@ixltjmqhmj8: No-Bake Oreo Mousse Cake Recipe (6-inch, beginner-friendly) ✅ Result: Silky smooth, no egg smell, no oven required, sets in the fridge Ingredients Crust • 120g Oreo cookies (remove cream filling) • 50g melted butter Mousse Filling • 250g heavy whipping cream • 150g cream cheese • 40g granulated sugar (add up to 50g for sweeter taste) • 50g milk • 10g gelatin sheets (2 sheets) • 30g crushed Oreos (optional, mix into mousse) Instructions 1. Make the crust Remove cream filling from Oreos. Put cookies in a zip bag and crush with a rolling pin. Melt butter over hot water, then mix with crushed cookies. Pour the mixture into a 6-inch springform pan and press firmly with a spoon. Chill in the refrigerator for later use. 2. Soak gelatin Soak gelatin sheets in ice water for about 5 minutes. Do not use hot water. Squeeze out excess water after soaking. 3. Melt cream cheese and gelatin Let cream cheese soften at room temperature until easy to press with a finger. Add sugar and stir over warm water until smooth and lump-free. Pour in milk and stir well. Add the squeezed gelatin into the cheese mixture, keep stirring over warm water until gelatin fully dissolves. Set aside to cool until lukewarm. 4. Whip heavy cream Whip heavy cream until soft peaks form and the cream still flows slowly (soft peak stage). Do not over-whip, or the mousse will turn grainy. 5. Combine mousse mixture Take 1/3 of the whipped cream and fold into the cheese mixture. Pour everything back into the remaining whipped cream and gently fold. Add crushed Oreos if desired. 6. Assemble and chill Pour the mousse batter into the pan. Tap the pan gently a few times to release large air bubbles. Cover with plastic wrap. Refrigerate for at least 4 hours, preferably overnight. 7. Unmold Wrap the outside of the pan with a hot towel for about 10 seconds. Push up the springform base to remove the cake. Decorate with cookie crumbs or fresh fruit on top. Key Tips to Avoid Mistakes 1. Always soak gelatin in ice water; hot water will deactivate it. The melted gelatin mixture cannot be too hot, otherwise it will cause the cream to separate. 2. Cream cheese must be fully softened, or lumps will remain. 3. Do not over-whip heavy cream; soft peaks work best. Over-whipping creates a rough texture. 4. Set in the refrigerator, NOT freezer. Freezing will turn it into ice cream texture. Flavor Variations • Mango Mousse: Replace milk with 100g mango puree and reduce sugar. • Strawberry Mousse: Use 80g strawberry puree. You may add fresh strawberry slices as filling.

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Saturday 10 October 2026 14:49:08 GMT