Frozen Irish Cream Mousse Cake

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This Frozen Irish Cream Mousse Cake is completely no bake, incredibly smooth and so creamy! The flavor of the Irish Cream is spot on, and with the chocolate, I am in love!

Side view of Frozen Irish Cream Mousse Cake on a cake stand

A slice of Frozen Irish Cream Mousse Cake

Irish Cream Mousse Cake

I am so excited to share today’s recipe with you! Not just because it’s delicious and you definitely need to make it, but because it’s from my friend Julianne’s cookbook, No Bake Treats. You see, Julianne is not only my best blogging friend (BBF, if you will), she’s also a wonderful friend – period. From the moment we met we just got each other. She’s one of the most thoughtful people I know.

When I started my cookbook journey a little over a year ago, she was obviously one of the first people I told. A few short weeks later, she got an email from the same publisher and began working on her own cookbook as well. Of course being the thoughtful friend she is, she was all, “But this is your time, I don’t want to interfere” and I was all, “Um, are you kidding? This will be AWESOME! We can go through the craziness together! LET’S DO THIS!”

So obviously we did. And now her cookbook is HERE! You guys we talked/texted weekly, if not daily, during the process of our books and getting her book in the mail was so, so cool. I know how hard she worked and it was legit. And now the hard work has paid off because not only is this cookbook beautiful, but it’s full of amazing recipes! It’s everything I knew it’d be and more.

Cover of No Bake Treats Cookbook by Julianne Bayer
Frozen Irish Cream Mousse Cake on a cake stand with a slice removed

You know I love my no bake desserts and she’s got no bake cheesecakes, pies, layered desserts and icebox cakes, tarts, ice cream and frozen treats, cookies and bars, AND puddings and parfaits! Would you have ever thought you could all of those things as no bake recipes in one great cookbook? I mean who’s excited? I know I am. 🙂

I’ve already tried this recipe and her Birthday Cake Lasagna (because, duh) and they are both so delicious. The flavors are perfection. I can’t wait to try the Banana Cream Pudding Cheesecake, Blueberry Crumble Cheesecake, Bourbon Butterscotch Pie, Raspberry Margarita Cream Tart and Cinnamon Crunch Bars – just to name a few. There are 80 different recipes to choose from, so it’s hard to narrow it down.

Overhead view of a slice of Frozen Irish Cream Mousse Cake
Frozen Irish Cream Mousse Cake on a cake stand

Ok now that I’ve gushed over this cookbook like mad (and it’s totally worthy of every word), let’s gush over this Frozen Irish Cream Mousse Cake. 😉

I was pretty pumped to try this recipe from her cookbook – No Bake Treats. I’ve got several of my own Irish Cream-filled recipes on the blog so we all know it’s a flavor I’m a fan of. I love how this cake has two fun layers to it – an Irish Cream ice cream layer and a chocolate Irish Cream mousse layer. A double dose of Irish Cream and a bit of chocolate!

Both layers were such that I was moaning to myself as I tasted them while making it. They are silky smooth and combine wonderfully. With the Oreo crust, it’s a total party in a pan and in your mouth. I couldn’t eat it fast enough. And being that it’s no bake, it’s super easy to make. You could easily make it ahead too.

So I hope you’ll join me in sending a huge congratulations to Julianne on her No Bake Treats cookbook! Let’s celebrate with this awesome cake and by hopping over to get the cookbook – No Bake Treats. I know you’ll love it! 🙂

A slice of Frozen Irish Cream Mousse Cake on a plate with a bite on a fork
Overhead view of Frozen Irish Cream Mousse Cake

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slice of Frozen Irish Cream Mousse Cake

Frozen Irish Cream Mousse Cake

  • Author: Lindsay
  • Prep Time: 6 hours
  • Cook Time: 0 minutes
  • Total Time: 6 hours
  • Yield: 10-12 Slices
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


This Frozen Irish Cream Mousse Cake is completely no bake, incredibly smooth and so creamy! The flavor of the Irish Cream is spot on, and with the chocolate, I am in love!



  • 14 oz package Oreos, ground into crumbs
  • 6 tbsp unsalted butter, melted


  • 1 1/2 cups heavy whipping cream, cold
  • 3/4 cup powdered sugar
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/3 cup Irish Cream Liquor
  • 1 tsp vanilla extract


  • 1 1/2 cups heavy whipping cream, cold
  • 1 tbsp (15 ml) Irish Cream Liquor
  • 1/2 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder


  • 3/4 cup heavy whipping cream, cold
  • 1 tbsp Irish Cream Liquor
  • 6 tbsp powdered sugar
  • Chocolate sauce, optional


1. Line the bottom of a 9 inch springform pan with aluminum foil, wrapping it around the removable bottom of the pan.
2. To make the crust, combine the melted butter and Oreo crumbs and stir until combined.
3. Add the crumb mixture to the springform pan and press into the bottom in an even layer. Set aside.
4. To make the ice cream, whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Set whipped cream aside.
5. Beat cream cheese on medium-high speed for 2-3 minutes until light and fluffy.
6. Slowly add the sugar to the cream cheese while mixing.
7. Add the Irish Cream Liquor and vanilla extract and beat until smooth and creamy, scraping down the sides to make sure everything is well combined.
8. Fold the whipped cream into the cream cheese mixture until well combined.
9. Spread the ice cream evenly into the crust, then set in the freezer.
10. To make the mousse layer, whip the heavy whipping cream, Irish Cream Liquor, powdered sugar and cocoa powder on high speed until stiff peaks form.
11. Spread the mousse into an even layer on top of the ice cream.
12. Cover the cake and freeze until firm, 4-6 hours.
13. Remove the cake from the springform pan.
14. To make the whipped cream topping, whip the heavy whipping cream, Irish Cream Liquor and powdered sugar on high speed until stiff peaks form.
15. Pipe the whipped cream around the outer edge of the cake. I used Ateco tip 844, but Wilton 2D or 1M would work as well.
16. Drizzle the cake with chocolate sauce, then freeze until ready to serve. Allow cake to sit out for about 15 minutes before serving.


  • Serving Size: 1 Slice
  • Calories: 492
  • Sugar: 31.8 g
  • Sodium: 108.5 mg
  • Fat: 36.6 g
  • Carbohydrates: 35.3 g
  • Protein: 4 g
  • Cholesterol: 109.5 mg

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Frozen Irish Cream Mousse Cake slice on a plate
Close-up of a Frozen Irish Cream Mousse Cake on a cake stand

Frozen Irish Cream Mousse Cake - chocolate and Irish cream combine to make this amazing frozen cake!

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  1. Elsa

    Wow what a cake! I just made it for thanksgiving along with your Nutella chocolate layer cake and just wow everyone was so impressed! My mom is Irish and she loved this cake. You could really taste the Baileys in the best way possible. I’ve made other desserts with Baileys that were nowhere close to as good as this cake. Thank you so much for posting! Definitely will be making this one again as well as the Nutella cake! 

  2. Rosalyn Burtch

    After going through your recipes, I finally found the exact dessert I was looking for and emailed you recently asking if you have a recipe for a No Bake Baileys Cheesecake. Yayyyy….I am making the Frozen Irish Cream Mousse Cake and it’s gonna provide lots of dessert lovers with mmmmmmm’s…..and ahhhhhh’s of satisfaction at work this coming Valentines. 🙂

  3. Siobhan

    This cake was incredibly good!! Every thing about it was amazing-the thick oreo crust, the rich cream cheese layer, the silky smooth chocolate mousse, and the light irish whipped cream. I served ours with hot fudge, and it was perfect. I will definitely be making this again. Thanks, Lindsay!

  4. marann

    Hi Lindsay this recipe looks gorgeous. I’d like to make it for when my friends visit from abroad. Can you please tell me how long it can stay in the freezer? Thanks. 

      1. Monica

        We actually made two at the same time. Ate one and the other was used a month later. JUST as FABULOUS!!! Thank you!

  5. EJ

    The title is a little misleading – it says frozen, but then you say for it to be stored in the fridge. Can it be stored in the fridge for long periods of time? For example, if I made it a day in advance, would I need to keep it in the fridge or freezer?


    1. Lindsay

      I’m sorry it appears misleading, but it isn’t. It was actually an error. The instructions say to freeze the cake until firm, which is correct. Once complete, it should be stored in the freezer, not the fridge, which was an oversight when writing it. That said, the base of the ice cream is cream cheese, which won’t melt when stored in the fridge for several hours.

  6. Rachel @ Mesa Cooking Co.

    Those layers are SO impressive! This cake looks absolutely beautiful and your pictures make me wish this was in my kitchen like right now! 

  7. Mir

    You and Julianne take my favorite blogging pics in the business. They’re always gorgeous, and I could just stare at both of your blogs forever. Now I can stare at your cookbooks, too! This cake is no exception. Wow.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29