Description
This Cookies and Cream Mousse recipe is a deliciously creamy and airy dessert featuring a crunchy Oreo crumb base topped with a smooth cream cheese mousse blended with Oreo pieces and finished with a delicate whipped cream topping. Perfectly portioned in individual glasses, this indulgent treat combines rich flavors and textures for an effortless, impressive dessert.
Ingredients
Scale
Base:
- 2 tablespoons unsalted butter
- 18 Oreo cookie halves (from 21 cookies)
- 1 pinch kosher salt
Mousse:
- 2 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 1/2 cups cold heavy cream
- 24 Oreo cookie halves (for mixing, broken into small-medium pieces)
Whipped Cream Topping:
- 1/2 cup cold heavy cream
- 1 tablespoon powdered sugar
- 1 pinch kosher salt
Garnish:
- 2 Oreo cookies, halved crosswise
Instructions
- Make the Oreo crumb base: Melt 2 tablespoons of unsalted butter in 20-second bursts in the microwave until mostly melted, or melt it on the stove over medium heat. Let it cool slightly. Separate cream from 21 Oreos; scrape the cream into a mixing bowl. Place 18 cookie halves in a zip-top bag and crush into fine crumbs using a rolling pin. Combine crumbs with the melted butter and 1 pinch kosher salt. Divide crumbs evenly into four 6- to 8-ounce serving glasses (about 3 tablespoons each).
- Prepare cookie pieces for mousse: Place remaining 24 Oreo halves in a large zip-top bag and break into small to medium pieces using a rolling pin; do not crush into fine crumbs.
- Mix the mousse base: To the scraped Oreo cream in the bowl, add 2 ounces cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1 pinch salt. Beat on medium speed with a paddle attachment until smooth and fluffy, about 1 to 2 minutes. Add 1 1/2 cups cold heavy cream and beat on medium-high speed, scraping the bowl as needed, until medium peaks form, about 4 to 6 minutes.
- Fold in cookie pieces: Gently fold the broken Oreo pieces into the mousse with a flexible spatula until just combined to avoid the mixture turning grey. Do not overmix.
- Make the whipped cream topping: In a separate bowl, add remaining 1/2 cup cold heavy cream, 1 tablespoon powdered sugar, and 1 pinch kosher salt. Beat with a whisk or mixer on medium to medium-high speed until soft peaks form, about 1 to 2 minutes.
- Assemble the mousse: Divide the mousse evenly over the Oreo crumb bases (about 1/2 cup each). Top each with a generous 1/4 cup of whipped cream. Refrigerate for at least 2 hours or up to overnight to set.
- Garnish and serve: Just before serving, cut remaining 2 Oreos in half crosswise and garnish each mousse glass with a piece for a decorative finish.
Notes
- Ensure the heavy cream is cold for easier whipping and better peak formation.
- Do not overmix the mousse after adding cookie pieces to maintain a light color and texture.
- Refrigerating the mousse for at least 2 hours helps it set and develop flavors.
- You can prepare this dessert up to a day in advance for convenience.
- Use fresh Oreo cookies for best texture; stale cookies may affect the final taste.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Cookies and Cream Mousse, Oreo mousse, no-bake dessert, creamy dessert, easy mousse recipe
