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An overhead view of a mudslide pie covered with Oreos, chocolate drizzle and whipped cream

No-Bake Mudslide Pie

  • Author: Beyond Frosting

Description

This No-Bake Mudslide Pie has an Oreo cookie crust filled with a no-bake Kahlua mousse and then a layer of no-bake Baileys Irish cream mousse. Topped off with whipped cream Oreos and hot fudge, this Mudslide pie is the out of this world!

Ingredients

For the crust:

  • 1 package (14.3 oz) Oreos
  • ½ cup (8 tablespoons) unsalted butter, melted

For the filling:

  • 8 oz cream cheese, divided
  • 2 tablespoons Baileys Irish Cream
  • 2 tablespoons Kahlua
  • 1 teaspoon vanilla extract, divided
  • 1 teaspoon ground espresso powder (optional)
  • ¼ cup cocoa powder
  • ¼ cup light brown sugar
  • 1 1/2 cups heavy cream
  • 3/4 cup powdered sugar

For the topping:

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • Hot fudge sauce for drizzle
  • 34 crushed Oreos for garnish

Instructions

  1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  5. For the Baileys Mousse: In a medium-size bowl, combined 4 ounces of cream cheese with Baileys Irish Cream, ½ tsp of vanilla extract and cocoa powder and beat together until smooth. Set aside.
  6. For the Kahlua mousse: In a medium-size bowl, combined 4 ounces of cream cheese with Kahlua, ½ tsp of vanilla extract, ground espresso powder and light brown sugar and beat until smooth. Set aside
  7. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ½ cups heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add 3/4 cups powdered sugar and continue beating on high speed until stiff peaks form.
  8. Divide the prepared whipped cream in half and mix half into the the Baileys mousse and half into the Kahlua mouse.
  9. Pour the Kahlua mousse in the prepared pie crust and spread evenly. Then pour the Baileys mousse over top and spread evenly. Refrigerate for 3-4 hours until the filling is set.
  10. For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  11. Use a large open round tip and pipe a border around the cheesecake. Garnish with hot fudge sauce and chopped Oreo cookies as desired.
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