White Chocolate Mousse Torte with Oreo Cookie Crust
Indulge in a decadent dessert with this White Chocolate Mousse Torte with Oreo Cookie Crust—a recipe that’s as elegant as it is irresistible. Featuring a rich, chocolatey Oreo crust baked to perfection and topped with a luscious layer of creamy white chocolate mousse, this torte is a show-stopping treat for any occasion. Cream cheese and vanilla extract add a subtle tang and depth to the silky mousse, while whipped cream brings a light, airy finish. Garnish with whipped cream, white chocolate shavings, or extra Oreo crumbs for a visually stunning and flavorful presentation. Easy to prepare in just 30 minutes (plus chilling time), this no-bake torte is perfect for holidays, dinner parties, or when you need a crowd-pleasing dessert.
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Unsalted butter, melted
- 12 ounces White chocolate chips
- 3 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 8 ounces Cream cheese, softened
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Place the Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin.
In a mixing bowl, combine the Oreo crumbs with the melted butter. Stir until the mixture resembles wet sand.
Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake in the preheated oven for 8-10 minutes, then set aside to cool completely.
Place the white chocolate chips in a heatproof bowl. Melt them gently over a double boiler or in the microwave, stirring every 30 seconds until smooth. Allow to cool slightly.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the melted white chocolate and vanilla extract, then mix until fully combined.
In a separate bowl, whip 2 cups of heavy cream with the powdered sugar until stiff peaks form. Fold the whipped cream gently into the white chocolate mixture, ensuring it is well incorporated but not deflated.
Pour the white chocolate mousse over the cooled Oreo crust, smoothing the top with a spatula.
Refrigerate the torte for at least 4 hours, or until set.
Before serving, whip the remaining 1 cup of heavy cream and use it to garnish the torte. Optionally, top with shaved white chocolate or additional crushed Oreo cookies for decoration.
Carefully release the torte from the springform pan. Slice and serve chilled.
Nutrition Facts
Calories |
7007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 553.7 g | 710% | |
| Saturated Fat | 324.4 g | 1622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 447.2 g | 163% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 330.0 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2059 mg | 44% | |
*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.
