate cookie you choose. Less expensive brands will work just fine and no one will know the difference!
And lets just answer the age old question…NO! You DO NOT have to remove the cream filling filling from the cookies before using them!
I have often seen recipes that use Oreos but they don’t tend to answer that question! I have removed the filling before to see if it makes a difference and the only noticeable difference is that crust is a little less sweet.
So save yourself some time and just throw the whole sandwich cookies into the food process and grind them up!
You CAN bake the crust if you choose to
The recipe below does not include baking the crust. You can absolutely go no-bake and have a crust that sets. Once the crust is refrigerated, the butter solidifies and the crust will set and cut well.
If you would like a crisper crust, I recommend baking this crust at 350F for about 8 minutes. That’s all that it takes to crisp up the cookies with the butter and make a more firm crust.
Make sure to cool the crust completely before adding your no-bake filling.
If you filling this crust with a filling that also needs to be baked, you should bake the crust for 8 minutes, add the filling and bake according to the filling you are using.
Making the Filling
There are just a couple of quick and easy steps to make this no-bake pie filling with cream cheese.
First, you will make a ganache with the Irish Cream and the white chocolate. Allow a little time for the ganache to cool before adding it to the cream cheese mixture.
You can use a stand mixer or a hand mixer to beat together the cream cheese, powdered sugar, 3 tablespoons of cream, and vanilla. Add the white chocolate ganache and beat until fluffy.
Now, you’ll whip up the rest of the heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the cream cheese mixture. By folding in 1/3 of the whipped cream first, you will lighten up the cream cheese mixture without loosing all of the air and lightness you have whipped into the cream.
Now pour the filling into the crust and chill until ready to add the topping!
What is Stabilized Whipped Cream and How Do You Make it?
Stabilized whipped cream may sound fancy and intimidating but, trust me, it’s easy to make and will ensure that your desserts have a professional look.
Unstabilized whipped cream will only hold it’s shape for an hour or two and doesn’t tend to pipe in defined shapes.
The answer to whipped cream that holds it’s shape is to stabilize it with unflavored gelatin.
This step is easy and only takes an extra minute or two. You’ll just dissolve the granules of unflavored gelatin in a tablespoon of water. Once the water is absorbed, pop it in the microwave for just a few seconds. The gelatin melts quickly so I generally heat it for no more than 8 or 9 seconds.
Whip the cream to just passed soft peaks. It should not be at stiff peaks yet when you add the gelatin.
Allow the gelatin to cool so that it doesn’t melt the whipped cream and slowly pour it in with the mixer running. Continue whisking just until stiff peaks form.
Now you whipped cream is stabilized and ready to pipe!
The trick to Shaving Chocolate to make Curls
Chocolate curls are a pretty decoration to add to the top of any dessert. But getting the curls isn’t always easy.
By using a vegetable peeler, you can get thin curls very easily. But the trick to getting the chocolate to cooperate is to heat it gently before attempting to create the curls.
If the chocolate is room temperature, you are likely to just get shards and crumbs. By softening the chocolate, the peeler will be able to slice off a nice consistent curl.
Start by placing the chocolate in the microwave on a paper towel for about 10 seconds. Try to curl it and, if it doesn’t work, heat for another 10 seconds. Continue until the chocolate curls easily.
When you are ready to add the curls to your dessert, use a spoon to pick them up and sprinkle them. If you use your hands, you are likely to melt the curls!
Let me know in the comments below if you are making this dessert for your St Patrick’s Day celebration or just a delicious dessert for your family!
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Irish Cream No-Bake Pie
Ingredients
For the Chocolate Crust
- 22 Oreos no need to remove the filling
- 4 Tablespoons unsalted butter melted and slightly cooled
For the Filling
- 1/3 cup Irish Cream (Bailey’s, Carloines or any other brand)
- 4 ounces white chocolate chopped in small pieces
- 8 ounce block of cream cheese at room temperature
- 1 cup powdered sugar
- 1 cup PLUS 3 Tablespoons heavy whipping cream, divided
- 1 teaspoon vanilla extract
For the Topping
- 1 cup heavy whipping cream
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract or paste
- 1 teaspoon unflavored gelatin optional (SEE NOTE)
- 1 Tablespoon water optional (SEE NOTE)
- 1 to 2 ounces semi-sweet chocolate for curls and shavings
Instructions
Make the crust
- Put the Oreos in a food processor (no need to remove the filling) and pulse until all of the cookies are a fine crumb. Add the butter and pulse 5 or 6 times until completely mixed in.
- Press the Oreo mixture into a pie plate firmly with your hands or the bottom of a glass or measuring cup. Refrigerate for 30 minutes until firm. If you want a really crisp crust, you can bake at 350F for 8 minutes.
Make the Filling
- Heat the Irish Cream in the microwave for 20 seconds. Check and see if it is hot but not boiling. Continue heating in 10 second bursts until very hot but not boiling.
- Pour the hot Irish cream over the finely chopped white chocolate and place a lid (or plate) on top to trap in the heat. Let sit for 4 or 5 minutes and then stir until the chocolate is melted and the mixture is smooth. Allow to cool.
- In the bowl of a stand mixer using the paddle attachment or in a large bowl with a hand mixer, combine the cream cheese, powdered sugar, white chocolate ganache, 3 tablespoons of the heavy cream, and the vanilla extract. Beat on low until combined.
- Increase speed to medium speed and beat until slightly fluffy, about 1 minute. Transfer to a medium bowl and set aside.
- In the bowl of the stand mixer (no need to wash it) with the whisk attachment, whip the 1 cup of heavy cream to stiff peaks. Be careful not overmix – it can turn into butter in just a few seconds!
- Fold 1/3 of the whipped cream into the cream cheese mixture until blended in. Fold in the remaining whipped cream until completely incorporated.
- Pour the filling into the crust and smooth out. Refrigerate for 4 hours or overnight.
Make the Topping
- In the bowl of a stand mixer with the whisk attachment or a large bowl with a hand mixer, whip the heavy cream until they reach soft peaks. Sprinkle in the powdered sugar and add the vanilla with the mixer running. Continue mixing to stir peaks. **See note if you wish to stabilize your whipped cream.**
- Pipe or spoon the whipped cream on top of the chilled pie. With a vegetable peeler, create curls of chocolate. If chocolate does not form curls, microwave very briefly to soften the chocolate (8 or 9 second bursts). Repeat until the chocolate curls easily when scraped with the vegetable peeler.
- Store in the refrigerator for up to 4 days.
Notes
Nutrition
Irish Cream No-Bake Pie
8
servings20
minutesIngredients
- For the Chocolate Crust
22 Oreos (no need to remove the filling)
4 Tablespoons unsalted butter, melted and slightly cooled
- For the Filling
80mL (1/3 cup) Irish Cream (Bailey’s, Carloines or any other brand)
4 ounces white chocolate, chopped in small pieces
8 ounce block of cream cheese, at room temperature
125 grams (1 cup) powdered sugar
240 mL (1 cup) PLUS 3 Tablespoons heavy whipping cream, divided
1 teaspoon vanilla extract
- For the Topping
240 mL (1 cup) heavy whipping cream
3 Tablespoons powdered sugar
1 teaspoon vanilla extract or paste
1 teaspoon unflavored gelatin, optional (SEE NOTE)
1 Tablespoon water, optional (SEE NOTE)
1 to 2 ounces semi-sweet chocolate, for curls and shavings
Directions
- Make the crust
- Put the Oreos in a food processor (no need to remove the filling) and pulse until all of the cookies are a fine crumb. Add the butter and pulse 5 or 6 times until completely mixed in.
- Press the Oreo mixture into a pie plate firmly with your hands or the bottom of a glass or measuring cup. Refrigerate for 30 minutes until firm. If you want a really crisp crust, you can bake at 350F for 8 minutes.
- Make the Filling
- Heat the Irish Cream in the microwave for 20 seconds. Check and see if it is hot but not boiling. Continue heating in 10 second bursts until very hot but not boiling.
- Pour the hot Irish cream over the finely chopped white chocolate and place a lid (or plate) on top to trap in the heat. Let sit for 4 or 5 minutes and then stir until the chocolate is melted and the mixture is smooth. Allow to cool.
- In the bowl of a stand mixer using the paddle attachment or in a large bowl with a hand mixer, combine the cream cheese, powdered sugar, white chocolate ganache, 3 tablespoons of the heavy cream, and the vanilla extract. Beat on low until combined.
- Increase speed to medium speed and beat until slightly fluffy, about 1 minute. Transfer to a medium bowl and set aside.
- In the bowl of the stand mixer (no need to wash it) with the whisk attachment, whip the 1 cup of heavy cream to stiff peaks. Be careful not overmix – it can turn into butter in just a few seconds!
- Fold 1/3 of the whipped cream into the cream cheese mixture until blended in. Fold in the remaining whipped cream until completely incorporated.
- Pour the filling into the crust and smooth out. Refrigerate for 4 hours or overnight.
- Make the Topping
- In the bowl of a stand mixer with the whisk attachment or a large bowl with a hand mixer, whip the heavy cream until they reach soft peaks. Sprinkle in the powdered sugar and add the vanilla with the mixer running. Continue mixing to stir peaks. **See note if you wish to stabilize your whipped cream.**
- Pipe or spoon the whipped cream on top of the chilled pie. With a vegetable peeler, create curls of chocolate. If chocolate does not form curls, microwave very briefly to soften the chocolate (8 or 9 second bursts). Repeat until the chocolate curls easily when scraped with the vegetable peeler.
- Store in the refrigerator for up to 4 days.
Notes
- In order to stabilize your Whipped Cream topping, mix the water and gelatin together in a small microwave-safe dish. Allow the gelatin to absorb the water for about a minute. Heat in the microwave for 10 seconds and then stir. The gelatin should be dissolved. Allow to cool for two to three minutes. With the mixer running on low, slowly pour in the liquid gelatin. Mix just until combined.