This no-bake cookies and cream mousse cake combines layers of light and creamy mousse with cookies soaked in milk for a softer consistency. Topped with a smooth milk chocolate ganache and finished with chocolate sprinkles. A quick, easy, no-bake dessert that balances rich chocolate flavors with a light, airy texture.
Prep time: 30mins | Yield: about 5-6 servings
Step-by-Step Video Recipe:
Written Recipe:
No-Bake Cookies and Cream Mousse Cake
Yield:
about 5-6 servings
Prep Time:
30 minutes
This no-bake cookies and cream mousse cake combines layers of light and creamy mousse with cookies soaked in milk for a softer consistency. Topped with a smooth milk chocolate ganache and finished with chocolate sprinkles.
Ingredients
For the Mousse:
- 1 cup (150g) White chocolate, chopped or chips
- 1 cup (226g) Cream cheese at room temperature
- 1 tsp (5g) Vanilla extract
- 3/4 cup (180g) Cold heavy cream
For the Cookie Layers:
- About 27 Oreo cookies
- About 1/2 cup (120g) Milk
For the Chocolate Ganache:
- 1/2 cup (75g) Milk chocolate
- 2 Tbsp (30g) Milk at room temperature*
- *You may need more milk if using semi-sweet chocolate
Instructions
For the Mousse:
- Melt white chocolate in the microwave in 30-second intervals, stirring until fully melted and smooth. Let it cool at room temperature for a few minutes.
- In a large bowl, mix the cream cheese until creamy. Add the melted white chocolate and vanilla extract. Continue mixing until well combined. Set aside.
- In another bowl, whip cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to form a mousse.
Assembling the Cake:
- Take a square container measuring about 5.5 x 5.5in or 14 x 14cm (3in or 7.5cm deep).
- Spread a layer of mousse evenly on the bottom of the container.
- Dip the Oreo cookies in milk, one at a time, and arrange them on top of the mousse layer.
- Alternate layers of mousse and soaked Oreos, ending with a layer of mousse on top.
- Chill the dessert in the fridge for about 1 hour to set slightly before spreading the ganache on top.
For the Chocolate Ganache:
- Microwave milk chocolate in 30-second intervals, stirring until completely melted.
- Add room temperature milk gradually; start with one tablespoon, mix, and add more as needed for a fluid ganache consistency. Note: Adjust milk amount based on chocolate type; dark chocolate may require more milk.
- Pour the ganache over the chilled mousse, spreading evenly.
- Use chocolate sprinkles for decoration.
Notes
Refrigerate until ready to serve, allowing it to firm up completely.
