Oreo White Chocolate Mousse Cake
Indulge in the ultimate no-bake dessert with this Oreo White Chocolate Mousse Cake—a decadent combination of creamy white chocolate mousse and a rich, buttery Oreo cookie crust. Perfectly balanced between velvety sweetness and the signature crunch of Oreos, this show-stopping cake is as easy to make as it is delicious. A layer of airy mousse, infused with a hint of vanilla and stabilized with gelatin for the perfect texture, sits atop a classic Oreo crust, creating a stunning treat that melts in your mouth. Finished with homemade whipped cream and extra Oreo crumbles, this dessert is perfect for any occasion, from birthdays to dinner parties. With only 30 minutes of prep time and no baking required, this Oreo White Chocolate Mousse Cake is a crowd-pleaser that’s as simple as it is impressive.
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Unsalted butter
- 8 ounces White chocolate
- 2.5 cups Heavy cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
- 4 pieces Extra Oreo cookies (for garnish)
Instructions
Place 24 Oreo cookies in a food processor and pulse until finely crushed. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Melt 6 tablespoons of unsalted butter, and mix it with the crushed Oreos until evenly combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator to set.
Chop 8 ounces of white chocolate into small pieces and melt it using a double boiler or microwave in 15-second increments, stirring after each, until smooth. Let it cool slightly.
Pour 2 tablespoons of cold water into a small bowl and sprinkle 1 teaspoon of gelatin powder over the top. Let it bloom for 5 minutes, then warm it gently in the microwave for about 10 seconds to dissolve.
Whip 2 cups of heavy cream with 3 tablespoons of powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Reserve 1/2 cup for garnish.
Gently fold the melted white chocolate into the whipped cream. Stir in the dissolved gelatin until fully incorporated.
Remove the crust from the refrigerator and pour the white chocolate mousse mixture over it. Smooth the top with a spatula.
Refrigerate the cake for at least 4 hours, or overnight, to set completely.
Once set, carefully remove the cake from the springform pan. Spread or pipe the reserved whipped cream on top, then garnish with 4 roughly crushed Oreos.
Slice and serve chilled. Enjoy your delicious Oreo White Chocolate Mousse Cake!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 28.4 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
