Description
Mini Oreo Mousse Cakes are a delightful dessert featuring a creamy mousse made with crushed Oreo cookies, layered on a crunchy Oreo crust, and topped with mini Oreos for garnish.
Ingredients
Scale
- 1 cup crushed Oreo cookies
- 2 tablespoons unsalted butter, melted
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/2 cup crushed Oreo cookies (for filling)
- Mini Oreo cookies (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated.
- Press about 1 tablespoon of the Oreo mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then remove from the oven and let cool.
- In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- In another bowl, beat the softened cream cheese until smooth. Gently fold in the whipped cream until well combined.
- Add the crushed Oreo cookies to the mousse mixture and fold until evenly distributed.
- Spoon the mousse mixture over the cooled Oreo crusts in the muffin tin, filling each liner about 3/4 full.
- Refrigerate the mini cakes for at least 2 hours or until set.
- Before serving, garnish each mini cake with a mini Oreo cookie on top.
Notes
- For a chocolatey twist, use chocolate sandwich cookies instead of regular Oreos for the crust and filling.
- Add a layer of chocolate ganache on top of the mousse before garnishing for an extra indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg