Name: Cookies and Cream Mousse Cake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: 35 chocolate cream cookies (450g); 6 tbsp unsalted butter (85g), melted; Pinch of salt; 1 8oz block cream cheese (226g); 2-4 tbsp granulated sugar, to taste; 1/2 tsp vanilla extract; 2 cups heavy cream (480g), chilled; 20 chocolate cream cookies (260g); 200g dark or semi-sweet chocolate (about 1 cup in chips), chopped; 1 cup heavy cream (240g); 3/4 cup heavy cream (180g), chilled; 1 tbsp sugar; 3-4 chocolate cream cookies, crushed (for decoration)

Print Recipe· 4.3 from 11 reviews

If you have a sweet tooth craving something irresistibly creamy and crunchy, this Cookies and Cream Mousse Cake Recipe is about to become your new best friend in the kitchen. Imagine luscious layers of airy, smooth mousse bursting with crushed chocolate cream cookies on a crumbly cookie crust, finished with a rich chocolate ganache that melts perfectly on your tongue. Every bite is a heavenly combination of textures and flavors that will have you coming back for more. Whether you’re hosting a party or simply treating yourself, this cake turns a classic cookie flavor into an elegant, show-stopping dessert.

Ingredients You’ll Need

A clear glass bowl filled with thick, light grayish cream mixed with tiny darker specks all through it, showing a whipped, fluffy texture with soft peaks and swirls. A wooden spoon with the same cream stuck to it rests partly inside the bowl, its handle light brown and smooth. The bowl sits on a white marbled surface, with some cream smudges and bits scattered around the bowl’s edges. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential to building the perfect balance of creamy texture, crunchy bits, and rich chocolatey flavor in your Cookies and Cream Mousse Cake Recipe. Each one plays a key role in creating the layers of delight you’ll enjoy.

Chocolate cream cookies (35 cookies, 450g): The star ingredient that gives the cake its signature flavor and crunch.
Unsalted butter (6 tbsp, 85g), melted: Helps bind the cookie crust together with a buttery richness.
Pinch of salt: Enhances the sweetness and balances the flavors perfectly.
Cream cheese (1 8oz block, 226g): Adds a tangy, velvety base to the mousse.
Granulated sugar (2-4 tbsp): Sweetens the mousse just right, letting you adjust to your taste.
Vanilla (1/2 tsp): A subtle boost that rounds out the flavors beautifully.
Heavy cream (2 cups plus 1 cup plus 3/4 cup): Multiple portions whipped into fluffy mousse and rich ganache for that luscious texture.
Chocolate cream cookies (20 cookies, 260g): Crushed into the mousse for extra cookie crunch in every bite.
Dark or semi-sweet chocolate (200g, 1 cup in chips): For the decadent, shiny ganache that tops the cake.
Sugar (1 tbsp): To sweeten the ganache’s whipped cream topping elegantly.
Chocolate cream cookies (3-4, crushed): Used as a pretty and tasty garnish.

How to Make Cookies and Cream Mousse Cake Recipe

Step 1: Crafting the Perfect Crust

Start by blitzing 35 chocolate cream cookies, melted butter, and a pinch of salt in your food processor until the mixture turns into fine, sandy crumbs. This will form the sturdy yet tender base for your cake. Press this crumb mixture firmly and evenly into a parchment-lined 9×9 pan using the back of a spoon or a measuring cup. Pop it into the freezer to set while you prepare the mousse and ganache. This chilled crust provides a wonderful contrast to the fluffy mousse layers to come.

Step 2: Whipping Up the Cookies and Cream Mousse

Grind 20 chocolate cream cookies to a coarse consistency and set aside. In a large bowl, whisk together the cream cheese, granulated sugar (starting with 2 tablespoons and adding more if you like it sweeter), and vanilla extract until completely smooth and creamy. Next, add 2 cups of chilled heavy cream and whisk with vigor for a couple of minutes until the mixture thickens enough to hold soft peaks. Gently fold in the ground cookie pieces, tasting along the way to ensure the perfect cookie-to-cream ratio. This mousse will be the decadently creamy heart of your cake.

Step 3: Preparing the Velvety Chocolate Ganache

Chop the 200g of dark or semi-sweet chocolate into small pieces or use chocolate chips, placing them in a heatproof bowl. Bring 1 cup of heavy cream to a boil, then pour it over the chocolate. Cover the bowl with a lid or plate and let it sit undisturbed for 5 minutes, allowing the heat to melt the chocolate fully. Then stir gently until you get a smooth, glossy ganache. This ganache is what will give your cake a glossy, rich finish that’s simply irresistible.

Step 4: Assembling Your Masterpiece

Remove the crust from the freezer and you have two delicious ways to layer your cake. For an elegant four-layer finish, spread half of the mousse with an offset spatula, layer with half of the ganache, and chill in the freezer for 10 minutes for the ganache to set. Repeat again with the remaining mousse and ganache for tall, luscious layers. Alternatively, for a simpler two-layer cake, spread all the mousse at once, pour over the ganache, and chill until set. Either way, give the whole cake a good chill in the fridge overnight to let the layers meld beautifully.

Step 5: Decorating and Final Touches

If you want to make your cake even more show-stopping, whip 3/4 cup of heavy cream with 1 tablespoon of sugar until soft peaks form. Spread this whipped cream on top of the chilled cake and sprinkle with 3 to 4 crushed chocolate cream cookies. The whipped topping adds a light, airy contrast and the cookie crumbs give a playful crunch, inviting everyone to dive in.

How to Serve Cookies and Cream Mousse Cake Recipe

A square metal baking pan lined with white parchment paper holds two visible layers: the bottom layer is dark brown, finely crushed cookie crumbs pressed flat to form a solid base, while the top layer is a thick, uneven spread of light brown creamy mixture with small dark specks, giving it a textured, whipped appearance that covers most of the base but not evenly. The pan is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To enhance the indulgent experience, consider adding additional crushed chocolate cream cookies on top or even whole cookies around the edges for decoration. A dusting of cocoa powder or a drizzle of chocolate syrup will make your cake look as spectacular as it tastes. The garnishes add visual appeal and an extra crunch that complements the soft mousse beautifully.

Side Dishes

This cake pairs wonderfully with a simple scoop of vanilla ice cream or a spoonful of fresh berries like raspberries or strawberries for a bright, tart contrast. A light espresso or a creamy latte also makes an excellent companion, cutting through the richness and bringing balance to the dessert experience.

Creative Ways to Present

Present the cake sliced into neat squares on a chilled plate with a fresh mint sprig for color and freshness. You can even serve small individual portions in clear mini glasses or cups layering mousse, ganache, and cookie crust separately for an elegant touch. This not only looks beautiful but makes it easier for guests to enjoy without any mess.

Make Ahead and Storage

Storing Leftovers

If you find yourself with any leftovers, simply cover the cake tightly with plastic wrap or store it in an airtight container in the fridge. It will stay fresh and retain its creamy texture for up to 3 days, giving you plenty of chances to savor every bite.

Freezing

You can freeze the Cookies and Cream Mousse Cake Recipe for up to a month. Make sure it’s well wrapped in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy again, thaw it overnight in the fridge rather than at room temperature to keep the mousse creamy and the crust firm.

Reheating

This mousse cake is best served chilled and doesn’t require reheating. To bring the ganache back to a soft texture if it feels too firm after refrigeration, just let the cake sit at room temperature for 10-15 minutes before slicing and serving.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While chocolate cream cookies give the iconic flavor for this recipe, you can experiment with other cookies like Oreos, chocolate wafers, or even vanilla cream cookies to suit your taste.

Do I need a food processor to make this cake?

A food processor is the easiest tool for blitzing cookies into crumbs and grinding them for the mousse, but you can also use a sealable plastic bag and a rolling pin to crush the cookies by hand.

How long should I whip the cream for the mousse?

Whip the heavy cream just until it’s thick enough to hold shape but still soft and fluffy. Over-whipping can make it grainy or too stiff, so keep an eye on the texture for best results.

Can I make this recipe dairy-free?

You can try substituting cream cheese and heavy cream with dairy-free alternatives like coconut cream and vegan cream cheese, but the texture and flavor might differ slightly from the traditional version.

Is it necessary to chill the cake overnight?

Chilling overnight is highly recommended as it allows the mousse to set perfectly and the flavors to meld, resulting in a clean, satisfying slice and the full indulgent experience of this cake.

Final Thoughts

I can’t recommend the Cookies and Cream Mousse Cake Recipe enough if you’re looking to wow friends or simply treat yourself to something special. It’s a fantastic blend of creamy mousse, crunchy cookie bits, and rich chocolate ganache that feels luxurious but is surprisingly easy to make. Give it a go and watch this delightful dessert become a favorite in your home!