Cookies and Cream Mousse Cups

This dessert is as easy as it is delicious—no gelatin, no eggs, no baking required. The mousse is made with just a few ingredients: cream cheese, whipped cream, sugar, vanilla, and (of course) plenty of crushed Oreos. The result is a light yet rich mousse that tastes like a cross between Oreo cheesecake and whipped cream heaven.

I started making these for summer get-togethers when the oven is off-limits, and they’ve become a go-to crowd pleaser. You can make them in little jars, glasses, or even plastic cups for easy serving—and they’re perfect for making ahead of time.

Why You’ll Love These

• Fluffy and creamy with just the right amount of sweetness
• Loaded with Oreos in every single layer
• No bake + no fuss – ready in under 30 minutes
• Perfect for parties or make-ahead desserts
• Customizable – add chocolate chips, drizzle with sauce, or make in a crust

Prep Time and Yield

Prep Time: 20 minutes
Chill Time: 1 hour (or overnight)
Total Time: ~1 hour 20 minutes
Servings: 6 mousse cups
Calories per serving: ~370
Carbs: 28g | Fat: 27g | Sugar: 20g | Protein: 3g

Ingredients

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups heavy whipping cream, cold
• 10–12 Oreo cookies, crushed (plus more for topping)
• Optional: 1 tablespoon milk (to soften the mousse, if needed)
• Optional garnish: whipped cream, mini Oreos, chocolate sauce, extra crumbs

Equipment

• Hand mixer or stand mixer
• Spatula
• Mixing bowls
• Serving cups (ramekins, jars, or small glasses work great)

Step-by-Step Instructions

1. Beat the Cream Cheese

• In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and fluffy (about 2–3 minutes).
• If the mixture is too thick, add a tablespoon of milk to loosen it slightly.

2. Whip the Cream

• In a separate bowl, whip the cold heavy cream until medium-stiff peaks form (about 3–5 minutes).
• Be careful not to over-whip—it should be soft and billowy, not grainy.

3. Fold Together

• Gently fold the whipped cream into the cream cheese mixture using a spatula. Go slowly to keep the mousse light and airy.
• Once combined, fold in the crushed Oreos, leaving a few chunks for texture.

4. Assemble the Cups

• Spoon or pipe mousse into individual cups or jars.
• Optional: Layer with more crushed Oreos between scoops for a parfait-style dessert.
• Top with whipped cream, cookie crumbs, or a whole Oreo if you’re feeling fancy.

5. Chill

• Cover and refrigerate for at least 1 hour, or overnight for the best texture.

How to Serve

• As a mini dessert – Use small jars or espresso cups for elegant individual servings
• Layered in parfait glasses – Alternate mousse with crushed cookies for visual flair
• As a dip – Serve with graham crackers or fruit for dunking
• Frozen version – Freeze the mousse for 2–3 hours for a firmer, ice cream-like treat

Tips for Success

1. Use cold cream – This helps it whip up light and fluffy.
2. Soften the cream cheese fully – Otherwise, your mousse might be lumpy.
3. Don’t crush Oreos too fine – A mix of chunks and crumbs adds the best texture.
4. Fold gently – To keep the mousse light, don’t stir too aggressively.
5. Chill before serving – It helps the mousse set and melds all the flavors together.

Variations

• Chocolate Cookies & Cream – Add 2 tablespoons cocoa powder to the cream cheese mixture.
• Mint Version – Use Mint Oreos and add ¼ teaspoon peppermint extract.
• Peanut Butter Twist – Swirl in 2 tablespoons peanut butter before folding in the whipped cream.
• Gluten-Free – Use gluten-free sandwich cookies instead of Oreos.
• Pie-style – Pour mousse into a graham cracker or Oreo crust and serve as a pie.

Storage

• Fridge: Store covered in the fridge for up to 3 days.
• Freezer: Freeze for up to 1 month—thaw slightly before serving for a firmer, frozen mousse.

FAQ

Can I make this ahead of time?
Yes! This is a perfect make-ahead dessert. Make it a day in advance and chill until ready to serve.

Do I need to use powdered sugar?
Yes—powdered sugar helps keep the mousse smooth. Granulated sugar may be gritty.

Can I use Cool Whip instead of whipped cream?
You can! Substitute 2 cups of Cool Whip for the whipped cream to save time.

Can I use a food processor for the Oreos?
Yes, but pulse gently—you want a mix of crumbs and larger chunks for the best texture.

Conclusion

These Cookies and Cream Mousse Cups are light, creamy, and packed with classic Oreo flavor in every spoonful. Whether you’re making them for a party, a family dinner, or just to treat yourself midweek, they’re a guaranteed hit. Plus, they come together in minutes and look like you spent way more time on them than you did.

Whip up a batch, chill, and get ready to fall in love with your new favorite no-bake dessert.

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