This no-bake chocolate chip cookie mousse cake has a creamy chocolate mousse layer topped with Chips Ahoy cookie-studded vanilla mousse in a chewy cookie crust. Finished off with whipped cream and crushed cookies, it’s a show-stopping, easy dessert.
No-bake desserts like this chocolate chip mousse cake are perfect when you don’t want to turn on the oven, and they’re easy to make ahead for parties! You might also love my no-bake Oreo cheesecake and Oreo chocolate mousse pie.
I’m pretty obsessed with mousse cakes, especially when they don’t require any baking. Today’s no-bake chocolate chip mousse cake is something a little different, with not one, but TWO flavors of creamy mousse. This recipe has silky chocolate mousse on the bottom, topped with a vanilla mousse layer loaded with crushed Chips Ahoy cookies, with fluffy whipped cream and even more cookies. If you’re a fan of Chips Ahoy or chocolate chip cookies in general, you’re going to want a slice of this easy cookie mousse cake!
What Sets This Chocolate Chip Mousse Cake Recipe Apart
- Fully no-bake. You’ll find a lot of semi-no-bake mousse cakes that still include baked cake or brownie bases (like my chocolate mousse cake and Oreo brookie mousse cake recipes). This mousse cake has layers, but it’s fully no-bake, right down to the cookie base and Chips Ahoy cookies throughout. It’s a great dessert to make ahead for parties.
- Chips Ahoy cookies throughout. This chocolate chip cookie mousse cake channels the flavors of crunchy and classic Chips Ahoy cookies into a fun, creamy, double-decker dessert. There are cookies in the crust, cookie mousse, and sprinkled over the cake as a garnish. It’s the best!
- Easy whipped cream layers. Rather than sticking with one whipped cream layer, we’re doing two, plus the topping! It’s still simple to do (you’ll be a homemade whipped cream pro by the end). Using homemade whipped cream in addition to gelatin in both mousse layers gives this a uniform texture, not to mention a little bakery-style flair.
Important Notes!
- Use the right cookies for the crust. I use Chips Ahoy. I recommend using crunchy cookies, so when you grind them into a fine crumb, they bind more easily with the butter to make the crust. You can also make this recipe with an Oreo crust or a graham cracker crust.
- The mousse layers use gelatin. You’ll sprinkle the gelatin over cold water (do NOT stir right away) and wait 2-3 minutes for it to thicken into a gel. Afterward, pop it in the microwave for 5-10 seconds until it melts back to a liquid state. Watch it closely, as overheating can impact how well the gelatin sets.
- Soften the cream cheese. Take your cream cheese out of the fridge 30 minutes ahead of time so that it comes to room temperature, this way it will better incorporate into the filling.
- Use high-quality chocolate. I suggest using high-quality chocolate bars (Ghirardelli and Lindt are good options) or chocolate melting wafers, as opposed to chocolate chips. Chocolate chips tend to have an oily coating. I have used them before if I don’t have a chocolate bar on hand, but the texture just isn’t quite as smooth.
- Use COLD heavy cream. When making homemade whipped cream, make sure to use full-fat heavy cream that is cold from the fridge. Also, for best results, chill the bowl of your stand mixer and the whisk attachment in the freezer for 5-10 minutes before you whip the cream.
Frequently Asked Questions
Can I Make This Cake Ahead of Time?
Yes! As mentioned earlier, this chocolate chip mousse cake needs to be made in advance as it requires a few hours to chill in the fridge (perfect for party planning!). Here’s how:
- Once you’ve assembled the cake following the instructions in the recipe card, place it into the fridge for 3-4 hours, or overnight.
- When you’re ready to serve, make a fresh batch of whipped cream and pipe it over the cake before garnishing with chocolate chip cookies.
Can I Use Another Kind of Cookie?
Absolutely! Feel free to change up Chips Ahoy in this recipe to your favorite store-bought or homemade cookies. Again, I recommend a crunchy, harder cookie for the crust (Oreos, graham crackers, and ginger snaps are good alternatives). You can use just about any chopped or crushed cookies in the mousse layer, since they soften anyway. Try homemade chocolate chip cookies, or even small chunks of edible cookie dough.
Why Didn’t My Mousse Layers Set?
There are a few reasons why your homemade mousse may not set as expected. First, make sure not to overbeat the mousse, as it can split and become grainy. Secondly, be careful not to overheat the gelatin. Microwave in 5-second bursts until it’s just melted, as overheating gelatin weakens its ability to set properly after cooling.
How to Store
- Refrigerate. This chocolate chip cookie mousse cake needs to be kept refrigerated. Store it airtight and enjoy any leftovers within 2 days.
- Freeze. To freeze your mousse cake, chill the cake in the fridge for the recommended 4 hours, and afterward, wrap the cake in a double layer of plastic wrap. Freeze it for up to 2 months, and thaw the cake in the fridge before adding the toppings.
More Mousse Cake Recipes
No-Bake Chocolate Chip Cookie Mousse Cake
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours and 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This no-bake chocolate chip mousse cake has a creamy chocolate mousse layer topped with fluffy Chips Ahoy cookie mousse, garnished with whipped cream and crushed cookies.
Ingredients
For the Crust:
- 2 13-ounce packages Chips Ahoy Original Chocolate Chip Cookies, divided
- 6 tablespoons Unsalted Butter
For the Chocolate Mousse:
- 1 tablespoon Cold Water
- 1 teaspoon Unflavored Gelatin
- 6 ounces of Chocolate, bar or wafers
- 1 cup Heavy Whipping Cream, plus 3 tablespoons, divided
- 1/4 cup Powdered Sugar
- 4 ounces Cream Cheese, softened
For the Cookie Mousse:
- 1 tablespoon Cold Water
- 1 teaspoon Unflavored Gelatin
- 1 1/4 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar, plus 2 tablespoons
- 14 Chips Ahoy Original Chocolate Chip Cookies, crushed
For the Topping:
- 3/4 cup Heavy Whipping Cream
- 3 tablespoons Powdered Sugar
- Chips Ahoy Original Chocolate Chip Cookies, for garnish
Instructions
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.
- Grind one package of the Chips Ahoy cookies into a fine crumb using a food processor or blender.
- 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 are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
- Refrigerate or freeze the crust while you are preparing the filling.
For the Chocolate Mousse Layer:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you prepare the next steps.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
- In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream.
- Microwave in 30-second increments, stirring each time until the chocolate is melted.
- Next, melt the gelatin in the microwave for 5-8 seconds until it turns back into a liquid. Watch it closely!
- 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 liquid gelatin and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
- 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.
- Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
Pour the filling into the prepared crust, spread evenly over the prepared crust, and refrigerate.
For the Cookie Mousse:
- Prepare another batch of gelatin, sprinkling the powdered gelatin over the cold water, and allow to set. Once set, melt in the microwave for 5-8 seconds.
- Prepare the second batch of whipped cream as instructed above. Place the mixing bowl and whisk it in the freezer for 5-10 minutes.
- 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 gelatin and continue beating on high speed until stiff peaks form.
- Fold the crushed cookies into the whipped cream and spread over the layer of chocolate mousse. Cover with aluminum foil and refrigerate for 3-4 hours to allow the layers to set.
For the Topping:
- Prior to serving, prepare another batch of whipped cream as instructed above.
- 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.
- Pipe the borders of the cake with whipped cream using a large open star tip.
- Garnish with additional crushed cookies.
Notes
- Store the finished mousse cake airtight in the fridge for up to 2 days. Whenever possible, refrigerate the cake without the whipped cream and toppings, and add these just before serving.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 738
- Sugar: 45g
- Sodium: 328mg
- Fat: 47g
- Saturated Fat: 12g
- Carbohydrates: 76g
- Fiber: 1g
- Protein: 4g
Do you think your no bake pies would work if I put them in small round silicone molds and froze until applying the whipped cream? I want to make individual desserts. Thank you!
YES! And that sounds amzing!