No-Bake Oreo Mousse Cake

This no-bake Oreo mousse cake is a rich yet light dessert made with a crunchy Oreo base and a smooth, airy chocolate mousse filling. It has a creamy texture with just the right balance of sweetness and cocoa flavour. The recipe is beginner friendly, requires no oven, and is ideal for warm days or when you want an impressive dessert with minimal effort. From start to finish, it comes together in about 30 minutes, plus chilling time.

Ingredients

For the Oreo base

• 300g Oreo biscuits
• 120g unsalted butter, melted

For the chocolate mousse filling

• 300ml double cream, cold
• 200g cream cheese, full fat
• 100g icing sugar, sifted
• 200g dark chocolate, melted and cooled slightly
• 1 tsp vanilla extract

For the topping

• 150ml double cream
• 2 tbsp icing sugar
• 6 to 8 Oreo biscuits, halved or crushed

How to Make No-Bake Oreo Mousse Cake

• Prepare the tin: Line the base of a 20cm springform tin with baking parchment. Lightly grease the sides so the cake releases cleanly once set.
• Make the Oreo base: Place the Oreo biscuits into a food processor and blitz to fine crumbs. Pour in the melted butter and pulse until evenly combined.
• Press and chill: Tip the mixture into the prepared tin and press down firmly using the back of a spoon. Chill in the refrigerator for 20 minutes to firm up.
• Whip the cream: In a large bowl, whip the cold double cream until soft peaks form. Set aside while you prepare the rest of the filling.
• Mix the filling: In another bowl, beat the cream cheese with the icing sugar and vanilla until smooth. Slowly fold in the melted chocolate until fully combined.
• Combine gently: Fold the whipped cream into the chocolate mixture in two additions. Use a light hand to keep the mousse airy.
• Assemble the cake: Spoon the mousse over the chilled Oreo base and smooth the top. Cover and refrigerate for at least 4 hours, or overnight for best results.
• Decorate and serve: Whip the topping cream with icing sugar, spread or pipe over the set cake, then finish with Oreo pieces before slicing.

Tips for Best Results

How do I get clean slices?

Dip a sharp knife in hot water and wipe it dry before each cut. This helps achieve neat, professional looking slices.

Why is my mousse too soft?

This usually means the cream was under whipped or the cake has not chilled long enough. Make sure the cream reaches soft peaks and allow enough setting time.

Can I make this ahead of time?

Yes, this cake is perfect for making a day in advance. The flavour improves as it chills and the texture sets beautifully.

Serving Suggestions

• Serve with fresh berries for a lighter contrast
• Drizzle with chocolate sauce for extra indulgence
• Enjoy with a cup of coffee or hot chocolate

Storage

Room temperature

This cake should not be kept at room temperature for more than 1 hour due to the cream filling.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it in the tin or an airtight container to prevent it absorbing fridge odours.

Freezing

The cake can be frozen without the topping for up to 1 month. Thaw overnight in the refrigerator and decorate before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 28g
• Saturated fat: 16g
• Sodium: 240mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs