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Oreo Mousse Cake Recipe

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★★★★★

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.

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

  1. Prepare the crust: Combine the crushed Oreos and melted butter in a mixing bowl, stirring until the crumbs are evenly moistened.
  2. 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.
  3. 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.
  4. 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.
  5. Fold chocolate into cream: Gently fold half of the whipped cream into the slightly cooled melted chocolate until fully combined and smooth.
  6. Assemble the mousse layer: Pour the chocolate mousse mixture over the chilled Oreo crust in the springform pan and spread evenly to the edges.
  7. Add the whipped cream layer: Spread the remaining whipped cream evenly over the chocolate mousse layer for a creamy top.
  8. Top with Oreos: Sprinkle additional crushed Oreo pieces over the whipped cream layer to garnish and add texture.
  9. 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

Find it online: https://cookwithruby.com/oreo-mousse-cake-recipe/