Name: No-Bake Cookies & Cream Mousse Cake
Prep time: 30 min
Total time: 240 min
Ingredients: 20 pieces Oreo cookies, crushed (Don't fuss about separating the filling—the more mix, the better!); 1/2 cup unsalted butter, melted (Rich, sturdy crust; use unsalted for better flavor control.); 8 oz cream cheese, softened (Leave it out for 30 mins before you start for easy mixing.); 1/2 cup powdered sugar (Provides that sweet, melt-in-your-mouth factor.); 1 teaspoon vanilla extract (Use pure vanilla for better flavor.); 1 cup heavy whipping cream (Whip until thick and billowy for dreamy mousse.); 1 cup Oreo cookie crumbs, for topping (Don't skimp on toppings for extra deliciousness.)

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Memories Made Sweet: My First No-Bake Cookies & Cream Mousse Cake

Have you ever stumbled upon a recipe that instantly transports you back to childhood just by reading the name? That was me the first time I made this no-bake cookies and cream mousse cake. I can still hear the crinkle of the Oreo package, see the smudge of chocolate on my fingers, and smell the creamy vanilla filling long before the cake was ever finished. Every forkful of this easy dessert feels like sneaking cookies after bedtime—pure, nostalgic bliss.

I started making this cookies and cream cake for Sunday family dinners, and now it’s our go-to celebration treat. Whether you’re a self-professed Oreo lover (hello, kindred spirit!) or just looking for an easy mousse cake to wow friends, this no-bake wonder brings big smiles with hardly any effort—and absolutely zero oven anxiety.

Why You’ll Adore This No-Bake Cookies & Cream Mousse Cake

Let me tell you, there’s so much to love:

Zero baking stress. Skip the oven and forget the fuss. If you’ve struggled with baking disasters (overbaked brownies, anyone?), this mousse cake is totally foolproof.
Dreamy, creamy texture. Every bite is just the right balance of light, fluffy mousse and a buttery Oreo crust—basically, dessert heaven.
A total crowd pleaser. Honestly, I’ve never seen someone resist it. Bring this to a potluck or birthday party, and you’ll be the instant favorite.
Perfect make-ahead dessert. This easy dessert chills while you do you. No last-minute scrambling required!

Ingredients You’ll Need for No-Bake Cookies & Cream Mousse Cake

Let’s talk about what goes into this cookies and cream mousse cake. Here’s the simple line-up:

20 Oreo cookies, crushed
- Don’t fuss about separating the filling—the more mix, the better! (Crunchy cookie bits + creamy mousse = best texture ever.)
1/2 cup unsalted butter, melted
- For a rich, sturdy crust. Tip: I always use unsalted so I can control the flavor.
8 oz cream cheese, softened
- The secret to smooth, decadent mousse. Leave it out for 30 mins before you start for easy mixing.
1/2 cup powdered sugar
- Provides that sweet, melt-in-your-mouth factor (super important for mousse texture).
1 teaspoon vanilla extract
- Pure vanilla makes all the difference. I’ll always vouch for using real extract here!
1 cup heavy whipping cream
- Whip it until thick and billowy for dreamy mousse layers.
1 cup Oreo cookie crumbs, for topping
- Don’t skimp! This cookies and cream cake deserves that extra flourish.

Step-by-Step Guide: Making the Perfect No-Bake Cookies and Cream Mousse Cake

Here’s how I make this easy mousse cake at home. It’s honestly simpler than you’d think!

Make your Oreo crust.
Start by tossing those crushed Oreos and melted butter together in a bowl. (I love using a food processor for extra-fine crumbs, but a zip-top bag and rolling pin work, too!) Press the mix into the bottom of a greased 9-inch springform pan. Make sure to pack it tightly—it’ll help the crust hold together.
Whip up the mousse base.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until it’s silky smooth. Pro tip: Beat on low first to avoid a powdered sugar cloud!
Whip the cream.
In another bowl (yes, one more—but it’s worth it), whip your heavy cream until stiff peaks form. (Confession: I used to under-whip my cream, so now I watch closely for those perfect peaks.)
Fold gently for fluffiness.
Carefully fold the whipped cream into your cream cheese mixture. Use a spatula and gentle, sweeping motions—this keeps everything light and airy.
Layer and chill.
Pour the mousse mixture over your Oreo crust and smooth the top with a spatula. Pop it in the fridge for at least 4 hours (overnight is even better!) so it sets up beautifully.
Add the finishing touches.
Right before serving, top your cake with extra whipped cream and a generous rain of Oreo crumbs. Ta-da—your cookies and cream masterpiece is ready!

My Secret Tips and Tricks for No-Bake Mousse Cake Success

I’ve made this no-bake cookies and cream mousse cake too many times to count, and here’s what I’ve learned:

Let the cream cheese soften fully. Cold cream cheese = lumpy mousse. Test it by poking; it should dent easily.
Don’t overwhip the cream. You want stiff peaks, not butter! Watch closely and stop when you see those beautiful ridges.
Use a springform pan for easy release. It really does make serving the mousse cake neat and simple (no stuck-on crusts here).
Chill longer for cleaner slices. Sometimes I even pop it in the freezer for 20 minutes before slicing for super-sharp edges.

And the golden rule: Sneak a bite of the Oreo crust before pressing it in. Quality control is a real thing!

Creative Variations and Ingredient Swaps

Love experimenting? Here’s how you can make this mousse cake your own:

Gluten-free? Use gluten-free chocolate sandwich cookies—they work just as well!
Dairy-free version: Swap in dairy-free cream cheese and coconut whipped cream for a cool, plant-based treat.
Switch up the cookies. Try golden Oreos or even gluten-free chocolate wafer cookies—it’s fun to play around!
Double up on flavor: Stir chocolate chips or chopped cherries into the mousse for a surprise bite.
Mini mousse cakes? Divide the mixture into mason jars or ramekins for adorable, single-serve desserts.

No-bake desserts are all about having fun, so let your creativity shine!

How to Serve and Store Your No-Bake Cookies and Cream Mousse Cake

To serve, remove the outer ring of your springform pan and slice with a knife run under hot water (for those neat, cafe-style slices). Top with extra whipped cream and Oreos if you’re feeling fancy!

Storing leftovers is a breeze:

Refrigerate: Keep tightly covered in the fridge for up to 4 days—it honestly tastes even better on day two!
Freeze for later: You can freeze slices for up to a month. Just thaw in the fridge overnight before enjoying another taste of cookies and cream perfection.

FAQs: Your Top Questions About No-Bake Cookies and Cream Mousse Cake Answered

How long does this mousse cake take to set?
At least 4 hours in the fridge is needed for a good set, but chilling overnight is my personal favorite for best results.

Can I make this cookies and cream cake in advance?
Absolutely! This mousse cake is the ultimate make-ahead dessert. Prepare it the night before and just add toppings before serving.

What if I don’t have a springform pan?
No problem—use a regular 9-inch cake pan lined with parchment for easy removal (just lift it out with the paper).

Can I use reduced-fat cream cheese or whipped topping instead of heavy cream?
You can, but the flavor and texture may change slightly. I recommend full-fat cream cheese for extra creaminess and heavy cream for the lightest mousse.

How do I crush cookies without a food processor?
Pop them in a sturdy zip-top bag and smash with a rolling pin—it’s a fun stress reliever, too!

Whether you’re making a birthday cake, need an easy no-bake dessert for a summer party, or just want an excuse to indulge in something creamy and cookie-filled, this no-bake cookies and cream mousse cake is your ticket to sweet, effortless bliss. If you give it a try, let me know in the comments—I’d love to hear how you make it your own!

Happy whisking and snacking, friends!

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