My No-Bake Oreo Chocolate Mousse Cups are a decadent, easy dessert with layers of creamy Oreo mousse and smooth chocolate ganache. Perfect for making ahead and impressing guests!
Oreo Chocolate Mousse Cups
I often make these mousse cups when I want a no-bake dessert that looks elegant without needing an oven. The base is creamy and light with little bites of Oreo crunch, while the chocolate layer on top adds richness and a glossy finish.
Whether I serve it for afternoon tea, a birthday alternative, or as cute gift-sized treats, these mousse cups are always a hit.
This recipe works best with a special mold that has a raised center, which helps create that beautiful layered look and gives space for the chocolate topping to sit nicely.
If you don’t have this type of mold at home, don’t worry — you can absolutely use regular molds or even simple cups instead.
For an easy alternative, you might want to check out my Oreo Mousse Cake Cups Recipe, which is designed for standard molds and turns out just as delicious and impressive.
Why you‘ll love this recipe
- No baking required – the whole recipe is made by mixing, chilling, and layering.
- Beginner-friendly – clear steps ensure no-fail results even if it’s your first time making mousse.
- Texture perfection – light, airy mousse with Oreo crunch and a silky chocolate topping.
- Make-ahead dessert – prepare in advance and chill; perfect for stress-free entertaining.
- Versatile – serve in cups, jars, or as mini cakes depending on the occasion.
Ingredients
Mousse Layer (creamy crunchy base)
- 300g cream cheese (plain; soften at room temperature for 30 minutes, don’t heat to avoid separation)
- 40g granulated sugar (adjust 35–45g to taste; caster sugar dissolves faster)
- 200g heavy cream (30–35% fat, chilled; do not whip before use)
- 60g hot milk (whole milk, heated to 60–70℃ to dissolve gelatin)
- 12g gelatin sheets (soak in cold water for 5 minutes, squeeze dry; or replace with 7g gelatin powder bloomed in 20ml cold water before adding to hot milk)
- 40g Oreo crumbs (remove filling, crush into coarse 0.3cm crumbs for texture)
Chocolate Layer (silky topping)
- 180g chocolate (dark chocolate ~70% cocoa for less sweet, or milk chocolate for a richer sweetness; avoid compound chocolate)
- 130g heavy cream (same as above; reduce 10g if using non-dairy cream)
Decoration
- 6–8 Oreo cookies (whole, for topping)
- 20g Oreo crumbs (extra for sprinkling)
- A few mint leaves (optional, for freshness and garnish)
Instructions
Step 1: Prep Work
Soften 300g cream cheese at room temperature for 30 minutes.
Soak 12g gelatin sheets in cold water for 5 minutes, squeeze dry.
Crush 40g Oreo cookies (remove cream filling) into coarse crumbs.
Prepare silicone molds or paper cups for filling.
Step 2: Make the Mousse Layer
Mix softened cream cheese with 40g sugar until smooth.
Gently fold in 200g chilled heavy cream until fully combined and creamy.
Stir softened gelatin into 60g hot milk until dissolved. Let cool slightly to about 50℃.
Slowly pour the gelatin-milk mixture into the cream cheese base, folding until smooth.
Fold in 40g Oreo crumbs until evenly distributed.
Pipe or spoon into molds/cups (about 90% full). Tap to release bubbles. Freeze 1.5–2 hours until firm.
Step 3: Make the Chocolate Layer
Heat 180g chopped chocolate with 130g heavy cream until melted and smooth.
Let cool at room temperature.
Step 4: Assemble & Chill
Remove mousse from molds (dip mold bottom in warm water for 2 seconds if needed) and place in plates.
Chill in fridge 2 hours to soften slightly for best texture.
Pour cooled chocolate mixture on top of mousse.
Decorate with Oreo crumbs, a whole Oreo, and mint leaves if desired.
Frequently Asked Questions
Can I make this ahead of time?
Yes! These mousse cups can be made 1–2 days in advance and stored in the fridge until serving.
Can I use gelatin powder instead of sheets?
Yes, replace 12g sheets with 7g powder. Bloom in 20ml cold water before mixing into hot milk.
Do I need to whip the cream first?
No, for this recipe the cream is mixed directly to keep the mousse light and smooth.
Can I skip the chocolate topping?
You can, but the chocolate layer balances the mousse beautifully. If you skip, just garnish with Oreos and serve.
Easy No-Bake Oreo Chocolate Mousse (Beginner Friendly)
Ingredients
For the Mousse Layer:
- 300 g cream cheese plain, at room temperature
- 40 g fine sugar
- 200 g heavy cream animal-based, 30-35% fat, chilled
- 60 g hot whole milk heated to 60-70°C
- 12 g gelatin sheets food-grade
- 40 g crushed Oreo cookies filling removed
For the Chocolate Layer:
- 180 g dark or milk chocolate chopped
- 130 g heavy cream animal-based
For Garnish:
- 6-8 whole Oreo cookies
- 20 g additional crushed Oreo cookies
- A few fresh mint leaves optional
Instructions
Step 1: Prep Work
- Soften 300g cream cheese at room temperature for 30 minutes.
- Soak 12g gelatin sheets in cold water for 5 minutes, squeeze dry.
- Crush 40g Oreo cookies (remove cream filling) into coarse crumbs.
- Prepare silicone molds or paper cups for filling.
Step 2: Make the Mousse Layer
- Mix softened cream cheese with 40g sugar until smooth.
- Gently fold in 200g chilled heavy cream until fully combined and creamy.
- Stir softened gelatin into 60g hot milk until dissolved. Let cool slightly to about 50℃.
- Slowly pour the gelatin-milk mixture into the cream cheese base, folding until smooth.
- Fold in 40g Oreo crumbs until evenly distributed.
- Pipe or spoon into molds/cups (about 90% full). Tap to release bubbles. Freeze 1.5–2 hours until firm.
Step 3: Make the Chocolate Layer
- Heat 180g chopped chocolate with 130g heavy cream until melted and smooth.
- Let cool at room temperature.
Step 4: Assemble & Chill
- Remove mousse from molds (dip mold bottom in warm water for 2 seconds if needed) and place in plates.
- Chill in fridge 2 hours to soften slightly for best texture.
- Pour cooled chocolate mixture on top of mousse.
- Decorate with Oreo crumbs, a whole Oreo, and mint leaves if desired.
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