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5-Ingredient Oreo Mousse Cake (No-Bake Dessert)

5-Ingredient Oreo Mousse Cake (Easy No-Bake Dessert)

This easy Oreo mousse cake is a rich and creamy no-bake dessert made with just 5 ingredients. Featuring a crunchy Oreo cookie crust, silky chocolate mousse, and a fluffy cookies-and-cream topping, it's perfect for parties, birthdays, holidays, and make-ahead entertaining.
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Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Servings: 8 people
Course: Dessert, Goûter
Cuisine: Américaine
Calories: 421
Ingredients Equipment Method Notes

Ingredients
  

  • Oreo Crust
  • 24 Oreo cookies crushed
  • 6 tbsp unsalted butter melted
  • Chocolate Mousse Layer
  • 2 cups heavy whipping cream
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • Topping
  • 8 Oreo cookies crushed

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Food processor

Method
 

  1. Step 1
  2. Crush 24 Oreo cookies into fine crumbs using a food processor.
  3. Step 2
  4. Mix the crushed Oreos with melted butter until evenly combined.
  5. Step 3
  6. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
  7. Step 4
  8. In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
  9. Step 5
  10. In a separate bowl, whip the heavy cream until stiff peaks form.
  11. Step 6
  12. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  13. Step 7
  14. Spread half of the mousse mixture over the chilled crust.
  15. Step 8
  16. Mix crushed Oreos into the remaining mousse and spread as the second layer.
  17. Step 9
  18. Smooth the top and sprinkle additional Oreo crumbs over the cake.
  19. Step 10
  20. Cover and refrigerate for at least 4 hours or overnight.
  21. Step 11
  22. Slice and serve chilled.

Notes

Recipe Tips
  • Chill overnight for the cleanest slices.
  • Use Double Stuf Oreos for extra flavor.
  • Freeze for 30 minutes before serving for a firmer texture.
  • Store covered in the refrigerator for up to 4 days.