Oreo Brookie Mousse Cake Recipe

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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.

Oreo Brookie Mousse Cake Photo

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 starts with a layer of fudgy brownie on the bottom, then a layer of Oreo cheesecake and is topped with a chocolate chip cookie mousse and whipped cream.

Oreo Brookie Mousse Cake Picture

With so many amazing layers, it’s hard to pick a favorite.

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.

You might recognize that layer of chocolate chip cookie mousse, because it’s the same one I used in my Chocolate Chip Cookie Mousse Cake.

Oreo Brookie Mousse Cake Image

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.

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.

Oreo Brookie Mousse Cake Pic

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-inchs high and I prefer the springform kind 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.

File 1 - Oreo Brookie Mousse Cake

You can choose to make the brownie from scratch, but to make it a little easier on myself, I just used a boxed mix.

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.

File 2 - Oreo Brookie Mousse Cake

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!

Oreo Brookie Mousse Cake Photo

Oreo Brookie Mousse Cake Recipe

Julianne Bayer Dell
This Oreo Brookie Mousse Cake 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. What more could you want?
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 10 1 slice
Calories 693.15 kcal

Ingredients
  

  • 1 Chewy Fudge Brownie Mix (19.9 ounces)
  • Ingredients listed on the Box oil, eggs, water
  • 4 White Chocolate For the Oreo Cheesecake Layer
  • 1 Cold Water
  • 1 Unflavored Gelatin
  • 1.25 Heavy Whipping Cream
  • 0.5 Powdered Sugar
  • 8 Cream Cheese softened
  • 12 (Oreos crushed
  • 1 Cold Water
  • 1 Unflavored Gelatin
  • 1.25 Heavy Whipping Cream
  • 0.5 Powdered Sugar plus 2 tablespoons
  • 14 Chips Ahoy Original Chocolate Chip Cookies (Nabisco) crushed
  • 1 Heavy Whipping Cream
  • 0.5 Powdered Sugar
  • Crushed Cookies for garnish

Instructions
 

  • 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.
  • 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).
  • 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.
  • 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.

Nutrition

Calories: 693.15kcalCarbohydrates: 88.7gProtein: 4.7gFat: 34.2gSaturated Fat: 6.8gSodium: 288.15mgFiber: 2gSugar: 61.55g
Keyword Baked, Brownies, Cakes, Cheesecakes, Chocolate, Chocolate Chip Cookies, Cookies, Desserts, Oreos, Party Food
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