No bake cookies and cream mousse cake is the dreamy treat I always reach for when I want something fuss-free and utterly nostalgic. The very first time I whipped this up, I was instantly taken back to those kitchen afternoons, chocolate cookie crumbs everywhere, and a sense of accomplishment with every creamy, pillowy bite. The best part? There’s no oven in sight. If you’ve ever wondered how to make an irresistibly creamy cake without heating up your kitchen, you’re in the right place. (By the way, I shared my last cookies and cream craving in this chocolate mousse cake post.) This no bake cookies and cream mousse cake brings together layers of soft chocolate cookies and a tangy whipped mousse, all in a chill, crowd-pleasing package.
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What Makes No Bake Cookies and Cream Mousse Cake Special?
This is basically your favorite cookies and cream ice cream, but in an elegant, sliceable, mousse-filled dessert. No bake cookies and cream mousse cake layers crushed cookies with a fluffy, not-too-sweet mousse made of whipped cream and cream cheese. Once chilled, each bite is a dreamy blend of rich chocolate, silky creaminess, and a little crunch. There’s no oven stress, no tricky baking science, and honestly, I love that the whole thing can be stashed in the fridge while you take care of everything else (or just relax, I’m not judging). I linked my go-to chocolate mousse cake here for when you want to mix things up.
Ingredients You’ll Need for This Mousse Cake
- Chocolate Sandwich Cookies: Classic Oreos are my favorite, but feel free to sub in any chocolate cookie or even gluten-free options like these lemon blueberry shortbread bars.
- Unsalted Butter: This melts down to hold your crust together. For dairy-free, coconut oil works too.
- Cream Cheese: The heart of the mousse! Full-fat makes it extra lush, but lighter versions work in a pinch.
- Powdered Sugar: This is the secret to that gentle sweetness and cloud-like texture.
- Vanilla Extract: Gives warmth. If you’re feeling bold, swap for almond or even coffee extract.
- Heavy Whipping Cream: Whips up to a light, airy mousse. Coconut cream is a non-dairy alternative (chill it overnight first).
- Extra Cookies: For topping, and because you can never have too much cookie crunch.
Feel free to play with the formula, a handful of toasted nuts (think chopped pecans from my salted caramel pecan chocolate chip cookies), or even a swirl of caramel or chocolate sauce, never hurts.
How to Make No Bake Cookies and Cream Mousse Cake (Step-by-Step)
- Crush the Cookies: Toss 24 chocolate sandwich cookies in a food processor (or bash them in a ziplock with a rolling pin) until fine crumbs form.
- Make the Crust: Stir the crumbs together with melted butter, then press into a parchment-lined springform pan. Chill for 20 minutes.
- Mix the Mousse: In a big bowl, beat cream cheese until smooth, then add powdered sugar and vanilla. Keep going until fluffy.
- Whip the Cream: In another bowl, whip heavy cream to stiff peaks. Gently fold it into the cream cheese mixture.
- Add Cookies: Chop 10–12 cookies and fold into the mousse.
- Assemble: Spread the mousse on top of the crust. Level the top with a spatula, then scatter extra crushed cookies.
- Chill: Cover with plastic wrap and refrigerate at least 4–6 hours, overnight is perfect.
- Slice and Serve: Release the cake, slice, and enjoy!
For even more fun, try the same technique with other cookie bases, or check out my brown butter toffee chocolate chip cookies for another delicious spin.
Creative Ways to Serve It
There are so many ways to serve this no bake cookies and cream mousse cake, you’ll never get bored. For a classic presentation, just slice and top with whipped cream and a few extra cookie pieces. If you want to add something fresh, a handful of berries (strawberries or blueberries from these blueberry muffin cookies) are amazing. I love it with an icy cold brew or alongside vanilla ice cream, especially if you’re celebrating something special. It travels well for parties, potlucks, and picnics, and honestly, it’s a crowd-pleaser even when it’s just you and a fork.
Tips for the Best No Bake Cookies and Cream Mousse Cake
- Use full-fat cream cheese and heavy cream for the richest, most stable mousse.
- Chill the cake overnight for super clean slices.
- Want to switch it up? Try chocolate graham crackers for the crust or add chopped nuts.
- Go gluten-free with your favorite GF chocolate cookies.
- Swirl in caramel or melted chocolate for extra decadence.
- If you want a lighter version, swap in reduced-fat cream cheese and use a bit less sugar.
Your Questions Answered
Can I make no bake cookies and cream mousse cake ahead of time?
Absolutely, it’s actually better when made the day before. All the flavors meld, and the mousse sets up perfectly.
How do I store leftovers?
Cover tightly with plastic wrap or keep slices in an airtight container in the fridge for up to 5 days. The crust will stay firm and the mousse remains light
Can I freeze this mousse cake?
You sure can! Wrap slices or the whole cake in plastic and foil, then freeze. Thaw in the fridge before serving. The texture might be a little firmer but just as delicious.
Can I make this dairy-free?
Totally doable: Use a plant-based cream cheese and swap the cream for whipped coconut cream. Make sure to grab vegan chocolate cookies, too.
What Makes This Dessert Irresistible?
No bake cookies and cream mousse cake is a forever favorite. There’s something so satisfying about layers of creamy mousse and chocolate cookies that require zero oven time. It’s a breeze to prep, flexible for any occasion, and never fails to wow a crowd. I love how it takes me right back to those childhood days, but with a grown-up, decadent twist.
More No Bake Dessert Inspiration
- No Bake Dubai Chocolate Cheesecake: A luscious, creamy cheesecake with a chocolatey spin.
- Chai Tres Leches No Bake: Light, spiced, and ultra-refreshing.
- Salted Caramel Cheesecake Cups: Perfect for parties or solo treats.
- Cookies and Cream Mousse Cake: (link to this recipe for strong internal structure)
- 3-Ingredient Watermelon Sorbet: Simple, fruity, and so refreshing for summer.
No Bake Cookies and Cream Mousse Cake
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand mixer
- Spatula
- Food processor or ziplock & rolling pin
Ingredients
- 36 chocolate sandwich cookies (like Oreos), divided
- 6 tbsp unsalted butter, melted (or coconut oil for dairy-free)
- 16 oz cream cheese, softened (use plant-based for dairy-free)
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract (or almond/coffee extract)
- 1 1/2 cups heavy whipping cream (or coconut cream, chilled overnight)
- extra cookies, berries, or chocolate for topping (optional)
Instructions
- Crush 24 cookies in a food processor or by hand. Mix with melted butter. Press firmly into a parchment-lined 9-inch springform pan. Chill while you prepare the filling.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; beat until fluffy and fully combined.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture until smooth.
- Coarsely chop 10–12 cookies and fold into mousse mixture. Spoon mousse over chilled crust and smooth the top.
- Sprinkle extra crushed cookies or toppings if you like. Cover and refrigerate at least 4–6 hours (overnight for best results).
- Run a knife around the edge, release springform, and slice to serve. Top with berries, more cookies, or a drizzle of sauce if you want.
Notes
Nutrition
Behind the Scenes in My Kitchen
Testing this recipe took me right back to those messy kitchen days with my mom, when half the cookies ended up in my mouth instead of the pan. The first time, I added too much whipped cream and the mousse didn’t set up right (oops). After a few tweaks, like making sure to whip the cream to stiff peaks and folding it gently, the cake held its shape and tasted like a cloud. Now, I make this every time I need a chilled, fuss-free showstopper. Want more behind-the-scenes and exclusive ideas? You can always find my kitchen inspiration (and a few of my kitchen fails) on my Pinterest page.
