This Oreo Brookie Mousse Cake is a delicious dessert recipe that combines all your favorite desserts! It starts with a layer of fudgy brownie on the bottom, then a layer of Oreo cheesecake, a chocolate chip cookie mousse and topped with whipped cream.
If you enjoy making and eating mousse cakes, you should also try my Chocolate Chip Cookie Mousse Cake and my Brownie Bottom Chocolate Mousse Cake.
Oreo Brookie Mousse Cake
You know those desserts that you try and can’t stop eating after the first bite? I mean truly, can’t stop eating? This is exactly the case with this Oreo Brookie Mousse Cake.
What Is A Brookie?
In case you didn’t already know, a brookie is a combination of a brownie and a cookie. Once you throw in an Oreo it becomes what is known as a “slutty brookie”. So technically this could be a Slutty Brookie Cheesecake but adding Oreo sounds much more, dare I say, appropriate?
This Oreo Brookie Mousse Cake has so many amazing layers, it’s hard to pick a favorite.
I Love Dessert Recipes That Use Oreos Or Chocolate Chip Cookies
I’ve made quite a few of these desserts by now, there’s so many different flavor combinations but I am very much favoring anything with Oreo or chocolate chip cookies.
I know there are quite a number of steps involved. First you need to make the brownie, then the Oreo cheesecake and the cookie mousse. However, it is relatively easy to assemble, and you just need a little patience.
What Type Of Pan Do I Need For This Mousse Cake Recipe?
First you need a very sturdy springform pan, one that doesn’t leak. I use a 9-inch pan but you could also use an 8 or 10-inch pan and adjust the baking times accordingly.
You can test your springform pan by pouring water in it and if it comes gushing out, then the pan won’t work. You can also use a 9-inch round instead and then transfer it to your springform pan when it’s time to assemble. You need a pan that is at least 3-inches high and I prefer the springform ones so you can easily remove the sides.
I also find it helpful to use parchment paper or cake collars along the inside edge of the springform pan so when you release the hinge, your edges are nice and clean.
Can I Use Boxed Brownie Mix For The Brookie?
You can choose to make the brownie from scratch. If so, I recommend my fudgy brownies. To make it a little easier on myself, I just used a boxed mix.
The Oreo Cheesecake Layer Tastes Just Like Oreo Cream
The next layer is the No-Bake Oreo Cheesecake. This Oreo cheesecake just melts in your mouth. What makes my Oreo cheesecake different is that is uses white chocolate in combination with the cream cheese which makes it taste just like the cream you find in the middle of an Oreo.
I’ve already briefly mentioned the chocolate chip cookie mousse. It’s a simple whipped cream with an addition of gelatin to help keep it stabilized. The crushed cookies get super soft and cake-like to complete the mousse.
Once your dessert is assembled, it needs a few hours in the refrigerator in order to set before slicing into it. I also prefer to garnish it just before serving.
For the garnish, prepare a final batch of whipped cream and use a large open star tip to pipe florets all over the top of the cake and then sprinkle it with cookie crumbs.
It’s quite a beautiful dessert, don’t you agree? Grab an extra-large fork and dig right in to this Oreo Brookie Mousse Cake!
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Oreo Brookie Mousse Cake
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 10-12 servings
- Category: Cake
- Method: Refrigerator
- Cuisine: American
Description
This Oreo Brookie Mousse Cake is a delicious recipe that combines all your favorite desserts! It has a fudgy brownie bottom, a layer of Oreo cheesecake, and chocolate chip cookie mousse!
Ingredients
For the Brownie Layer:
- 1 box Chewy Fudge Brownie Mix, (19.9 ounces)
- Ingredients listed on the Box, oil, eggs, water
For the Oreo Cheesecake Layer:
- 4 ounces White Chocolate, For the Oreo Cheesecake Layer
- 1 tablespoon Cold Water
- 1 teaspoon Unflavored Gelatin
- 1 1/4 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- 8 ounces Cream Cheese, softened
- 12 oreos (Oreos, crushed
For the Chocolate Chip 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:
- 1 cup Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- Crushed Cookies, for garnish
Instructions
For the Brownie:
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.
- Pour the batter into the springform pan and spread evenly.
- Bake at 350°F for 30-35 minutes until the center is baked but still slightly fudgy.
- Allow the brownie to cool completely.
For the Oreo Mousse:
- In a microwave-safe bowl, microwave the white chocolate at 50% power in 30 second increments until the chocolate is melted, stirring occasionally.
- Once melted, stir until smooth. Set aside to cool.
- In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid.
- Microwave the gelatin for 8-10 seconds until it turns back to a liquid, watch closely.
- To prepare the whipped cream, place the metal mixing bowl and whisk 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 starts to thicken.
- Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is free of lumps, scraping the bowl occasionally.
- Next, add the melted chocolate and mix thoroughly into the cream cheese mixture.
- Finally, fold the prepared whipped cream into the cream cheese mixture and stir gently until the mixture is well combined.
- Fold in the crushed Oreos, then spread the mousse over the cooled brownie (in the springform pan).
For the Chocolate Chip 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 about 10 seconds.
- Prepare a second batch of whipped cream (as instructed above). Place the mixing bowl and whisk 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 starts to thicken.
- Slowly add the powdered sugar and gelatin and continue beating on high speed until stiff peaks form.
- Fold the crushed chocolate chip cookies into the whipped cream and spread over the layer of Oreo cheesecake.
- 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 top of the cake with whipped cream using a large open star tip.
- Garnish with additional crushed cookies.
Notes
- If you’d like a homemade brownie instead of a boxed brownie mix, I recommend my fudgy brownie recipe. There are instructions for baking it in a springform pan as needed for this recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 924
- Sugar: 54g
- Sodium: 368mg
- Fat: 65g
- Carbohydrates: 78g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 155mg
Filed Under:
More Oreo Desserts You Might Like:
Brownie Bottom Oreo Mousse Pie
This recipe originally appeared on Food Fanatic.
I’ve made this a handful of times. I can’t get enough of it!
OMG yes Vee!! This recipe is near and dear to my heart and it’s SO dang good!
Hi there! I was wondering how far in advance someone could make this? We’re planning on making it for my mother-in-law’s birthday!
Hi Marissa, 1-2 days should be fine! I always prefer to serve within 24 hours of making if possible so it’s the freshest!
For the oreo mousse you say melt the chocolate, what white chocolate is it listed in the ingredients? How much?
Sorry for the confusion. The recipe lists 4 ounces of white chocolate but it was listed under the brownie layer instead of the Oreo mousse
What an absolutely beautiful dessert that must make an appearance in my kitchen soon. Pinning.
That sounds wonderful! Thank you!