This Cookies and Cream Mousse Cake is a dream for anyone craving a decadent dessert without turning on the oven. It’s an easy, no-bake cake recipe that brings together classic cookie flavor and creamy mousse in a show-stopping dessert you’ll love making.
Key Ingredients & Substitutions:
- Oreo Cookies: Any chocolate sandwich cookies work.
- Cream Cheese: Full-fat is best for richness; a lighter version can be used.
- Heavy Cream: Whipping cream can be used.
- Powdered Sugar: Granulated sugar will make the mousse gritty.
Ingredients:
For the Crust:
- 25 Oreo cookies (about 1 package), finely crushed
- 6 tablespoons unsalted butter, melted
For the Mousse:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups heavy cream, cold
- 10 Oreo cookies, roughly chopped
For Garnish (Optional):
- Extra crushed Oreos
- Chocolate syrup
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Servings: 8-10
- Tools Needed: 9-inch springform pan, food processor (optional), electric mixer, spatula.
Step-by-Step Instructions:
1. Prepare the Crust
Combine the finely crushed Oreo cookies and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator while you prepare the mousse.
2. Make the Cream Cheese Base
In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Ensure there are no lumps for a silky mousse. Set this aside for a moment.
3. Whip the Heavy Cream
In a separate, cold bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip, as it can turn grainy. You want it light and airy.
4. Fold in the Whipped Cream
Gently fold the whipped cream into the cream cheese mixture until just combined. Over-mixing will deflate the mousse, so be gentle. This creates the light and fluffy texture for your no-bake cake recipe.
5. Add the Chopped Oreos
Fold in the roughly chopped Oreo cookies into the mousse mixture. Distribute them evenly throughout for a burst of cookie in every bite. This is the heart of your cookies and cream no-bake cake.
6. Assemble and Chill
Pour the mousse mixture over the chilled crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, until the no-bake cake is firm.
7. Garnish and Serve
Once firm, carefully remove the sides of the springform pan. Garnish your Cookies and Cream Mousse Cake with extra crushed Oreos or a drizzle of chocolate syrup, if desired. Slice and enjoy your delicious no-bake cake.
Variation Ideas:
- Mint Cookies and Cream: Use mint-flavored chocolate sandwich cookies for the crust and in the mousse.
- Peanut Butter Swirl: Swirl melted peanut butter into the mousse before chilling.
- White Chocolate: Add melted white chocolate to the cream cheese mixture for extra richness.
Storage Instructions:
Store your Cookies and Cream Mousse Cake covered in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices in an airtight container for up to 1 month; thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ):
Can I make this no-bake cake recipe ahead of time?
Yes, it’s perfect for making a day in advance as it needs ample chilling time.
My mousse isn’t setting, what happened?
Ensure your heavy cream was whipped to stiff peaks and the cake was chilled for the full recommended time.
Can I use a different type of cookie for the crust?
Absolutely, graham crackers, digestive biscuits, or even shortbread cookies work well.
Do I need a springform pan?
While ideal for easy removal, you can use a regular pie dish, but serving slices will be messier.
What if I don’t have a food processor for the crust?
You can place the cookies in a plastic bag and crush them with a rolling pin.
Is this recipe suitable for beginners?
Yes, it’s a very straightforward no-bake cake recipe, making it perfect for those new to baking.