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Decadent Oreo Chocolate Mousse Cups (No-Bake & Utterly Dreamy)

Decadent no-bake Oreo Chocolate Mousse Cups layered with a buttery crushed Oreo biscuit base, rich and velvety dark chocolate mousse, and a generous swirl of whipped cream. A show-stopping individual dessert perfect for dinner parties, celebrations, and any occasion that calls for something truly indulgent.

  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 200g Oreo biscuits (about 18–20 biscuits)
  • 50g unsalted butter, melted
  • 150g dark chocolate (70% cocoa), finely chopped
  • 200ml double cream (for the ganache)
  • 300ml double cream, cold (for whipping)
  • 200g full-fat cream cheese, softened
  • 50g icing sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of fine salt
  • 150ml double cream, cold (for topping)
  • 2 tbsp icing sugar (for topping)
  • Extra Oreos and chocolate shavings to decorate

Instructions

  1. Crush the Oreo biscuits into fine crumbs and mix with the melted butter. Divide evenly between 6 serving glasses and press down to form a compact base. Refrigerate while you prepare the mousse.
  2. Place the chopped dark chocolate in a heatproof bowl. Heat 200ml double cream until simmering, then pour over the chocolate. Leave for one minute then stir until smooth. Allow to cool completely to room temperature.
  3. In a cold bowl, whip 300ml cold double cream to soft peaks. In a separate bowl, beat the cream cheese, icing sugar, vanilla, and salt until smooth and fluffy. Fold the cooled ganache into the cream cheese mixture, then gently fold in the whipped cream in two or three additions.
  4. Spoon or pipe the chocolate mousse over the chilled Oreo bases. Smooth the tops, cover with clingfilm, and refrigerate for at least 2 hours or overnight.
  5. Just before serving, whip 150ml cold double cream with 2 tbsp icing sugar to stiff peaks. Pipe onto each mousse cup and decorate with crushed Oreos, a whole Oreo, and chocolate shavings.

Notes

  • Use cold double cream for the best whipping results.
  • Allow the chocolate ganache to cool fully before folding into the mousse.
  • Use clear glasses to show off the beautiful layers.
  • Can be assembled up to 24 hours ahead — add the topping just before serving.
  • Store covered in the fridge for up to 3 days.
  • Milk or white chocolate can be used in place of dark chocolate.
  • Author: Sarah Thompson
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: No-Bake
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 mousse cup
  • Calories: 540
  • Sugar: 28 g
  • Sodium: 190 mg
  • Fat: 42 g
  • Saturated Fat: 26 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 95 mg

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