Creamy St. Patrick’s Irish Coffee Cream Bars Easy Homemade Recipe with Pistachio Crunch
These creamy Irish coffee cream bars feature a smooth coffee-infused filling topped with a crunchy pistachio layer, perfect for St. Patrick’s Day or any cozy occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: Irish
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 150g)
- ⅓ cup unsalted butter, melted (75g)
- ¼ cup granulated sugar (50g)
- 8 oz cream cheese, softened (225g)
- ½ cup powdered sugar (60g)
- ⅓ cup brewed strong coffee, cooled (80ml)
- ¼ cup Irish cream liqueur (60ml)
- 1 tsp vanilla extract
- 1 cup heavy cream (240ml)
- ½ cup shelled pistachios, roughly chopped (60g)
- 2 tbsp brown sugar (25g)
- 1 tbsp unsalted butter (14g)
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup melted unsalted butter, and ¼ cup granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
- Transfer the crumb mixture to the lined 8×8-inch pan. Use the back of a spoon or your fingers to press firmly and evenly into the bottom. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
- In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy (about 2 minutes). Slowly add cooled brewed coffee, Irish cream liqueur, and vanilla extract, mixing until fully incorporated.
- In a separate chilled bowl, whip the heavy cream to soft peaks using an electric mixer.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, folding slowly to keep the filling light and fluffy.
- Spread the creamy filling evenly over the cooled crust, smoothing the top with a spatula.
- In a small skillet over medium heat, melt 1 tbsp butter. Add chopped pistachios and brown sugar, stirring constantly for 3-4 minutes until pistachios are toasted and sugar caramelizes. Remove from heat and let cool slightly.
- Sprinkle the pistachio crunch evenly over the creamy layer, pressing gently so it sticks but doesn’t sink in.
- Refrigerate the bars for at least 3-4 hours, preferably overnight, to allow layers to set and flavors to meld.
- Once set, use the parchment paper to lift the bars out of the pan. Cut into squares and serve chilled.
Notes
Soften cream cheese to room temperature before mixing for smooth texture. Fold whipped cream gently to keep filling light. Toast pistachios until fragrant but not bitter. Chill bars overnight for best flavor and texture. Baking the crust improves texture but can be skipped if short on time.
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 180
- Fat: 12
- Carbohydrates: 14
- Protein: 3
Keywords: Irish coffee bars, pistachio crunch, St. Patrick’s Day dessert, creamy coffee bars, easy homemade bars