Today I’m sharing the recipe for one of my favourite cakes.

It is an Oreo cake made from scratch, with a crunchy Oreo base, a soft cream cheese layer and a homemade milk chocolate mousse, finished with another layer of cream.

I use Freia Milk Chocolate for the mousse. I live in Norway, so Freia is a natural choice for me, and it also happens to be my favourite milk chocolate.

I have always loved this cake freshly made, but earlier this year I discovered that it is just as good slightly frozen. Not frozen solid, but just partly thawed, when the layers are still cold and firm.

I actually had a piece earlier today, left over from my birthday in June. I took it straight from the freezer, let it thaw just a little and ate it while it was still partly frozen. It is honestly heavenly. ❤️

Ingredients

Oreo Base

3 packs Oreo cookies (154 g each / 462 g total)
100 g butter

Cream Cheese Layer

400 g Philadelphia Original cream cheese
3.5 dl powdered sugar
3.5 dl heavy cream
5 tbsp sugar

Milk Chocolate Mousse

250 g milk chocolate
1 egg
3 dl heavy cream
2 tbsp sugar

How to Make It

Step 1 – Prepare the Oreo base

Crush 350 g of the Oreo cookies into small pieces. Melt the butter, pour it over the crushed cookies and mix well.

Step 2 – Press into the cake tin

Line the bottom of a 24 cm round springform pan with baking paper. Press the Oreo mixture evenly into the bottom of the pan.

Step 3 – Prepare the remaining Oreos

Break the remaining Oreo cookies into smaller pieces and set them aside for later.

Step 4 – Make the cream cheese mixture

Beat the Philadelphia cream cheese and powdered sugar together until smooth and creamy.

Step 5 – Whip the cream

Whip the heavy cream with the sugar until soft and fluffy. Add it to the cream cheese mixture and mix gently until well combined.

Step 6 – Add the first cream layer

Spread half of the cream cheese mixture evenly over the Oreo base. Place the cake and the remaining cream cheese mixture in the fridge for about 30 minutes while you prepare the chocolate mousse.

Step 7 – Melt the chocolate

Melt the milk chocolate gently over a water bath, then set it aside to cool slightly.

Step 8 – Prepare the egg mixture

Whisk the egg and sugar together until light and fluffy.

Step 9 – Whip the cream

Whip the heavy cream until soft and fluffy.

Step 10 – Combine the mousse

Add the egg mixture to the whipped cream and mix gently until combined. Add the cooled melted chocolate a little at a time, mixing gently until the mousse is smooth and evenly combined.

Step 11 – Add the chocolate mousse

Spread the chocolate mousse evenly over the cream cheese layer.

Step 12 – Add the Oreo pieces

Sprinkle the reserved Oreo pieces evenly over the chocolate mousse.

Step 13 – Let the mousse set

Place the cake in the fridge for about 1 hour, or until the chocolate mousse has set.

Step 14 – Add the final cream layer

Spread the remaining cream cheese mixture evenly over the chocolate mousse and Oreo layer.

Step 15 – Chill before serving

Place the cake back in the fridge and let it chill for at least a couple of hours before serving. I recommend leaving it in the fridge overnight.

Tips

I recommend making the cake the day before you plan to serve it. You can serve it after it has chilled for a few hours, but I think it is even better the next day, when the flavours have had more time to settle.

As I mentioned, I live in Norway and make the chocolate mousse with my favourite milk chocolate, Freia. If you have another favourite milk chocolate, or live somewhere where Freia isn’t available, use the one that works best for you. 🙂

I usually line the bottom of my springform pan with baking paper when I make this cake. When the cake is ready, I remove the sides of the pan, transfer the cake to a serving plate and remove the baking paper. You can also make the cake directly on a serving plate, using just the ring from the springform pan.

Storage

The cake keeps well in the fridge for 3–4 days.

It also freezes very well. I usually freeze the cake and simply take out a slice – or cut a slice from the frozen cake – whenever I want one. It thaws quite quickly on a plate, but I also love eating it slightly frozen when I do not feel like waiting.

Print

Oreo Cake with Milk Chocolate Mousse

A layered Oreo cake with a crunchy cookie base, creamy cream cheese filling and a rich milk chocolate mousse.

Prep Time 45 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes

Servings 16

Ingredients
Oreo Base
462 g Oreo cookies 3 packs Oreo cookies
100 g butter
Cream Cheese Layer
400 g Philadelphia Original cream cheese
3,5 dl powdered sugar
3,5 dl heavy cream
5 tbsp sugar
Milk Chocolate Mousse
250 g milk chocolate
1 egg
3 dl heavy cream
2 tbsp sugar

Instructions
Crush 350 g of the Oreo cookies into small pieces.
Melt the butter, pour it over the crushed cookies and mix well.
Line the bottom of a 24 cm round springform pan with baking paper.
Press the Oreo mixture evenly into the bottom of the pan.
Break the remaining Oreo cookies into smaller pieces and set them aside for later.
Beat the Philadelphia cream cheese and powdered sugar together until smooth and creamy.
Whip the heavy cream with the sugar until soft and fluffy. Add it to the cream cheese mixture and mix gently until well combined.
Spread half of the cream cheese mixture evenly over the Oreo base. Place the cake and the remaining cream cheese mixture in the fridge for about 30 minutes while you prepare the chocolate mousse.
Melt the milk chocolate gently over a water bath, then set it aside to cool slightly.
Whisk the egg and sugar together until light and fluffy.
Whip the heavy cream until soft and fluffy.
Add the egg mixture to the whipped cream and mix gently until combined. Add the cooled melted chocolate a little at a time, mixing gently until the mousse is smooth and evenly combined.
Spread the chocolate mousse evenly over the cream cheese layer.
Sprinkle the reserved Oreo pieces evenly over the chocolate mousse.
Place the cake in the fridge for about 1 hour, or until the chocolate mousse has set.
Spread the remaining cream cheese mixture evenly over the chocolate mousse and Oreo layer.
Place the cake back in the fridge and let it chill for at least a couple of hours before serving. For the best flavour and texture, I recommend leaving it in the fridge overnight-

Notes

Tips: I recommend making the cake the day before you plan to serve it. You can serve it after it has chilled for a few hours, but I think it is even better the next day.
I use Freia Milk Chocolate for the mousse, but if Freia is not available where you live, use your favourite instead.
Servings: This cake makes approximately 12-16 servings, depending on the size of the slices.
Storage: Store the cake in the fridge for 3-4 days. It also freezes very well. You can thaw a slice as needed, or enjoy it slightly frozen.

If you are curious about the Freia Milk Chocolate I use, you can find it here.

Oreo Cake with Milk Chocolate Mousse