No bake cookies and cream mousse cake is a delightful dessert that combines the irresistible flavors of cookies and cream with a light and airy mousse. The Oreo mousse cake no-bake recipe is perfect for those who want to satisfy their sweet tooth without spending hours in the kitchen.
Whether you’re hosting a dinner party or simply craving a decadent treat, cookies and cream mousse cake will impress your guests and leave them wanting more. With just a few simple ingredients and minimal prep time, you can create a show-stopping dessert that will have everyone asking for the recipe.
If you’re a fan of chocolate cream cookies (such as Oreo) and particularly enjoy McDonald’s Oreo McFlurry, then you’re in for a treat with this one! This mousse cake can also be referred to as a cookies n cream mousse dessert or even a Lasagna – whichever name tickles your fancy!
Prep Time
- Time to Prepare: 20 minutes
- No Cooking Time Required
- Dessert Category
- American Cuisine
- Ready in Just 20 Minutes
Ingredients
For making a delicious No Bake Cookies and Cream Mousse Cake, you will need a variety of ingredients divided into different sections.
Crust
Chocolate Cream Cookies: Provides the base with a rich chocolate flavor and crunchy texture.
Unsalted Butter: Bind the cookie crumbs together for a firm crust.
Pinch Of Salt: Enhances the overall flavor by balancing the sweetness.
Cookies And Cream Mousse
Cream Cheese: Adds a creamy texture and tangy flavor to the mousse.
Granulated Sugar: Sweetens the mousse to balance the cream cheese’s tanginess.
Vanilla: Adds a subtle, aromatic flavor to the mousse.
Heavy Cream: Whipped to add lightness and volume to the mousse.
Chocolate Cream Cookies: Incorporated into the Oreo mousse for additional crunch and chocolate flavor.
Chocolate Ganache
Heavy Cream: Provides a rich and smooth texture for the ganache.
Dark Or Semi-Sweet Chocolate: Melts to create a luscious, chocolatey topping.
Decoration
For the decoration of no bake whipped cream desserts you’ll need:
Heavy Cream: Whipped to create a light, airy finishing layer.
Sugar: Sweeten the whipped cream for the topping.
Chocolate Cream Cookies: A final crunchy and decorative element is added.
Directions For Making Cookies And Cream Mousse Cake
The process is straightforward and requires minimal effort, making no bake desserts with heavy whipping cream accessible to anyone who wants to try this unique dessert.
Prepare the Crust
- Pulse the cookies, melted butter, and salt in a food processor until they create a smooth crumb.
- Cover a 9×9 pan with parchment paper.
- Firmly press the cookie crumb into the pan using a spoon or measuring cup, compacting no-bake whipped cream desserts to create a crust.
- Chill in the freezer as you prepare the other parts.
- Freeze until ready to use
Make Cookies and Cream Mousse
- Crush the chocolate cream cookies and keep them aside, these will help to enhance the flavor of the cookies and cream mousse recipe.
- Mix the cream cheese with sugar and vanilla in a bowl until smooth.
- Pour in the heavy cream and whisk until the mixture becomes thick and holds its shape.
- Gently stir in the crushed cookies to make Oreo mousse dessert (feel free to taste and add more if needed).
- Put the chopped chocolate or chocolate chips in a heatproof bowl.
- Heat the cream until no-bake desserts with heavy whipping cream boil, then pour it over the chocolate.
- Cover with a lid or plate for 5 minutes, then stir until a smooth, shiny ganache is formed.
Dessert Assembling
- Take the pan out of the freezer.
- For 4 Layers: Apply half of the cookies and cream mousse on the cookies with an offset spatula. Pour half of the ganache and spread it evenly. Chill in the freezer for 10 minutes to set the ganache. Repeat the process with the remaining mousse and ganache for the first layer.
- For 2 Layers: Apply the cookies and cream mousse with an offset spatula. Pour the ganache and spread it out. Allow the ganache to set in the freezer before moving on to decorating.
- Cover Oreo chocolate mousse cake and refrigerate overnight (minimum 4 hours) to chill.
Chill
Simply cover the pan and place it in the refrigerator! It’s best to refrigerate overnight, but 4 hours should be sufficient to allow everything to set.
Decoration
- Beat heavy cream and sugar until it reaches a medium-peak consistency.
- Spread the whipped cream on the cooled cake, then sprinkle crushed cookies on top.
- Serve the cake and savor every bite!
Frequently Asked Questions
Can I leave out the cream cheese in this recipe?
Certainly! Feel free to omit the cream cheese and substitute it with an additional ½ cup of heavy cream. Whip the cream and sugar until they form stiff peaks, and then gently fold in the crushed cookies. I find that using cream cheese adds extra stability to the mousse.
Can I incorporate double-stuffed Oreos into this recipe?
You should be able to, but I have yet to try using double-stuffed cookies in this recipe.
Is it possible to make this mousse cake as individual desserts?
Sure, it’s possible to put together the elements of this cake in individual dessert cups.
How can I properly store a cookies and cream mousse cake?
StoStore in a sealed container in the refrigerator for a maximum of 5 days. re in a sealed container in the refrigerator for a maximum of 5 days.
Try Out My Other Recipes!
If you like this recipe, you can also try my other popular recipes that you’ll surely add to your dessert menu:
No Bake Cookies And Cream Mousse Cake – Delicious Dessert
Ingredients
Crust:
- 35 chocolate cream cookies 450g
- 6 tbsp unsalted butter 85g, melted
- Pinch of salt
Cookies and cream mousse:
- 1 8 z block cream cheese 226g
- 2-4 tablespoons granulated sugar to taste
- ½ tsp vanilla
- 2 cups heavy cream 480g, chilled
- 20 chocolate cream cookies 260g
Chocolate ganache:
- 1 cup heavy cream 240g
- 200 g dark or semi-sweet chocolate 1 cup in chips
Decoration:
- ¾ cup heavy cream 180g, chilled
- 1 tbsp sugar
- 3-4 chocolate cream cookies crushed
Instructions
Crust:
- Blend cookies, melted butter, and salt in a food processor until fine crumbs form.
- Line a 9×9 pan with parchment paper.
- Press the crumbs into the pan tightly to make a crust.
- Place the pan in the freezer.
Cookies And Cream Mousse:
- Grind chocolate cream cookies and set aside.
- In a bowl, mix cream cheese with sugar and vanilla until smooth.
- Add heavy cream and whisk until thick and holds shape.
- Fold in the crushed cookies (adjust to taste).
Chocolate Ganache:
- Put chopped chocolate or chocolate chips in a heatproof bowl.
- Bring cream to a boil, then pour it over the chocolate.
- Cover the bowl and let it sit for 5 minutes.
- Stir until smooth and shiny.
Assembly:
- Take the pan out of the freezer.
Option 1 (4 layers):
- Spread half of the cookies and cream mousse over the crust.
- Pour half of the ganache over the mousse and spread it out.
- Freeze for 10 minutes.
- Repeat with remaining mousse and ganache.
Option 2 (2 layers):
- Spread all of the cookies and cream mousse over the crust.
- Pour all of the ganache over the mousse and spread it out.
- Freeze until the ganache sets.
- Cover the cake and chill in the fridge overnight (at least 4 hours).
Decoration (Optional):
- Whip heavy cream with sugar until medium peaks form.
- Spread the whipped cream on top of the chilled cake.
- Sprinkle with crushed cookies.
- Serve and enjoy!
