Oreo Mousse Cake Recipe

Introduction

This Oreo Mousse Cake is a rich and creamy dessert combining the classic cookies with smooth chocolate mousse. It’s easy to make and perfect for any Oreo lover looking for a sweet treat that impresses without stress.

Ingredients

• 1 package (14.3 ounces) Oreo cookies, crushed
• 1/3 cup butter, melted
• 8 ounces semisweet chocolate, chopped
• 3 cups heavy whipping cream
• 1/2 cup confectioners’ sugar
• Additional whole or crushed Oreos, optional

Instructions

1. Step 1: In a small bowl, combine 2 cups of crushed Oreo cookies with the melted butter. Press the mixture firmly onto the bottom of a greased 9-inch springform pan to form the crust. Refrigerate while you prepare the filling.
2. Step 2: Place the chopped semisweet chocolate in a large microwave-safe bowl. Microwave on high just until melted, stirring until smooth. Allow the chocolate to cool to room temperature.
3. Step 3: In a separate bowl, beat the heavy whipping cream and confectioners’ sugar until stiff peaks form. Gently fold 4 cups of the whipped cream into the cooled chocolate until well combined.
4. Step 4: Spread the chocolate mousse evenly over the Oreo crust. Top with the remaining whipped cream and smooth the surface. Cover the cake and refrigerate for about 3 hours, or until set.
5. Step 5: If desired, garnish the chilled mousse cake with additional whole or crushed Oreos before serving.

Tips & Variations

• For an extra crunch, add a layer of finely chopped nuts between the crust and mousse.
• Use dark chocolate instead of semisweet for a richer, more intense flavor.
• Make mini versions in individual cups for easy serving at parties.
• Ensure the chocolate is fully cooled before folding in whipped cream to prevent melting.

Storage

Store the Oreo Mousse Cake covered in the refrigerator for up to 3 days. To reheat any leftovers, allow them to come to room temperature briefly; this dessert is best served chilled and not heated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with chocolate wafer cookies or another favorite cookie for a different flavor and texture.

Is it necessary to use a springform pan?

While a springform pan makes it easier to remove the cake, you can use a regular cake pan lined with parchment paper, but removing the cake may require extra care.

Oreo Mousse Cake Recipe

Print Recipe

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4.7 from 673 reviews

This Oreo Mousse Cake is a decadent no-bake dessert featuring a crunchy Oreo cookie crust layered with rich semisweet chocolate mousse and fluffy whipped cream. Perfect for chocolate lovers, this easy-to-make cake is chilled to set and optionally garnished with extra Oreos for an irresistible treat.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 package (14.3 ounces) Oreo cookies, crushed (about 2 cups for crust)
• 1/3 cup butter, melted

Mousse

• 8 ounces semisweet chocolate, chopped
• 3 cups heavy whipping cream
• 1/2 cup confectioners’ sugar

Optional Garnish

• Additional whole or crushed Oreos

Instructions

1. Prepare the crust: In a small bowl, combine 2 cups of the crushed Oreo cookies with the melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly onto the bottom of a greased 9-inch springform pan to form an even crust. Refrigerate the crust until you are ready to use it.
2. Melt the chocolate: Place the chopped semisweet chocolate in a large microwave-safe bowl. Microwave on high in short bursts, stirring frequently, until the chocolate is just melted and smooth. Allow the melted chocolate to cool to room temperature so it doesn’t melt the whipped cream when combined.
3. Whip the cream: In a separate mixing bowl, beat the heavy whipping cream with the confectioners’ sugar until stiff peaks form. This means the cream holds its shape firmly when the beaters are lifted.
4. Make the mousse: Gently fold 4 cups of the whipped cream into the cooled melted chocolate. Be careful not to deflate the cream to maintain a light and airy texture.
5. Assemble the cake: Spread the chocolate mousse evenly over the prepared Oreo crust in the springform pan. Then, spread the remaining whipped cream over the top layer for a creamy finish.
6. Chill and set: Cover the assembled cake and refrigerate for about 3 hours, or until firm and set.
7. Optional garnish: Before serving, garnish the cake with additional whole or crushed Oreos if desired.

Notes

• Make sure the melted chocolate is completely cooled before folding in the whipped cream to prevent the mousse from becoming runny.
• Use a springform pan for easy removal of the delicate mousse cake.
• Crushing Oreos finely will help create a firm and even crust.
• You can substitute the Oreo crust with gluten-free chocolate sandwich cookies if needed.
• For best results, chill the cake overnight.

Keywords: Oreo mousse cake, no-bake dessert, chocolate mousse cake, Oreo crust cake, easy chocolate dessert