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It’s all about the layers with this No-Bake Oreo Chocolate Mousse Pie. The thick Oreo crust is filled with a quick chocolate mousse, followed by a layer of easy Oreo mousse and topped off with more chocolate and whipped cream.

No-Bake Oreo Chocolate Mousse Pie


  • Author: Julianne Bayer
  • Prep Time: 30 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes

Description

It’s all about the layers with this No-Bake Oreo Chocolate Mousse Pie. The thick Oreo crust is filled with a quick chocolate mousse, followed by a layer of easy Oreo mousse and topped off with more chocolate and whipped cream.


Ingredients

  • For the crust
  • 2 pkgs Oreo Cookies (14.03 oz), divided
  • 8 tablespoons unsalted butter
  • For the chocolate layer
  • 1 tablespoons cold water
  • 1 teaspoon gelatin
  • 5 ounces chocolate chips
  • 1 cup plus 2 tablespoons heavy whipping cream, divided
  • 3 tablespoons powdered sugar
  • 4 ounces cream cheese, softened
  • For the Oreo mousse layer
  • 1 tablespoons cold water
  • 1 teaspoon gelatin
  • 1 ¼ cup heavy whipping cream
  • ¼ cup powdered sugar
  • 10 Oreo cookies
  • For the topping
  • ¾ cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons hot fudge sauce
  • 5 Oreo cookies

Instructions

  1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  2. Grind one full package of Oreos cookies into a fine crumbs using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  5. For the chocolate layer: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  6. Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
  7. In a microwave-safe bowl, combine chocolate chips and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
  8. Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
  9. Stir the liquid gelatin into the melted chocolate and set it aside to cool.
  10. Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  11. Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
  12. Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese, scraping down the bowl as needed.
  13. Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly and refrigerate.
  14. For the Oreo mousse layer: Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  15. Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
  16. Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
  17. Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
  18. Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
  19. In a large Ziploc bag, roughly chop and smash 10 Oreo cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream. Pour the whipped cream over the chocolate layer and spread evenly.
  20. Refrigerate the pie for 3 to 4 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
  21. For the topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  22. Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  23. Pipe the boarders of the pie with whipped cream using a large open star tip.
  24. Heat the hot fudge according to the instructions on the jar. Drizzle over the top of the pie.
  25. Smash the Oreos cookies and sprinkle them over the top of the pie. Slice and serve!
  26. This pie must stay refrigerated.