Cookies and Cream Mousse

published Jun 20, 2024
Cookies and Cream Mousse Recipe

This easy, no-bake dessert comes together in just 20 minutes and tastes just like cookies and cream ice cream.

Serves4

Prep17 minutes

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head on shot of two small jars filled with oreo crumbles on the bottom, cookies and cream mousse, and topped with whipped cream and oreo
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Over the years I’ve made the occasional chocolate mousse for dessert, but it wasn’t until recently (after making lemon mousse, pumpkin mousse, and Creamsicle mousse) that I learned the real superstar power of mousse. This no-bake treat is one of the easiest, most impressive desserts you can serve. 

This version is inspired by my favorite ice cream flavor: cookies and cream. It features an Oreo cookie crumb base, super-creamy mousse studded with bite-size pieces of cookie that tastes just like the iconic ice cream, and a dollop of pillowy whipped cream on top. Best of all, it’s quick to make and you don’t need to turn on your oven.

Why You’ll Love It

  • It’s a total crowd-pleaser. This mousse tastes just like cookies and cream ice cream. 
  • It’s an impressive no-bake dessert. It only takes 20 minutes and six ingredients to make this dessert. Plus, you don’t have to turn on the oven or the stove to make it. 
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Cookies and Cream Mousse

  • Oreo cookies: Chocolate sandwich cookies get used three different ways for this no-bake dessert. Some are crushed into fine crumbs and used for the buttery cookie crumb base, some are gently broken into small to medium pieces and folded into the mousse, and the remaining cookies are used for a garnish. The cream gets removed from the cookies and used in the mousse to help give it the classic cookies and cream flavor you expect.
  • Heavy cream: You’ll use a full pint of cream here: some for the mousse and some for the whipped cream topping. It’s important that the cream is cold, so leave it in the fridge until the last minute.
  • Cream cheese: Just a couple ounces are blended into the mousse to give it more body and extra flavor.
  • Powdered sugar: You don’t need a lot of sugar for this dessert. Just over 1/2 cup is used to lightly sweeten the mousse and the whipped cream.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

How to Make Cookies and Cream Mousse

  1. Make the cookie crumb base. Separate all but two of the cookies (those will be used for garnish) and scrape the cream into a large bowl. (This might sound tedious, but it’s easy and goes quickly.) Place some of the cookies in a large zip-top bag and crush into fine crumbs. Mix the crumbs with melted butter, then divide between ramekins. 
  2. Make the mousse. Tap the remaining cookie halves with a rolling pin to break into small- to medium-size pieces. You don’t want small crumbs for the mousse, as it will turn the cream gray! Beat the cookie cream, cream cheese, and powdered sugar until fluffy. Add the cold heavy cream and beat until medium peaks form. This last part can take a while (up to six minutes). Just stick with it — the mousse will get there. You can use a stand mixer or an electric hand mixer.
  3. Fold in the cookies. Add the broken cookie pieces and fold with a flexible spatula until just combined. Try not to overmix here, as this can also turn the mousse gray.
  4. Make the topping. Beat the remaining cold heavy cream and powdered sugar in a separate bowl until soft peaks form.
  5. Assemble the mousse and chill. Divide the mouse between the ramekins and top with the whipped cream. Chill for at least two hours or up to overnight. When ready to serve, halve the remaining two cookies crosswise and add a piece to each cup of mousse.

This is part of The Summer of Lazy Baking, featuring our easiest-ever recipes and grocery store hacks for making this the most delicious summer ever.

Cookies and Cream Mousse Recipe

This easy, no-bake dessert comes together in just 20 minutes and tastes just like cookies and cream ice cream.

Prep time 17 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 tablespoons

    unsalted butter

  • 23

    Oreo cookies (about 9 ounces), divided

  • 3 pinches

    kosher salt, divided

  • 2 ounces

    cream cheese

  • 1/2 cup plus 1 tablespoon

    powdered sugar, divided

  • 1 teaspoon

    vanilla extract

  • 2 cups

    cold heavy cream, divided

Instructions

Make the Oreo crumb base:

  1. Melt 2 tablespoons unsalted butter in a medium microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat and pour into a medium bowl.) Set aside to cool slightly.

  2. Twist 21 of the Oreo cookies apart to separate them. Scrape the cream into a stand mixer bowl or large bowl if using an electric hand mixer. Place 18 of the cookie halves in a large zip-top bag. Seal the bag and crush with a rolling pin into fine crumbs (about 3/4 cup).

  3. Add the Oreo crumbs and 1 pinch of the kosher salt to the butter and stir to combine. Divide the Oreo crumbs between 4 (6- to 8-ounce) glasses, jars, or ramekins (about 3 tablespoons each).

Make the mousse and topping:

  1. Add the remaining 24 cookie halves to the same large zip-top bag. Seal the bag and tap with the rolling pin into small-medium pieces. Do not crush into fine crumbs.

  2. Add 2 ounces cream cheese, 1/2 cup of the powdered sugar, 1 teaspoon vanilla extract, and 1 pinch of the kosher salt to the cookie cream. Beat with the paddle attachment on medium speed until smooth and fluffy, 1 to 2 minutes. Add 1 1/2 cups of the cold heavy cream. Beat on medium-high speed, scraping down the sides and bottom of the bowl about halfway through with a flexible spatula, until medium peaks form, 4 to 6 minutes.

  3. Add the broken cookie pieces. Gently fold with a flexible spatula until just combined. Do not overmix or the color of the mousse will turn gray.

  4. Place the remaining 1/2 cup cold heavy cream, remaining 1 tablespoon powdered sugar, and remaining 1 pinch kosher salt in a medium bowl (or transfer the contents of the stand mixer bowl to another bowl to reuse it). Beat with the whisk attachment on medium to medium-high speed or whisk by hand until soft peaks form, 1 to 2 minutes.


Assemble the mousse:

  1. Divide the mousse over the crumbs (generous 1/2 cup each). Divide the whipped cream over the mousse (generous 1/4 cup each). Refrigerate for at least 2 hours or up to overnight.

  2. When ready to serve, cut the remaining 2 Oreo cookies in half crosswise and garnish each mousse with a piece.

Recipe Notes

Storage: Leftovers can be covered and refrigerated for up to 2 days — the crumbs will soften over time.