White chocolate and cream cheese mix with dulce de leche to create a light and airy no-bake caramel filling for the chocolate sandwich cookie crust.
There’s always a reason to appreciate a no-bake dessert. In summer, it’s our craving to soak up all the summer sun that keeps us out of the kitchen and at the pool or shopping for sundresses. Come holiday season, no bake sweets save the day when oven time is at a premium with all the Thanksgiving turkeys and all the Christmas pies.
But you can still have your dessert, and eat it too, even when there’s no room at the inn.
Julianne Bayer’s new book, No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More is here to save your sweet cravings day with recipes like this Dulce de Leche Pie you’ll find at the end of this post.
Julianne is the blogger behind Beyond Frosting, and her blog is a feast for any sugar-lover’s eyes and her book features recipes that skip the oven with most of her easy recipes requiring only a mixer and a refrigerator. The Banana Cream Pudding Cheesecake alone will be your saving grace but leave room for S’mores Lasagna, No-Churn Snickerdoodle Cookie Dough Ice Cream, Salted Pistachio Dark Chocolate Truffles and Lemon Raspberry Icebox Cake.
And that’s where we’re just getting started.
Julianne started baking at an early age, often helping her mom in the kitchen. “Even though baking can be stressful at times, my favorite part of about it actually sharing the desserts with family and friends,” Julianne says. “I love to see their reactions when they take the first bite. I am always the one looking for an excuse to bring dessert. ‘Oh, it’s someone’s birthday? Awesome!'”
She loves gathering inspiration by going out to restaurants and trying new desserts. “It’s difficult because I try not to eat a lot of excess sugar, but there is nothing more fun than exploring a new city and eating as much as you can stomach for 48 hours,” notes Julianne.
No-Bake Treats is Julianne’s first book, and its concept stems simply from her love of no-bake desserts. “They’re usually more approachable than recipes that require baking,” she says. “I offer lots of different types of no-bake recipes on my blog, and those are some of my most popular recipes, so I knew my audience would respond to that. These types of desserts are also great to make ahead of time, and can be quicker than baked recipes, so it offers a bit of convenience for busy families.”
“This cookbook allowed me to dig deeper and push some of my own limits with new ideas and techniques,” she notes. Julianne’s soft spot is the cheesecake chapter — specifically recipes like her Ultimate Oreo Birthday Cake Cheesecake, Blackberry White Truffle Cheesecake, and her Bourbon Butterscotch Pudding Pie. By the way, if you just managed to read that without suddenly developing the most intense craving for one of those aforementioned treats, then our hats are off to you!
And now, my List of 10 Q’s for Julianne’s A’s
1. Describe your recipes in 3 words:
Decadent, fun, approachable.
2. If you could be one blogger other than yourself, who would you be?
I am inspired by people who are doing something fun and unique such as Sprinkle Bakes and Sweetapolita even though what I make is so different from them, they are just the most creative people ever! I also really admire bloggers who are so connected with their readers. Amanda from I Am Baker does weekly Facebook Live videos and she is just herself. Sally from Sally’s Baking Addiction is so passionate about what she does that she shares every detail you need to make her recipes. Also, Jocelyn Delk Adams from Grandbaby Cakes. She crushed it and she has taking her blog and turned it into a platform to pursue her dreams and her brand and she inspires me to push myself all the time.
3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
It’s really hard for me to keep up with everyone, there’s so many talented bloggers.
If you read my blog, you know I am besties with Lindsay from Life Love and Sugar. Between her cheesecakes and her cakes, I can’t even handle it. Even though we talk frequently, I still enjoy reading her stories.
I love Bakers Royale, her photography is just so gorgeous and I love how she styles her food.
I also love reading Christina’s blog, Dessert for Two. Her writing always has me coming back for more.
4. What is the one kitchen tool you could never give up?
Can I choose 3? My KitchenAid mixer, my offset spatula and my springform pan. Seriously though, I need all 3.
5. What dish are you obsessed with mastering that you just can’t get quite right?
I really want to evolve my baking skills to include more from-scratch cake recipes and yeast dough recipes. This has been something I’ve always wanted to tackle. My readers love convenience baking, and if that means using a cake mix, that’s okay with me.
6. What did you have for dinner last night?
My dinners are never exciting. After I get home from work and the gym, I usually eat something small like some veggies or an omelet. Sometimes I’ll make a sandwich or something. But when I do like to cook, I love making Spicy Sausage Pasta from Kevin and Amanda, and the Orange Chicken from the Express Lane Cooking cookbook. Oh and we often make the Chicken Flautas from Trish’s book, 100 Ways to Use Rotisserie Chicken.
7. What’s one secret talent outside of the kitchen nobody knows about you?
I love to wakesurf! I’m not sure how good I am, and I only go once or twice a year, but it’s so fun!
8. You’re happiest when cooking/eating:
Bagels with cream cheese, and a little bit of bacon never hurt anyone. But really though, nothing beats a fresh baked cookie.
9. The one secret to your success is?
Hard work. I can’t say there’s a secret to what has worked for me. Outside of my blog and writing my cookbook, I’ve always worked full-time. There is a constant stream of work that comes with blogging, and sometimes you have to fight through the creative slumps and pour yourself another cup of coffee. Other times I have so many ideas I can’t decide what to do next.
10. What’s next for you? Would you ever consider writing another book or opening a bakery?
Opening a bakery is never something I really wanted to do. Running a bakery is very hard work, and not that I am not all about working hard, but I think the pressure of running a bakery would take the fun out of baking for me. I worked in a bakery and ice cream shop for a few years in high school and even though I wasn’t getting up at 4am to bake, I could see just how much goes into running a bakery! It always impressed me. Early this fall I am launching a new design on my website, so I am focused on that right now.
Thank you Julianne for being one of our favorite foodie crushes! And now, let’s dig into that recipe.
Dulce de Leche Pie from No-Bake Treats
Leafing through No-Bake Treats left me in a quandry in deciding just which recipe to make. After consulting with my resident sweet tooth, aka husband, his love of caramel came through and this Dulce de Leche Pie was the clear winner in the battle for the non-baking.
Since it was my man’s preference to make this recipe, HE actually MADE THE RECIPE. This mama handed over the reigns and was out of the kitchen! Now that’s what I call a win-win.
It’s probably a good thing he did take over because I would have messed things up from the get go, starting with the Oreo crust. In all of my previous makings of Oreo crusts, I could never figure out why the crust was so crumbly. My husband solved the puzzle. I was getting rid of the creamy center, which is actually part of the glue for the crushed cookie crust. Me the doubting Thomas questioned his method. I was quickly proved wrong.
Conclusion: When making the crust, use the WHOLE cookie, including the filling.
We kept mostly true to Julianne’s recipe but made a few additions to satisfy my husband’s caramel and nut lust by adding crushed bourbon flavored pecans on top of a slather of canned dulce de leche mixed with a few tablespoons of cream to loosen it and make thinner.
I also used an 8-inch springform pan instead of the standard 9-inch to make the pie a little deeper. This is my FAVORITE springform pan (affiliate). It’s super sturdy and never leaks.
As a no-bake dessert, you don’t need an oven but you do need fridge time. This pie requires a 4-6 hour stay in the refrigerator to firm up the filling, so plan your timeline accordingly.
When I was taking photographs of the sliced pie, I let it sit at room temperature when I got distracted doing something else for a bit too long. The filling softened a bit but was still delicious. If you’re looking for the firmest version of this pie, cut and serve straight from the fridge.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- For the Crust
- 1 14-ounce package chocolate sandwich cookies, such as Oreos
- 8 tablespoons butter
- For the Filling
- 10 ounces white chocolate chips
- 1¼ cups plus 5 tablespoons heavy whipping cream, divided
- 1 cup powdered sugar
- 8 ounces cream cheese, softened at room temperature
- ¼ cup dulce de leche
- For the Topping
- 1 cup heavy whipping cream plus 2 tablespoons
- ¼ cup dulce de leche
- ½ cup honey vanilla bourbon pecans, chopped
- For the Crust
- Prepare an 8-inch springform pan with cooking spray and then wipe the sides gently with a paper towel. Pulse the whole cookies, including the frosting, in a food processor until fine. Microwave the butter in small microwave safe bowl in 30 second bursts until melted. Pour the cookie crumbs into a medium size bowl and drizzle with the melted butter. Stir until there are no crumbs left. Pour the crumbs into the springform pan and press firmly into the bottom and up the sides to create a thick crust.
- For the Filling
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Meanwhile, in a microwave-safe bowl, combine the white chocolate and 5 tablespoons of heavy whipping cream and microwave at 50 percent power for 60 to 90 seconds until the chocolate starts to melt. Whisk vigorously until the chocolate is completely smooth, then set aside for 10 to 15 minutes.
- Prepare the whipped cream by pouring the remaining 1¼ cups of whipping cream int the chilled mixing bowl. Beat the cream with an electric mixer on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
- Beat the cream cheese on medium-high speed for 2 to 3 minutes until its light and fluffy, scraping down the sides of the bowl occasionally. Slowly pour in the melted white chocolate and beat on low speed until the chocolate and cream cheese are well combined.
- Microwave the dulce de leche for about 20 to 30 seconds until it can be easily stirred. Pour the dulce de leche into the cream cheese mixture and beat until all of the ingredients are well mixed to form your mousse. Fold the prepared whipped cream into the mousse until combined. Pour the filling into the prepared piecrust and spread until the top is smooth. Cover with plastic wrap and refrigerate for 4 to 6 hours or until the filling is firm.
- For the Topping
- Prepare 1 cup of the whipped cream as described above, using just the whipped cream. Remove the springform pan edge. Microwave the dulce de leche and the 2 tablespoons of whipped cream in a microwave safe bowl for 30 seconds. Stir well to combine and allow to cool until just warm. Working quickly, spread in a circular motion in the center of the pie. Use a large star tip to pipe a whip cream border on the outside edges of the pie. Sprinkle the chopped pecans over the dulce de leche in the center of the pie. Refrigerate until ready to serve, or cut and serve immediately.
Visit Julianne and her blog at Beyond Frosting.
Purchase her book No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More here.
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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