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Oreo White Chocolate Mousse Cake
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Prep Time:
20 minutes
Cook Time:
6 minutes
Total Time:
416 minutes
Decadent chocolate Oreo crumbles swirled into creamy white mousse create a heavenly no-bake chocolate cake.
Ingredients:
  • 1 (20 ounce) package holiday chocolate sandwich cookies (such as Oreos®), divided
  • 6 tablespoons butter, melted
  • 1.25 cups milk
  • 1 (.25 ounce) package unflavored gelatin (such as Knox ®)
  • 1 (11 ounce) package white chocolate chips
  • 1 pint heavy whipping cream
  • 0.25 cup fresh raspberries, for garnish
Instructions:
  • In a zip-top bag, crush 24 cookies finely with a rolling pin, then transfer the crumbs to a mixing bowl. Mix in melted butter and press the mixture into the bottom and up the sides of a 9-inch springform pan to form a crust.
  • 1. In a saucepan, gently pour the milk. Add the gelatin on top of the milk and allow it to sit for 1 minute. 2. Warm the pan over low heat and stir the milk until the gelatin completely dissolves, which should take approximately 3 minutes. 3. Introduce the white chocolate chips into the mixture and stir diligently until they are fully melted, about 3 minutes. 4. Place the mixture in the refrigerator until it slightly thickens, which typically takes around 30 minutes.
  • Whip cream in a chilled glass or metal bowl using an electric mixer until soft peaks develop.
  • Break 24 cookies into large chunks. Gently mix the cookie pieces and whipped cream into the white chocolate mixture. Transfer the mixture into a springform pan and chill in the refrigerator for at least 6 hours or overnight.
  • Shape the leftover cookies into two rounds each. Decorate the cake with cookie halves and fresh raspberries.

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