Indulge in this decadent Baileys Chocolate Cream Pie, an adult dessert featuring a rich Oreo cookie crust filled with creamy chocolate cheesecake infused with Baileys Irish Cream. If you’re a fan of Baileys, don’t miss my Drunken Snowman Cocktail for another delightful treat.
This no-bake pie is sure to satisfy your sweet cravings while offering a hint of Baileys Irish Cream in every mouthful. Starting with a crunchy cookie crust and topped with a smooth chocolate cheesecake filling, it’s finished with a layer of homemade whipped topping. For a kid-friendly alternative, try my Chocolate Heath Pie.
Ingredients for Baileys Chocolate Cream Pie
Oreo Cookies: Crush 24 Oreo cookies, including the filling, to make the crust. A food processor works best to achieve fine crumbs.
Cream Cheese: Ensure the cream cheese is at room temperature before use. This guarantees a smooth and creamy cheesecake texture.
Baileys Irish Cream Liqueur: An alcoholic beverage made with cream, cocoa, and Irish whiskey. It’s delightful on its own, over ice, in coffee, or in this dessert.
Whipped Topping: Whipped topping like Cool Whip adds a light and fluffy consistency to the cheesecake. Gently fold it in during the last step. If you prefer homemade, you can make your own whipped topping. It’s also used to garnish the pie.
How to Store
Store this Baileys Chocolate Cream Pie in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
Can I Freeze No-Bake Cheesecakes?
Yes! You can freeze this cheesecake just like a baked one. Without any toppings, wrap the pie tightly in plastic wrap, then in aluminum foil. Label and date it, and freeze for up to 6 months. When you’re ready to enjoy it, remove the aluminum foil (leave the plastic wrap on) and let it thaw in the refrigerator or at room temperature.
Ingredients
Crust
- 24 Oreo cookies, crushed
- ¼ cup unsalted butter, melted (½ stick / 60 g)
Filling
- 16 ounces cream cheese, room temperature (450 g)
- 1⅓ cups confectioners’ sugar (170 g)
- 3 tablespoons Baileys Irish Cream, up to ¼ cup (60 ml)
- ¾ cup semi-sweet chocolate chips, melted (130 g)
- 2 tablespoons Dutch-processed cocoa powder
- 1 pinch kosher salt
- 2 cups whipped topping (8 ounces / 230 g), plus more for garnish* (see notes)
Instructions
Crust
Prepare the Oreo Crust:
Place the 24 crushed Oreo cookies in a food processor and pulse until fine crumbs form.
In a medium mixing bowl, combine the crushed cookies with ¼ cup melted unsalted butter (½ stick / 60 g) and stir until evenly moistened.
Press the mixture firmly into a 9-inch (23 cm) pie pan, covering the bottom and sides to form the crust.
Filling
Make the Chocolate Cheesecake Filling:
In a large bowl, beat 16 ounces room-temperature cream cheese (450 g) until light and fluffy.
Add 1⅓ cups confectioners’ sugar (170 g), 3 tablespoons Baileys Irish Cream (up to ¼ cup or 60 ml), ¾ cup melted semi-sweet chocolate chips (130 g), 2 tablespoons Dutch-processed cocoa powder, and a pinch of kosher salt.
Beat the mixture until all ingredients are thoroughly combined.
Fold in Whipped Topping:
Gently fold in 2 cups whipped topping (8 ounces / 230 g) to the chocolate mixture until well incorporated.
Assemble the Pie:
Spoon the filling into the prepared Oreo crust.
Spread it evenly to create a smooth top layer.
Chill the Pie:
Refrigerate the pie for 2-6 hours, or until the filling is firm and cold.
Garnish and Serve:
Before serving, top the pie with additional whipped topping.
Slice and enjoy!
Enjoy this indulgent Baileys Chocolate Cream Pie, perfect for special occasions or whenever you’re craving a rich, chocolaty dessert with a touch of Baileys Irish Cream.
