No-Bake Oreo Dessert 5 Ingredients 10 Min Prep!

Name: No Bake Oreo Dessert
Prep time: 10 min
Total time: 255 min
Ingredients: 14.3 ounce Oreos (crushed, about 36 cookies); ⅓ cup unsalted butter (melted); 8 ounces semi-sweet chocolate chips (melted); 3 cups heavy whipping cream; ½ cup powdered sugar (sifted, measured before sifting)

5 from 1 vote

This No Bake Oreo Dessert has 5 ingredients (can be 4 if using Cool Whip!) You start by crushing Oreo cookies, use some to make a crust, and use heavy cream and powdered sugar to make whipped cream for the next two layers! Refrigerator, and you're all set!

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A single slice of Oreo mousse cake displayed, focusing on the creamy, chocolatey layers.

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My No Bake Oreo Dessert Recipe At A Glance

Primary Cooking Method: No Bake/Cook
Number of Ingredients: 5
Total Prep Time: 15 minutes
Total Cool Time: 4 Hours
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

This No Bake Oreo dessert is really easy to make with just a pack of Oreos, butter, Whipped Cream, and chocolate. Sometimes, I will make it with Cool Whip instead of making my own whipped cream, which cuts down on the ingredients and prep time.

Use a springform pan or a 9×9 casserole dish, whichever you prefer, and throw it in the fridge to set.

The whole Oreo mousse cake on a cake stand with a slice cut out, showing the layered structure.

5 Ingredients to make a No Bake Oreo Dessert

Ingredients laid out in small bowls—Oreos, chocolate chips, butter, powdered sugar, and cream.

14.3 oz package Oreos – Get regular “stuffed” Oreos (if you really like the cream, you can get double stuffed – but you will want to add another sleeve of Oreo’s in), and no, you don’t need to remove the filling—it makes everything even creamier.
⅓ cup unsalted butter – Holds the Oreo crust together. You can use salted butter if that’s all you have, but keep in mind it may slightly alter the taste.
8 oz semi-sweet chocolate chips – The base of the mousse. Dark chocolate works, too, if you want a deeper flavor. Avoid milk chocolate unless you like your desserts extra sweet.
3 cups heavy whipping cream – How you make the fluffy mousse and whipped topping. Keep it cold for the best results when whipping. Note – you can use 24 ounces of Cool Whip instead of making the whipped cream, and for the mousse, you’ll combine the Cool Whip with the melted chocolate.
½ cup powdered sugar – Sweetens the whipped cream and mousse. If you prefer a less sweet dessert, you can reduce this slightly.

Make This Recipe Yours With Additions

Cookies & Cream Twist – Fold ½ cup crushed Oreos into the whipped cream before spreading the top layer for even more Oreo flavor.
Peanut Butter Lovers – Melt ½ cup peanut butter and drizzle it over the chocolate mousse layer before adding the whipped cream. You can also add ½ cup peanut butter chips to the crust for a Reese’s-style upgrade.
Mint Chocolate – Add 1/4 teaspoon peppermint extract to the whipped cream for a cool, minty twist. Garnish with chopped Andes mints or crushed mint Oreos on top.
Coffee Kick – Stir 1 tablespoon instant espresso powder into the melted chocolate to enhance the richness and add a subtle coffee flavor.
No-Bake Cheesecake Twist – Swap ½ cup of the whipped cream in the chocolate mousse layer with 4 ounces softened cream cheese for a slightly tangy, cheesecake-like flavor.

How to make this No Bake Oreo Dessert

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

A glass bowl with crushed Oreos mixed with melted butter, ready to form the base. — **Step 1:** In a medium bowl, combine the crushed Oreos and melted butter.

Crumbled Oreo crust pressed into a springform pan, lined with foil for easy removal. — **Step 2:** Press the mixture into the bottom of a lined 9 inch springform pan. Set aside.

Melted chocolate ganache in a bowl, smooth and glossy for use in the mousse. — **Step 3:** In a medium microwave safe bowl, melt the chocolate chips in 30 second increments until melted and stir until smooth. Set aside to cool slightly.

Heavy cream and powdered sugar in a mixing bowl, ready for whipping into the cream layer. — **Step 4:** Meanwhile, in the bowl of a stand mixer with the whisk attachment add the heavy cream and powdered sugar.

Whipped cream, fluffy and light, prepared for spreading on the mousse cake. — **Step 5:** Whip the heavy cream and powdered sugar on medium speed until stiff peaks.

A glass bowl filled with whipped cream topping a layer of chocolate mousse. — **Step 6:** Combine approximately half of the whipped cream into the bowl with the slightly cooled melted chocolate.

Creamy chocolate mousse mixture in a glass bowl, smooth and ready for layering — **Step 7:** Fold gently until combined.

Chocolate mousse layer evenly spread over the Oreo crust in the springform pan. — **Step 8:** Add the chocolate mixture into the spring form pan with the Oreo base. Spread evenly and to the edges.

A springform pan lined with foil, containing a smooth white whipped cream layer spread evenly. — **Step 9:** Spread the remaining whipped cream evenly over the chocolate layer.

Fully assembled Oreo mousse cake with a whipped cream layer and crushed Oreo topping. — **Step 10:** Sprinkle with additional crushed Oreo pieces. Cover loosely and refrigerate for approximately four hours or until set.
Slice and serve.

A close-up view of the finished Oreo mousse cake with a creamy top and a layer of chocolate mousse.

My Best Cooking Tips for Making this No Bake Oreo Dessert

Use a Food Processor for the Crust – Crushing Oreos by hand works, but a food processor will give you a fine, even crumb that holds together better when pressed into the pan.
Line the Pan for Easy Removal – A 9-inch springform pan makes it easy to remove the cake cleanly, but lining the bottom with parchment paper ensures it doesn’t stick.
Let the Chocolate Cool Slightly – If the melted chocolate is too hot when mixed with whipped cream, it can deflate the mousse. Let it sit for 5-10 minutes before folding it in.
Fold, Don’t Stir – When mixing the whipped cream into the melted chocolate, use a gentle folding motion to keep the mousse light and airy. Stirring too hard will make it dense.
Chill for the Best Texture – The cake needs at least 4 hours in the fridge to fully set, but overnight is even better for the perfect firm-yet-creamy consistency.
Want Perfect Slices? – Run a sharp knife under hot water, dry it off, and slice with a warm blade for clean, bakery-style cuts.
No Springform Pan? No Problem! – Use a 9×9-inch square pan lined with parchment paper. Once set, lift the cake out and cut into bars instead of slices.

A single slice of Oreo mousse cake served on a white plate with a fork, showcasing its layers.

How to store this Oreo Mousse Cake

Storing the Cake (Without Topping):

If making ahead, store the Oreo base (without the whipped cream topping) in an airtight container in the fridge for up to 3 days. Want to freeze it? Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 2 months. Thaw in the fridge before adding the whipped topping.

Storing the Finished Cake:

Once topped with whipped cream, store the cake in an airtight container in the fridge for 2-3 days. For the best texture, garnish with extra Oreos just before serving so they stay crunchy.

Make the Whipped Cream Fresh:

If making the cake in advance, wait to prepare the whipped topping until just before serving. It only takes a couple of minutes to whip up, and making it fresh ensures the best consistency.

Layering for Storage:

If you need to stack slices, place a piece of parchment paper or wax paper between layers to prevent sticking.

Freezing Tips:

If you want to freeze the cake, do so without the whipped topping. The texture of whipped cream can change when frozen. Freeze the Oreo cookie base, then add fresh whipped cream once thawed for the best results.

Quick Recipe Help and Common Questions

Can I make this without a springform pan?

Yes! Use a regular cake pan lined with parchment paper for easy removal.

Can I make this dairy-free?

Absolutely! Use dairy-free chocolate, coconut cream instead of heavy cream, and vegan butter for the crust.

What if I don’t have a food processor?

No problem! Just place the Oreos in a zip-top bag and crush them with a rolling pin.

More 5 Ingredient or Less Dessert Recipes

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