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!
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INGREDIENTS NEEDED
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
- Sugar
- Vanilla
- 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:
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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!
5. Chill!
Now just cover the pan and refrigerate! It is ideal to refrigerate overnight, but 4 hours are usually enough to set everything.
6. Decorate
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.
RELATED RECIPES
If you enjoy this recipe, also check out my other popular no bake dessert recipes!
NO BAKE COOKIES AND CREAM MOUSSE CAKE (DESSERT) RECIPE
- Total Time: 20 min + cooling
- Yield: 12-14
Description
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
Ingredients
Crust:
- 35 chocolate cream cookies (450g)
- 6 tbsp unsalted butter (85g), melted
- Pinch of salt
Cookies and cream mousse:
- 1 8z block cream cheese (226g)
- 2-4 tablespoon granulated sugar, to taste
- ½ tsp vanilla
- 2 cups heavy cream (480g), chilled
- 20 chocolate cream cookies (260g)
Chocolate ganache:
- 1 cup heavy cream (240g)
- 200g dark or semi sweet chocolate (1 cup in chips)
Decoration:
- ¾ cup heavy cream (180g), chilled
- 1 tbsp sugar
- 3-4 chocolate cream cookies, crushed
Instructions
Crust:
- Blitz the cookies, melted butter and salt in a food processor until they form a fine crumb
- Line a 9x9 pan with parchment paper
- Press down the cookie crumb using the back of a spoon or measuring cup, tightly packing it to form a crust
- Place in the freezer while you work on the remaining components
Cookies And Cream Mousse:
- Grind the chocolate cream cookies and set aside
- In a bowl, whisk the cream cheese with sugar and vanilla until it is creamy
- Add the heavy cream and whisk for a couple of minutes until the mixture is thick and holds shape
- Fold in the crushed cookies (you can taste and adjust the quantity)
Chocolate Ganache:
- Place the chopped chocolate or chocolate chips in a heatproof bowl
- Bring the cream to a boil, and pour over the chocolate
- Cover with a lid or plate for 5 min, then stir until a smooth, shiny ganache forms
Assembly:
- Remove the pan from the freezer
- Option 1 (for 4 layers): Spread on half of the cookies and cream mousse with an offset spatula. Pour over half of the ganache and spread it out. Place in the freezer for 10 min so the ganache can set. Repeat - first layer on the remaining cookies and cream mousse, then spread on the remaining ganache
- Option 2 (for 2 layers): Spread on the cookies and cream mousse with an offset spatula. Pour over the ganache and spread it out. Let the ganache set in the freezer before decorating
- Cover the cake and let it chill overnight in the fridge (at least 4 hours)
Decoration (optional):
- Whip up heavy cream with sugar until it forms medium peaks
- Spread the cream on top of the chilled cake, and sprinkle over crushed cookies
- Serve and enjoy!
Notes
This dessert can also be made in individual dessert cups.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Cuisine: American
Madeeha says
I tried this recipe and omg, I was amazed by the richness and flavour of this dessert. Being a fan of these black and white cookies, this was the best recipe I have ever tried and tested 😋 ,Not overly sweet, so balanced and creammmmy. Thanx zoha for bringing all the yummiest recipes for us. I never hesitate to try any of your recipes coz they are always authentic and well explained. 🫶🏼
Zoha says
Aww you made my day. Thank you so much!