Oreo Cheesecake Mousse Cups
These Oreo Mousse Cake Cups are a no-bake, beginner-friendly dessert with a crunchy Oreo crust and silky mousse filling. Easy to make, perfectly sweet, and great for any occasion.
Ingredients
Cookie Base
- 80 g Oreo crumbs remove filling; crush with rolling pin, keep some coarse bits for texture. If Oreo crumbs are unavailable, remove filling from regular Oreos and use.
- 40 g unsalted butter melt gently over water bath or microwave for 10 seconds; let cool to warm before using to avoid burning crumbs
Mousse Layer
- 250 g heavy cream 35%+ fat, chilled for easier whipping
- 15 g granulated sugar adjust to taste; can increase to 20g, as Oreos are already sweet
- 60 g hot milk about 60–70℃, comfortably warm; for dissolving gelatin
- 5 g gelatin sheets soak in ice water for 10 minutes, squeeze dry before use; if using gelatin powder, mix 5g powder with 15g cold water and let bloom
- 40 g Oreo crumbs extra; chunky or in small bits for mousse texture
Decoration Layer
- 50 g heavy cream optional; for topping, whip with 5g sugar until stiff peaks form
- 6 –8 mini Oreos or broken pieces of regular Oreos
- cocoa powder a little (optional; sift lightly on top for decoration
Instructions
Step 1: Make the Cookie Base (Key: Firmly Pressed & Set)
- In a bowl, mix 80g Oreo crumbs with 40g melted butter until all crumbs are evenly coated. The mixture should hold together when pressed.
- Transfer into molds or cups.Use the back of a spoon or rolling pin to press it down firmly and evenly (about 0.5 cm thick). Refrigerate for 10 minutes to set.
Step 2: Make the Oreo Mousse (Core: Smooth, No Air Bubbles)
- Whip the cream – In a clean, dry bowl, whip 250g chilled heavy cream with 15g sugar until stiff peaks form (cream should hold straight peaks). Do not under-whip.
- Dissolve gelatin – Add softened 5g gelatin sheets into 60g hot milk. Stir until fully melted and smooth. Let cool to 30–40℃ before using (too hot will melt whipped cream).
- Combine mousse mixture – Slowly fold the warm gelatin-milk mixture into the whipped cream until fully blended. Stir in 40g Oreo crumbs gently (do not overmix to prevent deflating the cream).
Step 3: Assemble & Chill
- Pour mousse mixture into prepared molds with cookie bases, filling about 90% full.
- Chill in the fridge for at least 4 hours (or overnight) until firm. The surface should not indent when lightly pressed.
Step 4: Unmold & Decorate
- Unmold by wrapping the outside with a warm towel for 10–15 seconds (or use a hairdryer on low warm setting around edges). Gently push up if using loose-bottom molds.
- (Optional) Whip 50g cream with 5g sugar until stiff and pipe onto the cups.
- Decorate with mini Oreos and a dusting of cocoa powder. Serve chilled.
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