Jump to Recipe

No-Bake Oreo Mousse Cake

Whether it’s the dead of summer and you don’t want to turn on the oven or you’re planning an epic holiday dessert, this No-Bake Oreo Mousse Cake should definitely be on your menu. This is basically a big cake made of Oreos and whipped cream, but it’s all dressed up for the occasion. The Oreo cookies are soaked in coffee and layered with a decadent Oreo mascarpone mousse!

Each Oreo cookie is dipped in a mixture of coffee and milk, sort of a nod to Tiramisu but with Oreos. Once this has had time to chill, the Oreos soften to a cake-like texture and your fork will just sink right in. I’d describe this as rich but not overly sweet. It was quite easy to finish off a slice.

You might want to serve this up with a big glass of milk, hot chocolate or even a cup of coffee. Oreo fans will also love my No-Bake Chocolate Oreo Cheesecake, and my No-Churn Tiramisu Ice Cream is another must-make. Don’t miss these Peppermint Cheesecake Oreo Brownies either!

No-Bake Oreo Mousse Cake

Photo of No-Bake Oreo Mousse Cake
  • 30 minutes
  • 4 hours
  • 4 hours 30 minutes


For the Mousse:

2 packages Oreo cookies
3/4 cup brewed coffee, cooled
2 tablespoons milk
16 ounces mascarpone cheese, cold
2 1/2 cups heavy whipping cream, cold
1 cup powdered sugar
1 teaspoon pure vanilla extract


1–2 tablespoons cocoa powder
¾ cup heavy whipping cream
3–4 tablespoons powdered sugar


  1. Prepare a 9-inch springform pan by lining the bottom with parchment paper and line the sides with either parchment paper or a cake collar. Set aside.
  2. Prepare the mousse: Place your mixing bowl in the freezer or refrigerator for 5-10 minutes before starting.
  3. Grind 10 Oreos into a fine crumb using a food processor or blender. Set aside.
  4. Spoon the mascarpone cream into your bowl and beat on a medium-low speed while slowly pouring in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency, then add the remaining heavy cream.
  5. Once all the cream has been added, increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
  6. Next add the vanilla extract, powdered sugar and Oreo crumbs. Beat until well combined, and mixture reaches stiff peaks.
  7. Divide the mousse between two large piping bags. Cut the tip of the piping bags off, about ¾” up from the bottom.


To Assemble:

  1. In a small bowl, combine the coffee and milk, stir to combine.
  2. Pipe a very thin layer of mousse on the bottom of the pan and spread evenly.
  3. Each layer will have 19 Oreos. Quickly dunk each Oreo in the prepared bowl of coffee &milk. Starting with the outside edge, place the cookies just inside the edge of the pan and work your way into the middle so they are tightly fit.
  4. Starting on the outside edge, pipe the mousse in an even layer working your way towards the middle Then use an offset spatula to smooth out the mousse, creating a nice even layer.
  5. Repeat this process two more times. There are 3 layers of Oreos and 4 layers of mousse. The top layer may be the thinnest. Cover and refrigerate for at least 4 hours. Prepare the topping prior to serving. Dust the top with cocoa powder if desired.
  6. Make the topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Pipe a border around the outside edge. If you have any leftover Oreos, you can use them for garnish or crush them up and sprinkle them on top. Keep refrigerated.



  • Lining the bottom and sides of the pan will help prevent the mousse and cookies from sticking. It also gives you the cleanest finish. I recommend using cake collars for the sides if available.
  • Substitute for coffee: If you’d prefer not to make this with coffee, just use milk instead
  • Substitute for mascarpone: Cream cheese is an acceptable substitute for mascarpone. I’d probably recommend using 12 ounces (about 1 ½ blocks) of cream cheese. The rest of the recipe remains the same.
  • Don’t have a springform pan? To make this without a springform pan, please refer back to my blog post.
  • Freezing instructions: I recommend letting the dessert sit in the refrigerator for at least 2 hours before freezing. Tightly wrap the pan twice in plastic wrap. Freeze for up to 1 month and then thaw in the refrigerator overnight.
  • Storage instructions: You can make this up to 2 days in advance of serving. Just be sure to tightly wrap the pan in plastic wrap. Keep refrigerated.

Leave a Reply

Your email address will not be published. Required fields are marked *