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–+ servings
Cookies and Cream Mousse Cups in glass jars with espresso-infused cream and a pinch of sea salt.

Cookies And Cream Mousse Cups

Rebecca Blumer
A light, airy, and velvety no-bake dessert that transforms classic chocolate sandwich cookies into a polished, chilled treat perfect for summer cookouts or easy entertaining.
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 6 cups
Calories 580 kcal

Equipment

  • Mixing Bowl
  • Zip-top bag
  • Rolling pin or heavy glass
  • Hand or stand mixer
  • Spatula
  • Serving glasses
  • Piping bag (optional)

Ingredients
 

  • 36 Oreo Cookies
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar (optional)
  • Reddi-whip (optional)

Instructions
 

Prep the Cookies

  • Twist open each Oreo cookie and gently scrape the white filling into a large mixing bowl, keeping the chocolate wafers intact.
  • Place the chocolate wafers into a zip-top bag, setting aside 4 halves for garnish. Use a rolling pin to crush the remaining wafers into fine, sandy crumbs.
  • Spoon 2 to 3 tablespoons of the cookie crumbs into the bottom of each serving glass to create a structured base.

Whip the Mousse

  • Add the heavy cream and vanilla extract to the bowl with the Oreo filling. For a flavor boost, add a pinch of sea salt and 1/2 teaspoon of espresso powder, then whip until the mixture holds stiff peaks.
  • Using a spatula, gently fold the remaining crushed cookies into the whipped cream using broad strokes to maintain the airy volume.

Fill the Cups

  • Divide the mousse evenly among the prepared glasses. You can use a piping bag for a neater, bakery-style finish.

Garnish and Chill

  • Top each cup with a dollop of Reddi-whip and the reserved cookie pieces.
  • Serve immediately for a crunchy texture, or refrigerate until serving for a firmer, more set mousse.

Notes

Pro Tip: Chill your bowl and whisk attachment in the freezer for 15 minutes before whipping to help the cream trap air more efficiently.
Texture Secret: If the Oreo filling is very firm, microwave it for 10 seconds before adding the cream to ensure a silky smooth mousse without lumps.
Storage: These cups keep well in the refrigerator for up to 3 days. Note that the cookie crumbs will soften over time, creating a cake-like texture.
Substitution Tip: For a dairy-free version, use chilled full-fat coconut cream and ensure your sandwich cookies are vegan-friendly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 580kcalCarbohydrates: 48gProtein: 3gFat: 42gSaturated Fat: 22gCholesterol: 110mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 1200IUCalcium: 75mgIron: 3mg
Keyword cookies and cream, individual desserts, No-bake, Oreo Mousse
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