Now that the weather is getting warmer, I’ve been in search of a tasty delicious filling dessert recipe that can cure my chocolate obsession.
This Cookies and Cream Cheesecake Mousse did just that with its creamy firm texture.
Cookies and cream have always been a favorite of mine. So, what better way to than taking the flavor to the next level?
The mousse is made with cream cheese to give it a nice no-bake cheesecake taste you won’t be able to turn down.
It also contains no eggs making it safe as a no-bake dessert. Oh, and there’s no gelatin, making it vegetarian.
Time to Work Up An Appetite!
Just this weekend we put in our garden. We worked up an appetite and honestly, we deserved a little treat. It was humid out, so the oven needed to be off-limits.
I just don’t want to turn on our air conditioning yet.
Have you ever cooked in the oven on a warm humid day? Not the best idea. I know by experience. That just means this recipe is officially no-bake. Not even a microwave is needed.
Being 3 months post-partum, I am extremely focused on what I eat. I will indulge when I want, but I love using more simple, real ingredients.
This mousse uses simple fresh ingredients like cream and vanilla.
It’s designed so you don’t feel guilty about eating a chocolate dessert on those tough days to unwind.
How to Make the Cookies and Cream Cheesecake Mousse Dessert
Using a food processor, pulse 5 chocolate sandwich cookies, such as Oreos, to create cookie crumbs. You can also use a rolling pin and bag to crush the cookies, but you may get bigger chunks.
Now mix together your cream cheese and vanilla extract in a bowl.
It’s important for the cream cheese to be closer to room temperature to allow for easy mixing. Cold cream cheese can cause chunks, which you want to avoid.
Next, you will need to make a basic whipped cream. In a separate bowl, take your heavy whipping cream and put it in a stand mixer bowl.
You want your cream to be as cold as possible to start with as it makes a tastier whipped cream.
Start whipping the cream by starting on low and then increase slowly to a medium speed. It’s very easy to over whip your whipped cream by whipping it too fast or too long.
Keep whipping the cream until it starts to make a soft peak. Slowly add in the cream cheese mixture, confectioners sugar (powdered sugar), and half of the chocolate sandwich cookie crumbs.
Stop the mixer as soon as it’s combined to avoid over mixing the mousse.
You can also make this recipe with a hand mixer or by mix by hand, but it will take more arm work.
Putting It All Together
Take 4 serving glasses and fill the bottoms with a small layer of cookie crumbs. Top the crumbs with a thin layer of dark chocolate syrup.
I usually air on the side of a little more of the sauce. It really brings out the cookies and cream aspect with its bold flavor.
Next, take the mousse and fill each glass until it’s half full (yes, not half empty!).
Put another layer of Oreo cookie crumbs and dark chocolate syrup, then fill the rest of the glass with mousse.
Refrigerate it for about an hour or two to allow the mousse to set and firm up.
You can eat the Cookies and Cream Cheesecake Mousse immediately, but I personally enjoy it a little firmer and officially set.
Once refrigerated, top off the dessert with a little more cookie crumbs and chocolate syrup.
Can I Use Normal Chocolate Syrup Instead of Dark Chocolate?
Yes, a regular chocolate syrup can be substituted for the dark chocolate in this recipe.
The dark chocolate is designed to create a richer flavor, but regular chocolate syrup will give a great flavor as well.
You May Also Like These Recipes:
- 5 chocolate sandwich cookies
- 4 ounces cream cheese (room temperature)
- ½ teaspoon vanilla extract
- 1 cup whipping cream
- 2 tablespoons confectioners sugar
- 3 tablespoons Torani Cookies and Cream Sauce
- Pulse chocolate sandwich cookies in a food processor until they are cookie crumbs and set aside.
- Mix cream cheese and vanilla extract together in a bowl and set aside.
- Put heavy whipping cream in a stand mixer and start whipping the cream by starting on low and then increasing slowly to a medium speed until it starts to make a soft peak.
- Slowly add in cream cheese mixture, confectioners sugar (powdered sugar), and half of the chocolate sandwich cookie crumbs. Turn off the mixer once combined.*
- Take 4 serving glasses and fill the bottoms with a small layer of cookie crumbs. Top the crumbs with a thin layer of Torani Cookies and Cream sauce.
- Next, take the mousse and fill each glass until its half full.
- Put another layer of cookie crumbs and Torani Cookies and Cream sauce, then fill the rest of the glass with mousse.
- Enjoy immediately or refrigerate for a least 1-2 hours to allow the mousse to set.
- Top with another layer of cookie crumbs and Cookies and Cream sauce before eating.
*be careful not to over mix the mousse
Amount Per Serving: Calories: 514Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 103mgSodium: 258mgCarbohydrates: 32gFiber: 1gSugar: 18gProtein: 7g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.