This No Bake Cookies And Cream Mousse Cake takes only 7 ingredients and 20 minutes of work for an incredibly decadent dessert, with a chocolate cookie crust, and layers of cookies and cream mousse and chocolate ganache. It might sound complicated, but it is very simple to make, and is a great dessert to whip up for summer parties! It can be made in a 9x9 serving dish, or in individual dessert cups.
If you're someone who loves chocolate cream cookies (like Oreo), and especially if you like McDonald's Oreo McFlurry, you're going to LOVE this one!! This mousse cake can also be called a Cookies And Cream Dessert, or Lasagna - whatever floats your boat!
This dessert takes only 7 simple ingredients (exact quantities are in the recipe card at the bottom of this post):
- Chocolate cream cookies - I used Back To Nature, but you can use Oreos or any other brand that you like!
- Unsalted butter (and a pinch of salt; or simply use salted butter)
- Cream cheese - make sure it is at room temperature. You can also make the mousse with just heavy cream if you don't want to use cream cheese, but the cream cheese makes the mousse more stable and firm
- Heavy cream, chilled - also known as heavy whipping cream and double cream
- Dark or semi-sweet chocolate - I prefer dark to balance out the sweetness of the dessert
HOW TO MAKE NO BAKE COOKIES AND CREAM MOUSSE CAKE (DESSERT)
First, check out this short video which demonstrates the process:
Now, let's quickly go over the steps:
1. Prepare the crust
Simply grind the chocolate cream cookies, melted butter and a pinch of salt in a food processor (or by hand), and press down firmly in a 9x9" pan. To be safe, I recommend lining the pan with parchment paper, especially if you want to try to remove the cake from the pan after it is set. You can also use individual dessert cups.
Place the pan in the freezer while you work on the remaining components so the crust can set.
2. Make the Cookies & Cream mousse
The mousse is ultra simple! Whisk the room temperature cream cheese with sugar and vanilla until it is creamy. This shouldn't take too long as the cream cheese should already be soft.
Once cream, add the heavy cream and whisk for a couple minutes until the mixture thickens up and forms stiff peaks. The cream cheese makes this mixture firm and stable as opposed to using just heavy cream.
Lastly, fold in crushed chocolate cream cookies with a spatula. You can adjust the quantity based on your taste preference.
3. Make the chocolate ganache
For the ganache, simply heat the heavy cream until it comes to a boil. Then pour over the chopped chocolate or chocolate chips in a heat-safe bowl. Cover for 5 minutes, then stir until a smooth, shiny ganache is formed.
4. Assemble the dessert
Time for assembly! Bring the pan out of the freezer, and spread on half of the Cookies And Cream mousse, using an offset spatula to even it out.
Then, pour over half of the ganache and spread it out. To make this easier, I like to make sure my ganache is warm, and just tilt my pan in every direction so it naturally flows and spreads with gravity.
After this, I recommend placing the pan in the freezer for 10 minutes so the ganache can partially solidify, which will make it easier to spread the next layer. Repeat the process, first spreading the remaining mousse, and then the remaining ganache.
Tip: If you want to make this dessert even simpler, you can just do 3 layers: crust, mousse, ganache; instead of splitting the mousse and ganache into 2 layers each. This will make things quicker!
Now just cover the pan and refrigerate! It is ideal to refrigerate overnight, but 4 hours are usually enough to set everything.
If decorating, once the cake is set, spread on some whipped cream and sprinkle over crushed cookies.
7. Serve and enjoy!
That's it! Now just slice in and enjoy!! 🙂
FREQUENTLY ASKED QUESTIONS
Yes, you can skip the cream cheese and add ½ cup more heavy cream instead. Whip the cream and sugar to stiff peaks and then fold the crushed cookies. I like using cream cheese as it makes the mousse more stable.
You should be able to, but I have not tested double stuffed cookies for this recipe.
Yes, you can assemble the components of this cake in individual dessert cups.
Keep in an airtight container in the fridge for up to 5 days.
If you enjoy this recipe, also check out my other popular no bake dessert recipes!Print