If you’re looking for a no-bake treat that wows everyone at the table, the Oreo Mousse Cake is destined to be your new go-to recipe. Imagine silky chocolate mousse layered over a thick, buttery Oreo crust, topped with clouds of luscious whipped cream and a final shower of Oreo crumbles—it’s like every kid’s birthday dream combined into one irresistible dessert! Whether you’re making it for a special celebration or just to satisfy a weeknight chocolate craving, this cake boasts the perfect balance of creamy and crunchy, indulgent and light. Get ready to fall head over heels for the Oreo Mousse Cake!

Ingredients You’ll Need

One of the true joys of making Oreo Mousse Cake is that each ingredient serves a delicious purpose. With just a handful of pantry staples, you create layers of texture and flavor, from the rich chocolate mousse to those crunchy, chocolatey cookie bites in every forkful.

Oreo Cookies (14.3 oz, crushed): These classic cookies form the show-stopping base and topping, bringing that signature dark chocolate crunch.
Unsalted Butter (⅓ cup, melted): Melted butter binds the crushed cookies into a sturdy, flavorful crust that stays crisp.
Semi-Sweet Chocolate Chips (8 oz, melted): These provide deep, smooth chocolate flavor for the mousse layer; opt for good quality chips for best results.
Heavy Whipping Cream (3 cups): Whipped into billowy peaks, this gives the mousse and topping their creamy, melt-in-your-mouth texture.
Confectioner’s Sugar (½ cup): Just enough to lightly sweeten the whipped cream, balancing the bittersweet chocolate.

How to Make Oreo Mousse Cake

Step 1: Prepare the Oreo Crust

Start by combining your crushed Oreo cookies and melted butter in a mixing bowl. Stir them well until every crumb is glossy and moist, then press the mixture firmly into the bottom of a lined 9-inch springform pan. A flat-bottomed glass is a perfect tool for smoothing out the crust. Pop the pan in the freezer while you move on to the next step—this quick chill helps your crust set up nice and sturdy.

Step 2: Melt the Chocolate

Add your semi-sweet chocolate chips to a microwave-safe bowl and melt them in 30-second bursts, stirring between each round until the chocolate is silky smooth. Let it cool for a few minutes; you want it to be glossy but not too hot, so it mixes gently into the mousse without deflating your cream.

Step 3: Whip the Cream and Sugar

Place your heavy whipping cream and confectioner’s sugar into the chilled bowl of a stand mixer (or use a large mixing bowl and hand mixer). Whip on medium speed until stiff peaks form, taking care not to overwhip—stop as soon as the cream is thick, billowy, and holds its shape.

Step 4: Make the Chocolate Mousse

Now for the magic moment! Gently fold half of your whipped cream into the cooled, melted chocolate. Use a spatula and light hand to keep things fluffy. Once completely combined, you’ll have a rich, airy mousse that’s practically irresistible on its own.

Step 5: Assemble the Cake

Carefully spread the chocolate mousse layer evenly over your Oreo crust, pushing it all the way to the edges. Next, spoon the remaining whipped cream on top of the chocolate layer and spread it into a soft, even blanket. Finish things off with a generous shower of extra crushed Oreos for that perfect cookies ‘n’ cream look and crunch.

Step 6: Chill and Set

Cover the cake loosely and let it chill in the refrigerator for at least 4 hours. The wait might feel eternal, but this is when the mousse sets up and the flavors meld together. Once fully chilled, remove from the springform pan, and you’re ready to serve.

How to Serve Oreo Mousse Cake

Garnishes

The Oreo Mousse Cake is gorgeous as it is, but adding finishing touches takes it to a whole new level. Sprinkle a few more crushed Oreo cookies on top just before serving for extra crunch. For special occasions, a drizzle of chocolate sauce or a tuft of piped whipped cream on each slice can make it look and taste bakery-ready.

Side Dishes

Because Oreo Mousse Cake is rich and decadent, balance it out with something light and fruity. A handful of fresh berries—think strawberries, raspberries, or blueberries—adds just the right burst of tartness. Or, for a totally indulgent experience, pair with a cold glass of milk or a scoop of vanilla ice cream.

Creative Ways to Present

This dessert isn’t just for slicing! Try making individual Oreo mousse cakes in small mason jars or dessert glasses for a fun party treat. You can even use mini cupcake liners for bite-sized versions, which are perfect for potlucks or bake sales.

Make Ahead and Storage

Storing Leftovers

If you have any Oreo Mousse Cake left (which is honestly rare!), cover it tightly with plastic wrap or transfer slices to an airtight container. Keep it in the fridge, where it will stay fresh for about 3 days. The mousse stays soft and creamy, while the crust keeps its signature crunch.

Freezing

Want to make your Oreo Mousse Cake in advance? Great news—this dessert freezes beautifully! Wrap the whole cake or individual slices well in plastic wrap and foil, then freeze for up to 1 month. When you’re ready to indulge, let it thaw in the refrigerator overnight for the best texture.

Reheating

Since this is a chilled dessert, there’s no need to reheat! If your Oreo Mousse Cake is frozen, just allow it to thaw slowly in the fridge until cold and creamy again. It’s never meant to be hot, so serve straight from the fridge for that perfect melt-in-your-mouth experience.

FAQs

Can I use double-stuffed Oreos for the crust?

It’s best to stick with regular Oreos, as the extra filling in double-stuffed cookies can make your crust a bit too gooey. Standard Oreos give the right balance of crumbs and chocolate flavor!

Can I make Oreo Mousse Cake ahead of time?

Absolutely! In fact, Oreo Mousse Cake is even better when made a day ahead, giving the mousse extra time to set and the flavors to blend. Just keep it refrigerated until you’re ready to slice and serve.

Can I use milk chocolate instead of semi-sweet?

If you prefer a sweeter, lighter chocolate flavor, you can swap in milk chocolate chips for the semi-sweet ones. Just know the mousse will be sweeter, so you might want to reduce the confectioner’s sugar a touch.

How do I crush Oreo cookies easily?

Place your Oreos in a large zip-top bag and bash them with a rolling pin for chunky, rustic crumbs, or pulse a few times in a food processor for finer crumbs. Both work; it just depends how much crunch you want!

Can I make this gluten-free?

Yes! Simply substitute gluten-free chocolate sandwich cookies for regular Oreos, and you’re good to go. The other ingredients are naturally gluten-free, so you can enjoy every creamy bite.

Final Thoughts

If you’ve been searching for a dessert that’s both show-stopping and super simple, give Oreo Mousse Cake a try. It’s endlessly customizable, perfect for celebrations, and always a crowd-pleaser. There’s something magical about how fast it disappears—test it out, and see for yourself why this cake is such a favorite. Happy baking, and don’t forget to save yourself an extra piece!

Oreo Mousse Cake Recipe

★★★★★

5.3 from 23 reviews

Author: Jack
Total Time: 4 hours 20 minutes
Yield: 1 9-inch cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent delight of this Oreo Mousse Cake that combines the rich flavors of Oreo cookies, velvety chocolate, and fluffy whipped cream. A perfect treat for any occasion!

Ingredients

Scale

Oreo Crust:

14.3 oz Oreo Cookies (crushed)
⅓ cup butter (melted – unsalted)

Chocolate Mousse Filling:

8 oz semi-sweet chocolate chips (melted)
3 cups heavy whipping cream
½ cups confectioner’s sugar

Instructions

Oreo Crust: Combine the crushed Oreos and melted butter in a mixing bowl. Mix until crumbs are moist.
Press: Press mixture into the bottom of a lined 9-inch springform pan. Chill in the freezer.
Melt Chocolate: Melt chocolate chips in 30-second increments, stirring until smooth. Set aside to cool slightly.
Whip Cream: Whip heavy cream and sugar in a chilled bowl until stiff peaks form.
Combine: Gently fold half of whipped cream into melted chocolate.
Layer: Transfer chocolate mixture onto Oreo crust. Add remaining whipped cream on top.
Sprinkle: Sprinkle crushed Oreo pieces over the top.
Refrigerate: Cover and refrigerate for 4 hours until set.