Description
Mini Oreo Mousse Cakes are a delightful dessert featuring a creamy mousse made with crushed Oreos, layered on a buttery Oreo crust, and topped with chocolate ganache.
Ingredients
- 1 cup Oreo cookie crumbs
- 2 tablespoons unsalted butter, melted
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup crushed Oreos (about 10 cookies)
- 1/2 cup chocolate ganache (optional, for topping)
- Whole Oreos (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, combine Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press about 1 tablespoon of the 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 bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the crushed Oreos and mix until well combined.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Spoon the mousse mixture over the cooled crusts in the muffin tin, filling each liner to the top.
- Refrigerate for at least 2 hours or until set.
- If desired, drizzle chocolate ganache over the top before serving and garnish with a whole Oreo.
Notes
- For a minty twist, add 1/4 teaspoon of peppermint extract to the mousse mixture.
- Substitute the Oreo crust with graham cracker crumbs for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg