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
- 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
- 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.
- Prepare the mousse: Place your mixing bowl in the freezer or refrigerator for 5-10 minutes before starting.
- Grind 10 Oreos into a fine crumb using a food processor or blender. Set aside.
- 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.
- Once all the cream has been added, increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
- Next add the vanilla extract, powdered sugar and Oreo crumbs. Beat until well combined, and mixture reaches stiff peaks.
- Divide the mousse between two large piping bags. Cut the tip of the piping bags off, about ¾” up from the bottom.
- In a small bowl, combine the coffee and milk, stir to combine.
- Pipe a very thin layer of mousse on the bottom of the pan and spread evenly.
- 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.
- 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.
- 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.
- 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.