Cookies and Cream Mousse Cheesecake

Cookies and Cream Mousse Cheesecake

Rich cream cheese, fluffy whipped cream, and crushed Oreo cookies come together in this easy, no-bake dessert. The filling has the familiar tang of cheesecake with a lighter, mousse-like texture, while chocolate cookie pieces add a little crunch to every bite.

Spread it over a prepared cookie crust, let the refrigerator do the work, and you have a simple dessert that feels special enough to share.

Ingredients

• 12 Oreo cookies
• 1 cup cream cheese, softened
• 1 cup prepared whipped cream
• 1 prepared 6-inch chocolate cookie crust

The crust is needed for assembly but is separate from the three-ingredient filling.

Instructions

1. Crush the cookies. Place the Oreos in a sealed food-storage bag and crush them with a rolling pin. Leave a few small chunks for texture.

2. Smooth the cream cheese. Beat the softened cream cheese in a mixing bowl until smooth and creamy.

3. Fold in the whipped cream. Gently fold the whipped cream into the cream cheese in two additions. Mix just until combined to keep the filling light.

4. Add the Oreos. Fold in the crushed cookies, distributing them evenly throughout the mousse.

5. Fill the crust. Spoon the mixture into the prepared chocolate cookie crust and smooth the top with a spatula.

6. Chill and serve. Cover and refrigerate for at least 4 hours, or overnight, until the filling is well chilled and holds its shape. Slice and serve cold.

Tips for a Creamier Cheesecake

• Start with softened cream cheese. Cold cream cheese can leave lumps that are difficult to smooth out once the whipped cream is added.
• Use whipped cream, not liquid cream. If starting with heavy whipping cream, whip it first, then measure 1 cup.
• Keep the folding gentle. Stirring too vigorously can deflate the whipped cream and make the filling denser.
• Expect a soft set. This recipe contains no gelatin, so the finished cheesecake will be creamy rather than firm. For the neatest slices, use full-fat block cream cheese and chill overnight.

Serving and Storage

Finish each slice with a small spoonful of whipped cream or a sprinkle of cookie crumbs, if desired. For an easy individual presentation, divide the filling among small dessert glasses over a layer of crushed cookies instead of using a crust.

Store the cheesecake covered in the refrigerator for up to 3 days. The cookie pieces will soften as it rests, giving the filling an even more blended cookies-and-cream texture.