For a richer flavor, use high-quality white chocolate. Ensure the white chocolate mixture is only slightly thickened before folding in the whipped cream to prevent a lumpy mousse. Chilling the mixing bowl and beaters before whipping the cream will help it whip up faster and create a more stable mousse. Feel free to experiment with different flavors of chocolate sandwich cookies for a unique twist.
Oreo White Chocolate Mousse Cake
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PREP TIME20 mins
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COOK TIME6 mins
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TOTAL TIME6 hrs 56 mins
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SERVING16 People
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VIEWS18
Indulge in a decadent, no-bake dessert featuring a symphony of textures and flavors. Crushed chocolate sandwich cookies form a delightful crust, embracing a rich and creamy white chocolate mousse studded with chunks of your favorite cookies. A simple yet elegant treat perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol58 mg
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Fiber1 g
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Protein5 g
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Saturated Fat15 g
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Sodium240 mg
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Sugar26 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Crust: Place 24 cookies in a resealable bag and crush into fine crumbs using a rolling pin. (5 minutes)
02
StepCombine cookie crumbs with melted butter in a mixing bowl until evenly moistened. Press the mixture firmly onto the bottom and up the sides of a 9-inch springform pan to create a cohesive crust. (10 minutes)
03
StepBloom the Gelatin: Pour milk into a saucepan and sprinkle gelatin evenly over the surface. Let stand for 1 minute to bloom. (1 minute)
04
StepMelt White Chocolate: Place the saucepan over low heat and gently stir until the gelatin is completely dissolved. Add white chocolate chips and continue stirring until melted and smooth. (5 minutes)
05
StepChill the Mixture: Remove from heat and refrigerate the white chocolate mixture until slightly thickened, but not fully set. This should take approximately 30 minutes, checking frequently. (30 minutes)
06
StepWhip the Cream: In a chilled mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. (5 minutes)
07
StepFold and Assemble: Coarsely chop or break 24 cookies into pieces. Gently fold the cookie pieces and whipped cream into the chilled white chocolate mixture, being careful not to deflate the cream. (10 minutes)
08
StepChill and Set: Spoon the mousse into the prepared springform pan, smoothing the top. Refrigerate for at least 6 hours, or preferably overnight, to allow the mousse to set completely. (360 minutes)
09
StepGarnish and Serve: Before serving, gently twist the remaining cookies apart, creating two halves each. Garnish the cake with cookie halves and fresh raspberries, if desired. Carefully remove the sides of the springform pan and slice to serve. (5 minutes)
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Pierce Keeling
Jun 18, 2025The mousse was a little too sweet for my taste, so I reduced the amount of white chocolate by 2 ounces next time.
Jaunita Nienow
Jun 12, 2025I substituted dark chocolate chips for the white chocolate, and it was amazing!
Rosie Wuckert
May 14, 2025The crust was perfect! Not too crumbly and held up well.
Rylan Wiegand
May 1, 2025I didn't have fresh raspberries, so I used some chocolate shavings for garnish. It looked beautiful!
Kole Schmeler
Apr 29, 2025This recipe was so easy to follow, and the cake was a huge hit at my party!