Cookies and Cream Mousse Pie Recipe

Cookies and Cream Mousse Pie: A Creamy Dessert with a Chocolate Crunch

With its dark Oreo crust, fluffy cookies-and-cream filling, and crown of whipped cream, this mousse pie turns a familiar cookie into a centerpiece-worthy dessert. Oreo halves tucked into the topping give each slice a playful finish, while the contrast between the crisp base and soft mousse makes every bite satisfying.

Set on a wooden table with a pie server alongside, the whole pie feels ready for a relaxed celebration—or simply an excellent end to dinner.

What Makes This Pie Special?

The appeal is all in the layers. A firmly packed cookie crust provides a chocolatey foundation, while crushed Oreos scattered through the mousse add little pockets of crunch. Whipped cream softens the rich flavors without competing with them.

This version uses cream cheese to help the filling hold its shape, so there is no gelatin to prepare. The refrigerator does most of the work.

Ingredients

For the Oreo crust:

• 24 Oreo cookies, including the cream filling
• 5 tablespoons unsalted butter, melted

For the cookies-and-cream mousse:

• 8 ounces full-fat cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups cold heavy whipping cream
• 12 Oreo cookies, roughly crushed

For the topping:

• ¾ cup cold heavy whipping cream
• 1 tablespoon powdered sugar
• 6 Oreo cookies, carefully cut into halves

How to Make It

1. Prepare the crust. Finely crush the 24 Oreos using a food processor, or place them in a sealed bag and crush with a rolling pin. Stir in the melted butter until the crumbs are evenly moistened.

2. Shape and chill. Press the mixture firmly across the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 30 minutes while preparing the filling.

3. Mix the cream cheese base. Beat the softened cream cheese with the powdered sugar and vanilla until smooth, scraping down the bowl as needed.

4. Whip the cream. In a separate chilled bowl, whip the 1½ cups heavy cream until stiff peaks form. Stop once the cream holds its shape; overbeating can make it grainy.

5. Fold the mousse together. Fold a third of the whipped cream into the cream cheese mixture to lighten it. Gently fold in the remaining whipped cream, followed by the crushed cookies.

6. Fill the crust. Spoon the mousse into the chilled crust and smooth the surface. Cover without touching the filling and refrigerate for at least 6 hours, preferably overnight.

7. Add the finishing touches. Whip the remaining ¾ cup cream with 1 tablespoon powdered sugar until it holds firm peaks. Pipe or spoon it around the edge of the pie, then decorate with Oreo halves just before serving.

Tips for Beautiful Slices

• Soften the cream cheese fully. It blends more easily and helps prevent lumps in the mousse.
• Keep the whipping cream cold. Cold cream whips more reliably and creates a lighter filling.
• Allow plenty of chilling time. The pie needs time to firm up before slicing.
• Use a warm, dry knife. Wipe the blade between cuts for tidier edges.
• Decorate near serving time. The Oreo halves will retain more crunch.

Serving and Storage

This recipe makes 8 to 10 slices. Serve the pie straight from the refrigerator so the filling stays cool and creamy. Coffee or unsweetened tea makes a pleasant pairing with its sweet chocolate-cookie flavor.

Store leftovers covered in the refrigerator for up to 3 days. The cookie pieces will gradually soften, but the pie will remain rich and creamy.

From the first crisp bite of crust to the final spoonful of mousse, this cookies-and-cream pie delivers a familiar flavor in a fresh, inviting form—no elaborate decoration required.