Oreo Mousse Cake Recipe

Introduction

This Oreo Mousse Cake is a decadent treat combining a crunchy Oreo crust with rich, creamy chocolate mousse topped with whipped cream. Perfect for Oreo lovers, it’s an easy no-bake dessert that delivers impressive flavor and texture.

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, stirring 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 you prepare the filling.
3. Step 3: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring well between each until fully melted and smooth. Allow to cool slightly.
4. Step 4: Using a stand mixer with the 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. Step 5: Gently fold half of the whipped cream into the cooled melted chocolate until just combined. Avoid overmixing to keep it light and airy.
6. Step 6: Pour the chocolate mousse onto the Oreo crust in the springform pan, spreading it evenly to the edges.
7. Step 7: Spread the remaining whipped cream evenly over the chocolate layer to create a smooth topping.
8. Step 8: Sprinkle with additional crushed Oreo pieces for garnish.
9. Step 9: Cover the cake loosely and refrigerate for about 4 hours to set before serving.

Tips & Variations

• Chilling the mixing bowl and whisk before whipping cream helps achieve better volume and texture.
• For a richer flavor, try using dark chocolate chips instead of semi-sweet.
• Add a teaspoon of vanilla extract to the whipped cream for extra depth of flavor.
• Use a food processor to finely crush the Oreos for a smoother crust texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for 10-15 minutes for easier slicing. This cake does not freeze well due to the whipped cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use double stuffed Oreos for the crust?

Yes, but the crust may be sweeter and softer due to the extra cream filling, which could affect texture slightly.

Is it necessary to chill the cake before serving?

Yes, chilling allows the mousse to set properly and helps the flavors meld together for the best taste and texture.

Oreo Mousse Cake Recipe

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★★★★★

4.7 from 145 reviews

This Oreo Mousse Cake is a decadent no-bake dessert featuring a crunchy Oreo cookie crust layered with rich semi-sweet chocolate mousse and topped with fluffy whipped cream and crushed Oreo pieces. Perfect for any Oreo lover seeking an indulgent yet easy-to-make treat.

• Author: Dylan
• 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

• 14.3 oz Oreo Cookies (crushed, standard Oreos, 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 Oreo cookies and melted butter in a mixing bowl. Mix thoroughly until the crumbs are evenly moistened by the butter.
2. Form the crust: Press the Oreo mixture firmly and evenly into the bottom of a lined 9-inch springform pan. Place the pan in the freezer to chill and set until ready to add filling.
3. Melt the chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second increments, stirring after each session until the chocolate is fully melted and smooth. Set aside to cool slightly but do not allow it to harden.
4. Whip the cream: In a chilled bowl attached to a stand mixer with the whisk attachment, whip the heavy cream and confectioner’s sugar on medium speed until stiff peaks form. This ensures a light and airy mousse texture.
5. Combine chocolate and cream: Gently fold half of the whipped cream into the cooled melted chocolate. Use a spatula or spoon to fold carefully to maintain airiness, mixing until evenly combined.
6. Assemble mousse layer: Pour and spread the chocolate mousse mixture evenly over the chilled Oreo crust in the springform pan, reaching the edges.
7. Add whipped topping: Evenly spread the remaining whipped cream over the chocolate mousse layer to create a smooth, fluffy top.
8. Garnish: Sprinkle additional crushed Oreo cookie pieces over the whipped cream layer for extra texture and visual appeal.
9. Chill: Cover the cake loosely and refrigerate for approximately 4 hours to allow the mousse to set completely before serving.

Notes

• For best results, chill the mixing bowl and whisk attachment before whipping the cream to help it whip faster and achieve maximum volume.
• Ensure the melted chocolate is cooled but still pourable before folding in the whipped cream to prevent melting the cream.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
• This cake is best served chilled and should be stored in the refrigerator.
• Press the crust firmly to avoid a crumbly base when slicing.

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