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.
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
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!
You should be able to, but I have yet to try using double-stuffed cookies in this recipe.
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.