If you’re looking for a show-stopping yet effortless dessert, look no further than Cookies and Cream Mousse. This fluffy, creamy treat takes everything you love about cookies and cream and transforms it into a mousse so luscious, you’ll want to eat it by the spoonful straight out of the bowl. With just a handful of ingredients and no oven required, it’s perfect for parties, family nights, or anytime you need an easy, crowd-pleasing finale.
Ingredients You’ll Need
What makes Cookies and Cream Mousse such a winner is the simplicity of its ingredients. Each one plays a crucial role in creating the perfect balance of rich flavor, dreamy texture, and that signature cookies and cream goodness.
- Oreo cookies: The classic chocolate sandwich cookie brings both crunch and that unmistakable cookies and cream flavor.
- Heavy whipping cream: This is the secret to a light, airy mousse — whip it to stiff peaks for the best texture.
- Cream cheese: Softened for easy blending, it adds tang and body, making the mousse ultra-creamy.
- Powdered sugar: Helps sweeten the mousse while keeping it silky smooth.
- Vanilla extract: A dash rounds out the flavors and gives the mousse extra depth.
- Extra crushed cookies or cookie halves (for garnish): Adds a playful, crunchy finish to each serving.
How to Make Cookies and Cream Mousse
Step 1: Whip the Cream
Pour the heavy whipping cream into a large, chilled mixing bowl. Using an electric mixer, beat it until stiff peaks form. This is the foundation of your mousse — whip just until the cream holds its shape, but don’t go so far that it turns grainy. Set the whipped cream aside for later.
Step 2: Make the Cream Cheese Mixture
In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat these together until completely smooth and creamy, making sure there are no lumps. This mixture should be rich and slightly tangy, perfectly balancing the sweetness of the cookies.
Step 3: Fold Together
Gently fold the whipped cream into the cream cheese mixture. Use a spatula and a light hand to preserve as much air as possible — this is what gives your Cookies and Cream Mousse its signature fluffiness. Once combined, the mixture should look thick, pillowy, and irresistible.
Step 4: Add the Cookies
Stir in 8 crushed Oreo cookies, folding them through the mousse so every bite is dotted with chocolatey cookie bits. The cookies add just the right amount of crunch and that classic cookies and cream flavor everyone loves.
Step 5: Assemble and Chill
Spoon or pipe the mousse into individual serving glasses or bowls. Top each with extra crushed cookies or a cookie half for a fun and tempting finish. Chill in the refrigerator for at least 1 hour. This lets the mousse set and the flavors meld, making it even more delicious when served.
How to Serve Cookies and Cream Mousse
Garnishes
A generous sprinkle of crushed cookies or a cookie half perched on top instantly elevates your Cookies and Cream Mousse. For extra flair, try a swirl of whipped cream, chocolate shavings, or even a drizzle of chocolate sauce. These little touches make each serving look as delightful as it tastes.
Side Dishes
While Cookies and Cream Mousse shines all on its own, it pairs beautifully with a cup of hot coffee or a scoop of vanilla ice cream. For a special dessert platter, serve it alongside fresh berries or mini chocolate chip cookies for a playful mix of flavors and textures.
Creative Ways to Present
Think beyond the basic bowl! Layer the mousse and extra cookie crumbs in clear glasses for a parfait effect, or serve in tiny mason jars for a picnic-ready treat. For parties, pipe the mousse into chocolate cups or even serve in edible cookie bowls for a memorable twist.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Cookies and Cream Mousse tightly and store it in the refrigerator for up to three days. The mousse stays fluffy and delicious, though the cookies will soften slightly, blending into the creamy base for an even more indulgent bite.
Freezing
If you want to get ahead, you can freeze Cookies and Cream Mousse in an airtight container for up to a month. Thaw it in the refrigerator overnight before serving. The texture might be a little more dense after freezing, but it’s still every bit as tasty.
Reheating
No reheating needed! This dessert is best enjoyed cold, straight from the fridge. If it’s been frozen, simply let it thaw completely in the refrigerator before serving to restore its creamy, mousse-like texture.
FAQs
Can I make Cookies and Cream Mousse ahead of time?
Absolutely! In fact, making it ahead allows the flavors to develop even more. Just assemble and chill the mousse, then keep it covered in the fridge until you’re ready to serve.
Can I use low-fat cream cheese or whipped topping?
You can swap in low-fat cream cheese or substitute part of the whipped cream with whipped topping for a lighter version. The mousse will still be creamy and delicious, though slightly less rich.
How do I crush the cookies for the mousse?
The easiest way is to place the cookies in a zip-top bag and crush them with a rolling pin. You’re aiming for chunky crumbs, not fine powder, to keep that classic cookies and cream texture.
Can I make this recipe gluten-free?
Yes! Just use gluten-free chocolate sandwich cookies in place of regular Oreos. All the other ingredients are naturally gluten-free, so you’ll have a dessert everyone can enjoy.
What’s the best way to serve Cookies and Cream Mousse at a party?
Individual glasses, jars, or small cups are perfect for parties. Pipe the mousse in for a clean look, garnish with cookies, and chill until serving time. Guests will love the grab-and-go presentation!
Final Thoughts
There’s something truly magical about the combination of cookies and cream, and this mousse captures it perfectly. If you’re craving a sweet treat that’s as impressive as it is easy, give Cookies and Cream Mousse a try — it might just become your new favorite dessert to share (or keep all to yourself)!
Print
Cookies and Cream Mousse Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Cookies and Cream Mousse is a delectable no-bake dessert combining crushed Oreo cookies with creamy whipped cream and smooth cream cheese. It’s quick to prepare, light yet rich, and perfect for satisfying any sweet tooth with minimal effort. Layered in serving glasses and garnished with extra cookies, this mousse delights with its creamy texture and iconic cookies and cream flavor.
Ingredients
Cookies
- 12 Oreo cookies (crushed, divided)
Cream Base
- 1½ cups heavy whipping cream
- 4 ounces cream cheese (softened)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Extra crushed cookies or cookie halves for garnish
Instructions
- Whip the cream: In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside carefully to maintain the fluffy texture.
- Prepare the cream cheese mixture: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold slowly and carefully until fully combined and fluffy, taking care not to deflate the whipped cream.
- Add crushed Oreos: Stir in 8 crushed Oreos into the mousse mixture evenly to incorporate the cookies throughout.
- Assemble and garnish: Spoon or pipe the mousse into serving glasses or bowls. Top with the remaining crushed Oreos or place a cookie half on each serving for an attractive garnish.
- Chill: Refrigerate the mousse for at least 1 hour before serving to allow the mousse to set and flavors to meld for best texture.
Notes
- For a lighter version, substitute part of the heavy whipping cream with whipped topping.
- This mousse can be layered with cookie crumbs to create a parfait-style dessert.
- Be gentle when folding to keep the mousse light and airy.
- Serve chilled; the mousse firming up is key to its creamy texture.
Nutrition
- Serving Size: ½ cup
- Calories: 290
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
