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Oreo Mousse Cake

This delectable Oreo Mousse Cake combines creamy mousse and crispy Oreo cookies, making it a favorite dessert for any gathering.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 pieces Oreo cookies For the base of the cake
  • 2 tablespoons unsalted butter, melted Helps bind the crust
For the mousse
  • 8 oz cream cheese, softened Should be at room temperature for easy mixing
  • 1 cup powdered sugar Provides sweetness to the mousse
  • 1 teaspoon vanilla extract Adds flavor to the mousse
  • 1 cup heavy cream Must be whipped to stiff peaks for texture
For topping
  • 1/2 cup crushed Oreo cookies Sprinkled on top for added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (note: the cake does not require baking, but this is good practice).
  2. Crush 24 Oreo cookies in a ziplock bag until they become fine crumbs.
  3. In a bowl, mix the crushed cookies with 2 tablespoons of melted butter until the mixture feels like wet sand.
  4. Press the Oreo mixture evenly into the bottom of a springform pan and set aside.
Making the Mousse
  1. In a large mixing bowl, beat 8 oz of softened cream cheese until smooth.
  2. Gradually add 1 cup of powdered sugar and mix until combined.
  3. Add 1 teaspoon of vanilla extract to the mixture.
  4. In another bowl, whip 1 cup of heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture to preserve the airy texture.
Assembly
  1. Pour the mousse over the prepared Oreo crust, smoothing the top with a spatula.
  2. Sprinkle the remaining crushed Oreo cookies on top.
  3. Cover and refrigerate the cake for at least 4-6 hours, or overnight for best results.
Serving
  1. Carefully remove the springform pan, slice, and serve. Enjoy every delicious bite!

Notes

For a healthier version, consider using low-fat cream cheese. Ensure to gently fold the whipped cream to maintain the light texture. Store leftover cake in the refrigerator for up to 5 days or freeze for 2 months.