Oreo Mousse Cake
A quick and forgiving dessert that combines a crunchy Oreo cookie crust with a light cream cheese mousse, perfect for busy weeknights and family celebrations.
Ingredients
For the crust
- 36 cookies 1 package Oreo cookies (about 36 cookies) For crust and optional layers
- 4 tablespoons 4 tablespoons unsalted butter, melted Binds the crust
For the mousse
- 2 cups 2 cups heavy whipping cream For the light mousse
- 1 cup 1 cup powdered sugar Sweetens the whipped cream evenly
- 1 teaspoon 1 teaspoon vanilla extract Simple flavor boost
- 8 ounces 8 ounces cream cheese, softened Adds richness and stability to the mousse
- 1 cup 1 cup chocolate ganache (optional) Easy store-bought ganache or warm chocolate sauce for topping
Instructions
Preparation
- Crush the Oreo cookies in a food processor, or place them in a sealed plastic bag and crush with a rolling pin until mostly fine.
- Stir the crushed Oreos with melted butter until crumbs look evenly moistened. Press the mixture into the bottom of a springform pan.
- Chill the crust in the fridge for a few minutes to help it firm up.
- In a bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- In another bowl, beat the softened cream cheese until smooth.
- Fold the whipped cream into the cream cheese gently until uniform.
- Pour half of the mousse over the chilled crust and sprinkle with crushed Oreos if desired.
- Add the remaining mousse and smooth the surface. Refrigerate for at least 4 hours or overnight to set.
- Before serving, drizzle with chocolate ganache and sprinkle with crushed Oreos if desired.
Notes
Optional add-ons include extra crushed Oreos, mini chocolate chips, chopped nuts, fresh strawberries, or a sprinkle of sea salt on the ganache. For easy serving, cut slices with a warm knife and wipe it between slices.