Description
A rich, no-churn dessert combining Oreo crust, Kahlua cream filling, and chocolate ganache.
Ingredients
Scale
- 2 cups (268g) Oreo Crumbs
- 0.25 cup (56g) Unsalted Butter, melted
- 3 tablespoons (45ml) Warm Water
- 4 teaspoons Instant Espresso Powder
- 12 oz Cream Cheese, softened
- 0.75 cup (155g) Granulated White Sugar
- 3 tablespoons (45ml) Kahlua Liqueur
- 6 tablespoons (90ml) Whole Milk
- 1.75 cups (420ml) Heavy Whipping Cream, chilled
- 0.75 cup (86g) Powdered Sugar
- 1 teaspoon Vanilla Extract
- 8 Oreo Cookies, broken into chunks
- 2 oz (61g) Semi-Sweet Chocolate Chips
- 3 tablespoons (45ml) Heavy Whipping Cream (for ganache)
- 0.5 cup (120ml) Heavy Whipping Cream (for drizzle)
- 1 tablespoon (8g) Powdered Sugar (for drizzle)
- 0.5 tablespoon Kahlua Liqueur (for drizzle)
Instructions
- Press the Oreo crumbs and melted butter into a springform pan and freeze for 10 minutes.
- Dissolve the espresso powder in warm water and set aside.
- Beat cream cheese and sugar together, then incorporate Kahlua, milk, and the espresso reduction.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form, then fold into the cream cheese mixture.
- Spread 1/3 of the filling into the frozen crust, add half the broken Oreos, repeat layers, ending with filling.
- Freeze for 4 to 5 hours until solid.
- Heat cream and pour over chocolate chips to make ganache; pour over the pie.
- Whip the drizzle ingredients until drizzle-able and add on top of individual slices when serving.
Notes
For a family-friendly version, omit the Kahlua and double the espresso powder.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 354
- Sugar: 28.7g
- Sodium: 137.2mg
- Fat: 22.8g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34.1g
- Fiber: 1g
- Protein: 3.3g
- Cholesterol: 57mg
Keywords: Kahlua Ice Cream Pie, no-churn dessert, chocolate ganache