Easy Oreo Mousse Dessert Recipe
This 3 ingredient Oreo mousse is light, airy and so creamy! It’s so silky smooth and comes together in only 10 minutes. You’re not going to believe how easy it is to make!
This quick and easy Oreo mousse recipe is one of the easiest desserts you can ever make! With just 3 simple ingredients and only 5 steps, you can tuck into this mouth-watering, indulgent and oh so satisfying Oreo mousse dessert in no time.
This recipe is perfect for all the Oreo lovers and anyone who likes an easy and simple dessert; below are even more reasons why you’ll like this recipe.
Why You’ll Like This Oreo Mousse
Make Ahead: You can make this Oreo mousse up to 3 days in advance, this is a good dessert recipe for dinner parties and events.
So Effortless: The hardest thing you’ll do is fold the ingredients together, that’s how easy and effortless this mousse is. It comes together in just 10 minutes ready to chill in the fridge. Anyone can make this recipe even kids.
3 Ingredient Mousse: Only 3 ingredients are used in this Oreo mousse and there’s no eggs used at all! This egg-free mousse is perfect for anyone who doesn’t like raw eggs in no bake desserts. The texture is still creamy, fluffy and light.
Love Cheesecake?: This mousse is also called an Oreo cheesecake mousse as the ingredients are similar to what you’ll use in a no bake cheesecake. If you like cheesecake, then you’ll like this Oreo mousse too.
Watch How To Make It
Below are the ingredients used to make this easy recipe for Oreo mousse:
- Oreos: The main ingredient for this mousse dessert, I used the original Oreo flavour for a cookies and cream type mousse. You can use whatever flavoured Oreos you like.
- Double Cream: Also called heavy cream or whipping cream, the type of cream you use needs to be full fat so avoid fat-free or reduced fat versions.
- Icing Sugar: Also called powdered sugar, a small amount is added for sweetness.
How To Make Oreo Mousse
Below is a step-by-step guide on how to make this no egg Oreo mousse dessert, full instructions are on the recipe card at the bottom.
Crush the Oreo cookies into crumbs.
You can create fine crumbs using a food processor, you could place the Oreos in a sandwich bag and bash it with a rolling pin or crumble the Oreos into smalls chunks using your hands.
In a large mixing bowl, whisk the double cream on a high setting until the cream doubles in size, thickens and forms soft peaks. Avoid overwhipping the cream as this can result in the cream splitting.
Use a spatula to gently fold the crushed Oreos into the whipped cream mixture.
Spoon or pipe the mixture into glasses or cups and leave to cool in the fridge for 2 hours.
Step Five: (Optional)
Before serving the Oreo mousse cheesecake add any toppings of your choice. I added whipped cream, crushed Oreos and a Oreo cookie on top.
Even though there are 3 ingredients used in this recipe, there are still ways to experiment.
Add Chocolate: You can add chocolate chips for chunks of chocolate within the creamy mousse.
Oreo Cookie Flavour: The original Oreo cookie will give you a cookies and cream mousse, but you can also try the different flavours available.
Add Vanilla: For extra flavour you can add vanilla extract to this mousse.
How To Store Oreo Mousse
I like to pour the mousse mixture into cute dessert glasses before setting in the fridge.
From the US? Then you have to check out these dessert glasses, the mousse will look so good in these.
Place the mousse in the fridge, the longer in the fridge the harder and more set it becomes, hence 2 hours is ideal. If you’re making this dessert ahead of time, take the mousse out 30 minutes before serving to soften it slightly.
My Top Tips
I prefer crushing some Oreo cookies in a sandwich bag and bashing it with a rolling pin, then crumbling the rest with my hands to create bigger pieces for texture. If you want more of a smooth melt-in-the-mouth type mousse, then you’re better of using a food processor.
Make sure to use full fat double cream, using reduce fat options will not give you the same results.
Make sure the mixing bowl and other equipment used are not warm, for example from freshly washing them with hot water. This can have an effect on the texture of the mousse, having chilled or at least room temperature equipment is perfect.
Clean the rim of the glasses with a damp paper towel before leaving to set in the fridge. This will make the mousse look clean and neat before serving.
More Mousse Recipes And Oreo Desserts
3 Ingredient Oreo Mousse
- 10 Oreo Cookies (110g)
- 300 ml Double Cream
- 4 tbsp Icing Sugar (Powdered Sugar) (40g)
- Crush the Oreo cookies into crumbs.You can create fine crumbs using a food processor, you could place the Oreos in a sandwich bag and bash it with a rolling pin or crumble the Oreos into smalls chunks using your hands.
- In a large mixing bowl, whisk the double cream on a high setting until the cream doubles in size, thickens and forms soft peaks. Avoid overwhipping the cream as this can result in the cream splitting.
- Use a spatula to gently fold the crushed Oreos into the whipped cream mixture.
- Spoon or pipe the mixture into glasses or cups and leave to cool in the fridge for 2 hours.
- Before serving the Oreo mousse add any toppings of your choice. I added whipped cream, crushed Oreos and a Oreo cookie on top.
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