Dessert

Cookies and Cream Mousse Recipe

ByHarry Bern November 26, 2025November 26, 2025

Introduction

Cookies and Cream Mousse is a delightful, creamy dessert perfect for satisfying your sweet tooth. This no-bake treat layers crunchy Oreo crumbs with fluffy mousse and whipped cream for a irresistible texture combination.

Two small clear glass jars are filled with three layers of dessert. The bottom layer is a dark brown crumbly cookie base. Above this is a thick middle layer of light creamy ice cream mixed with dark cookie crumbs, giving a speckled texture. The top layer is a smooth dollop of white whipped cream that rises above the jar rim. Each jar is decorated with a half of a chocolate sandwich cookie placed upright on the whipped cream. The jars rest on a white marbled surface with a soft bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
23 Oreo cookies (about 9 ounces), divided
3 pinches kosher salt, divided
2 ounces cream cheese
1/2 cup plus 1 tablespoon powdered sugar, divided
1 teaspoon vanilla extract
2 cups cold heavy cream, divided

Instructions

Step 1: Melt the butter in a medium microwave-safe bowl in 20-second bursts until mostly melted, about 40 to 60 seconds total, or melt in a small saucepan over medium heat. Set aside to cool slightly.
Step 2: Twist 21 Oreo cookies apart, scraping the cream into a mixer bowl. Place 18 cookie halves in a large zip-top bag, seal, and crush with a rolling pin into fine crumbs (about 3/4 cup).
Step 3: Stir the Oreo crumbs and 1 pinch kosher salt into the melted butter. Divide the mixture evenly among four 6- to 8-ounce glasses or ramekins (about 3 tablespoons each) as the crumb base.
Step 4: Place the remaining 24 cookie halves in the zip-top bag, seal, and gently tap with the rolling pin into small to medium pieces—avoid crushing into fine crumbs.
Step 5: Add the cream cheese, 1/2 cup powdered sugar, vanilla extract, and 1 pinch kosher salt to the bowl with the cookie cream. Beat on medium speed until smooth and fluffy, about 1 to 2 minutes.
Step 6: Pour in 1 1/2 cups of cold heavy cream. Beat on medium-high speed, scraping the bowl halfway through, until medium peaks form, about 4 to 6 minutes.
Step 7: Gently fold the broken cookie pieces into the mousse until just combined to keep the color bright.
Step 8: In a separate bowl, beat the remaining 1/2 cup cold heavy cream, 1 tablespoon powdered sugar, and 1 pinch kosher salt until soft peaks form, about 1 to 2 minutes.
Step 9: Assemble the dessert by dividing the mousse over the crumb bases (about 1/2 cup each), then layering the whipped cream on top (about 1/4 cup each).
Step 10: Refrigerate for at least 2 hours or overnight. Before serving, cut the last 2 Oreo cookies in half crosswise and garnish each mousse with a cookie piece.

Tips & Variations

Use full-fat cream cheese for a richer mousse and better texture.
Crush Oreo pieces gently to retain some crunch and avoid turning the mousse gray.
For a fun twist, try adding a splash of coffee or chocolate liqueur to the mousse mixture.
If you prefer less sweetness, reduce the powdered sugar slightly.

Storage

Store the mousse covered in the refrigerator for up to 3 days. For best texture, consume within 24 hours. Reheat is not recommended; serve chilled.

How to Serve

The image shows a clear glass jar filled with three layers of a creamy dessert. The bottom layer consists of dark, crumbly chocolate cookie pieces. Above that is a thick, pale cream mixed with specks of crushed cookies, giving it a mottled look. The top layer is a smooth, white whipped cream dollop, crowned with a half piece of a chocolate sandwich cookie. A silver spoon with a mix of the cream and cookie is lifted from the jar, showing the different textures up close. The jar sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie instead of Oreos?

Yes, any sandwich cookie with a cream filling works well. Adjust the crushing method depending on the cookie’s texture.

Do I need heavy cream for this recipe?

Heavy cream is necessary to achieve the mousse’s light and fluffy texture. Whipping cream with lower fat content may not hold peaks as well.

Harry Bern