Oreo Mousse Cake Recipe

Introduction

This Oreo Mousse Cake is a luscious and creamy dessert that combines a crunchy Oreo crust with rich chocolate mousse and fluffy whipped cream. It’s perfect for any occasion when you want a no-bake treat that’s easy to prepare yet impressive to serve.

Ingredients

• 1 package Oreo Cookies (standard, crushed)
• 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. Mix until the crumbs are evenly moistened.
2. 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 preparing the filling.
3. Step 3: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each until smooth. Set aside to cool slightly.
4. Step 4: In a chilled mixing 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 slightly cooled melted chocolate until combined and smooth.
6. Step 6: Pour and spread the chocolate mixture evenly over the Oreo crust in the springform pan.
7. Step 7: Evenly spread the remaining whipped cream over the chocolate layer.
8. Step 8: Sprinkle additional crushed Oreo pieces on top for garnish.
9. Step 9: Cover loosely with plastic wrap and refrigerate for about 4 hours to set before serving.

Tips & Variations

• Chill the mixing bowl before whipping cream to achieve better volume and stiffness.
• For extra texture, fold in some mini chocolate chips or chopped nuts into the mousse layer.
• Use double-stuffed Oreos for a richer cookie crust if desired.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, remove from the fridge and let it sit at room temperature for 10 minutes for the best texture. Do not freeze, as it can affect the mousse consistency upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake one day in advance and refrigerate it for up to 3 days. This allows the flavors to meld and the mousse to set perfectly.

Can I use a different chocolate instead of semi-sweet chips?

Absolutely. You can substitute with dark or milk chocolate chips depending on your preferred sweetness and flavor profile.

Oreo Mousse Cake Recipe

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★★★★★

4.5 from 109 reviews

This Oreo Mousse Cake is a decadent no-bake dessert featuring a crunchy Oreo crust, a luscious semi-sweet chocolate mousse layer, and a fluffy whipped cream topping sprinkled with Oreo crumbs. Perfect for chocolate lovers and easy to prepare, it combines creamy textures and rich flavors in a stunning 9-inch springform pan cake.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 package Oreo Cookies (standard, crushed)
• ⅓ cup unsalted butter (melted)

Mousse

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

Topping

• Additional crushed Oreo pieces (for garnish)

Instructions

1. Prepare the crust: Combine the crushed Oreos and melted unsalted butter in a mixing bowl. Stir until the mixture is well combined and the crumbs are evenly moistened.
2. Form the crust: Press the Oreo and butter mixture firmly into the bottom of a lined 9-inch springform pan. Place the pan in the freezer to chill while preparing the mousse filling.
3. Melt the chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second increments, stirring after each interval until fully melted and smooth. Set aside to cool slightly but do not let it harden.
4. Whip the cream: Using the whisk attachment of a stand mixer or electric mixer, whip the heavy cream and confectioner’s sugar on medium speed until stiff peaks form. For best results, chill the mixing bowl beforehand.
5. Combine chocolate and cream: Gently fold half of the whipped cream into the slightly cooled melted chocolate until fully incorporated, creating a smooth chocolate mousse layer.
6. Assemble the mousse layer: Pour and spread the chocolate mousse evenly over the chilled Oreo crust in the springform pan, smoothing it out to the edges.
7. Add the remaining whipped cream: Spread the remaining whipped cream uniformly over the chocolate mousse layer to create a contrasting, fluffy topping.
8. Garnish and chill: Sprinkle additional crushed Oreo pieces on top for decoration. Cover the cake loosely and refrigerate for approximately 4 hours to set before serving.

Notes

• Chilling the mixing bowl before whipping cream helps achieve stiffer peaks.
• Use a springform pan for easy removal of the cake.
• This dessert is best served chilled and consumed within 2-3 days for freshness.
• Double stuffed Oreos may make the crust too moist; standard Oreos are preferred.
• For a firmer mousse, you can chill the chocolate mixture before folding in the cream.

Keywords: Oreo mousse cake, no bake Oreo cake, chocolate mousse dessert, Oreo dessert, whipped cream cake