Introduction

This Oreo Mousse Cake is a delightful no-bake dessert that combines a crunchy Oreo crust with a rich, creamy chocolate mousse topped with whipped cream. Perfect for any occasion, it’s easy to prepare and sure to impress family and friends.

A close-up of a two-layer cake slice being lifted from a white plate with a white marbled texture. The bottom layer is a thick, dark chocolate brownie, dense and slightly crumbly. The top layer is a creamy, light cookies and cream mixture with tiny dark cookie bits mixed throughout, giving it a speckled texture. The top of the slice is decorated with a swirl of white whipped cream and a small half cookie standing vertically on it. The whole cake on the plate is decorated with swirls of white whipped cream evenly spaced around the edge, each topped with a small dark cookie standing up. More crushed cookies are sprinkled thickly over the top layer of the whole cake. The photo has a soft focus on the background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a mixing bowl, combine the crushed Oreos and melted butter. Stir until the crumbs are evenly moistened.
Step 2: Press the Oreo mixture firmly into the bottom of a lined 9-inch springform pan. Place it in the freezer to chill while you prepare the filling.
Step 3: Melt the chocolate chips in a microwave-safe bowl by heating in 30-second increments, stirring between each until smooth. Set aside to cool slightly.
Step 4: In a chilled bowl, whip the heavy cream and confectioner’s sugar using a stand mixer with a whisk attachment at medium speed until stiff peaks form.
Step 5: Gently fold half of the whipped cream into the cooled melted chocolate until fully combined.
Step 6: Pour the chocolate mousse over the chilled Oreo crust, spreading it evenly to the edges of the pan.
Step 7: Evenly spread the remaining whipped cream over the chocolate layer.
Step 8: Sprinkle additional crushed Oreo pieces on top for garnish.
Step 9: Cover the cake loosely and refrigerate for about 4 hours or until the mousse is set.

Tips & Variations

For a richer crust, try using double stuffed Oreos or add a pinch of salt to balance the sweetness.
Chilling the bowl and whisk attachment before whipping the cream helps achieve stiff peaks faster.
Swap semi-sweet chocolate chips for dark or milk chocolate depending on your preferred sweetness level.
Add a splash of vanilla extract to the whipped cream for extra flavor.

Storage

Store the Oreo Mousse Cake covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When ready to serve, remove from fridge and let it sit at room temperature for about 10 minutes to soften slightly before slicing.

How to Serve

A slice of layered cookies and cream cake sits on a white plate with a vintage silver fork to the left. The bottom layer is a dark chocolate brownie, dense and slightly glossy. Above it is a thick middle layer of light cream mixed with cookie crumbs, creating a marbled gray-and-white texture. The top layer is decorated with white swirls of whipped cream, each topped with a mini whole chocolate cookie. In between the swirls, the surface is covered with crunchy crushed chocolate cookies. The cake is set on a blue cloth on a white marbled surface, with a blurred white cake stand holding the rest of the cake and a glass bottle of milk with two blue-and-white striped straws in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance and refrigerated until ready to serve, making it a convenient dessert option.

Can I freeze Oreo Mousse Cake?

While you can freeze it, the texture of the whipped cream may change upon thawing. If freezing, wrap tightly and consume within one month. Thaw in the refrigerator before serving.

Oreo Mousse Cake Recipe

Print Recipe

★★★★★

5 from 107 reviews

This Oreo Mousse Cake is a luscious and creamy no-bake dessert combining a crunchy Oreo cookie crust with layers of rich chocolate mousse and whipped cream, topped with extra Oreo crumbles. Perfect for Oreo lovers wanting an indulgent, elegant treat that requires minimal effort and no oven baking.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

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

Mousse and Topping

8 oz semi-sweet chocolate chips, melted
3 cups heavy whipping cream
½ cup confectioner’s sugar
Additional crushed Oreo pieces (for topping)

Instructions

Prepare the crust: Combine the crushed Oreos and melted butter in a mixing bowl, stirring until the crumbs are evenly moistened.
Form the crust base: Press the Oreo mixture firmly into the bottom of a lined 9-inch springform pan. Place in the freezer to chill and set while you prepare the mousse.
Melt the chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second increments, stirring between each until fully melted and smooth. Set aside to cool slightly but not harden.
Whip the cream: Using a stand mixer with a whisk attachment, whip the heavy cream and confectioner’s sugar on medium speed until stiff peaks form. For best results, chill the mixing bowl before whipping.
Fold chocolate into cream: Gently fold half of the whipped cream into the slightly cooled melted chocolate until fully combined and smooth.
Assemble the mousse layer: Pour the chocolate mousse mixture over the chilled Oreo crust in the springform pan and spread evenly to the edges.
Add the whipped cream layer: Spread the remaining whipped cream evenly over the chocolate mousse layer for a creamy top.
Top with Oreos: Sprinkle additional crushed Oreo pieces over the whipped cream layer to garnish and add texture.
Chill to set: Cover the cake loosely with plastic wrap and refrigerate for approximately 4 hours or until the mousse is firm and set.

Notes

Chilling the mixing bowl before whipping the cream helps achieve stiffer peaks faster.
Make sure the melted chocolate is cooled slightly before folding in the whipped cream to avoid melting the cream.
The cake can be stored covered in the refrigerator for up to 2 days.
For a stronger chocolate flavor, use dark chocolate chips instead of semi-sweet.

Keywords: Oreo mousse cake, no-bake chocolate mousse, Oreo dessert, easy mousse cake, chocolate mousse dessert