Oreo Mousse Cake Recipe

Introduction

This Oreo Mousse Cake is a decadent treat combining a crunchy Oreo crust with a rich, creamy chocolate mousse topped with whipped cream. Perfect for any occasion, it’s easy to make and sure to impress your guests.

Ingredients

• 14.3 oz Oreo Cookies (crushed, 1 package – standard Oreos, not double stuffed)
• ⅓ cup unsalted butter (melted)
• 8 oz semi-sweet chocolate chips (melted)
• 3 cups heavy whipping cream
• ½ cup confectioner’s sugar

Instructions

1. Step 1: Combine the crushed Oreos and melted butter in a mixing bowl, mixing until the crumbs are evenly moist.
2. Step 2: Press the Oreo mixture firmly into the bottom of a lined 9-inch springform pan. Chill in the freezer while preparing the filling.
3. Step 3: Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each until smooth. Set aside to cool slightly.
4. Step 4: In a chilled bowl, whip the heavy cream and confectioner’s sugar on medium speed until stiff peaks form.
5. Step 5: Gently fold half of the whipped cream into the cooled melted chocolate until well combined.
6. Step 6: Pour the chocolate mousse over the Oreo crust in the springform pan and spread evenly to the edges.
7. Step 7: Spread the remaining whipped cream evenly over the chocolate layer.
8. Step 8: Sprinkle with additional crushed Oreo pieces on top.
9. Step 9: Cover loosely and refrigerate for about 4 hours or until set before serving.

Tips & Variations

• Chill the mixing bowl before whipping cream to help achieve stiffer peaks faster.
• Use dark or milk chocolate chips instead of semi-sweet for different flavor profiles.
• For extra texture, fold in chopped Oreos into the chocolate mousse before layering.
• Freeze the cake for a firmer mousse texture and slice easily with a warm knife.

Storage

Store the Oreo Mousse Cake covered in the refrigerator for up to 3 days. To serve after storage, let it sit at room temperature for 10-15 minutes for the best texture. Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with other chocolate sandwich cookies or even graham crackers for a different flavor and texture.

Is it necessary to chill the bowl before whipping the cream?

While not mandatory, chilling the bowl helps the cream whip faster and hold stiff peaks better, resulting in a fluffier mousse.

Oreo Mousse Cake Recipe

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4.6 from 108 reviews

This Oreo Mousse Cake is a decadent no-bake dessert combining a crunchy Oreo cookie crust with a rich, chocolate mousse filling topped with whipped cream and more crushed Oreos. It’s perfect for chocolate and cookie lovers looking for an elegant yet easy-to-make treat.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 14.3 oz Oreo Cookies, crushed (1 standard package, not double stuffed)
• ⅓ cup unsalted butter, melted

Mousse

• 8 oz semi-sweet chocolate chips, melted
• 3 cups heavy whipping cream
• ½ cup confectioner’s sugar

Instructions

1. Prepare the crust: Combine the crushed Oreos and melted butter in a mixing bowl. Stir thoroughly until the crumbs are fully moistened by the butter for a consistent texture.
2. Press crust into pan: Press the Oreo and butter mixture firmly into the bottom of a lined 9-inch springform pan to create an even base. Place the pan in the freezer to chill until ready to add the mousse filling.
3. Melt chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second bursts, stirring well after each, until fully melted and smooth. Set aside to cool slightly but do not let it harden.
4. Whip cream: Using a stand mixer fitted with the whisk attachment, whip the heavy cream and confectioner’s sugar on medium speed until stiff peaks form. For best results, ensure the mixing bowl is chilled before whipping.
5. Combine chocolate and cream: Gently fold half of the whipped cream into the slightly cooled melted chocolate, carefully mixing until just combined to keep the mousse light and airy.
6. Assemble mousse layer: Pour the chocolate mousse mixture over the chilled Oreo crust in the springform pan. Spread evenly to the edges to form a smooth, uniform layer.
7. Add whipped topping: Spread the remaining whipped cream evenly over the chocolate mousse layer to create a creamy topping.
8. Garnish: Sprinkle additional crushed Oreo pieces over the top of the whipped cream for extra texture and visual appeal.
9. Chill to set: Cover the cake loosely with plastic wrap or foil and refrigerate for approximately 4 hours, or until the mousse is firm and set for clean slicing.

Notes

• For best whipping results, chill the mixing bowl and whisk attachment ahead of time.
• Use regular Oreos, not double stuffed, for ideal crust texture.
• The cake must be refrigerated to set properly; avoid freezing after assembly.
• Can be garnished with additional chocolate shavings or fresh berries for variation.
• Springform pan lining with parchment paper makes removal easier and cleaner.

Keywords: Oreo mousse cake, no bake dessert, chocolate mousse, Oreo crust, easy cake recipe, chocolate dessert