Cookies and Cream Mousse Cake
What if you could combine the irresistible crunch of Oreos with the velvety richness of chocolate mousse and fluffy whipped cream? This Cookies and Cream Mousse Cake is a dream come true for dessert lovers, offering layers of texture and flavor in every bite.
Ingredients
Oreo Crust
- 35 Oreo cookies 450 g, whole
- 6 tbsp unsalted butter 85 g, melted
- 1 pinch salt
Chocolate Mousse Layer
- 8 oz cream cheese 226 g, softened
- 2 to 4 tbsp granulated sugar 15 to 30 g, to taste
- 1/2 tsp vanilla extract
- 2 cups heavy whipping cream 480 ml, cold
- 20 Oreo cookies 260 g, finely crushed
Whipped Cream Topping
- 3/4 cup heavy whipping cream 180 ml, cold
- 1 tbsp granulated sugar 12 g
Decoration
- 3 to 4 Oreo cookies roughly crushed
- whole Oreo cookies
Instructions
Oreo Crust
- Blitz the 35 Oreo cookies, melted butter, and salt in a food processor until they form a fine uniform crumb.
- Line a 9x9-inch square metal baking pan with parchment paper.
- Pour the crumb mixture into the pan and press down firmly and evenly with the back of a measuring cup, packing it tightly to form a solid, even crust.
- Place in the freezer while you prepare the remaining layers.
Chocolate Mousse Layer
- Finely crush the 20 Oreo cookies in a food processor and set aside.
- In a large bowl, beat the softened cream cheese with the sugar and vanilla extract until completely smooth and creamy with no lumps.
- Add the cold heavy whipping cream and whisk on medium-high speed for 2 to 3 minutes until the mixture is thick, fluffy, and holds its shape firmly.
- Fold in the finely crushed Oreo cookies until evenly distributed throughout the mousse.
- Remove the crust from the freezer. Spread the chocolate Oreo mousse evenly over the crust with an offset spatula, smoothing the top flat.
- Return to the freezer for 20 minutes to firm up before adding the whipped cream topping.
Whipped Cream Topping
- Whip the cold heavy cream and sugar together until medium to stiff peaks form.
- Spread the whipped cream evenly over the set mousse layer, smoothing it all the way to the edges.
Decoration and Chill
- Scatter the roughly crushed Oreo pieces and whole Oreo cookies generously over the entire whipped cream surface.
- Cover and refrigerate overnight, or for a minimum of 4 hours, until all layers are fully set.
- Slice into squares with a sharp knife dipped in hot water and wiped clean between each cut. Serve chilled.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cake (without fresh toppings) for up to a month. Thaw in the fridge before serving.