I have been wanting to try combining my Mom’s Amish chocolate pie filling with Oreos and a cheesecake layer for a long time. I honestly don’t know why it took me so long because now I will be needing to make this whenever I have Oreos on hand since my husband raved about it so much! The chocolate mousse layer is made with real chocolate, cream cheese and whipped topping for a delightfully rich and smooth chocolate layer instead of the traditional chocolate pudding that is usually used in Oreo lush or Oreo delight. There might be a few extra steps involved, but trust me, it is 100% worth it to make the chocolate mousse layer from scratch!
If you would like to try a similar personalized dessert, try Oreo Chocolate Mousse Cups.
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The Best Oreo Mousse Delight
Ingredients
Crust:
- 24 regular Oreos crushed
- 6 tablespoons melted butter
Cheesecake layer:
- 8 oz. cream cheese softened
- 1 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 8 oz. whipped topping (Cool Whip)
Chocolate Mousse layer
- 8 oz. chocolate chips or chocolate melting wafers any good melting chocolate works.
- 1/2 cup whole milk
- 4 oz. cream cheese
- 3 tablespoons granulated sugar
- 4 oz. whipped topping or half of an 8 oz. container
Additional toppings:
- 8 oz. whipped topping
- 4-5 crushed Oreo cookies
Instructions
Preheat oven to 375 degrees:
- Combine the crushed Oreos with melted butter and press into the bottom of a 13 by 9-inch baking dish. Bake in the preheated oven for 5-7 minutes until the crust looks set. Be careful not to overbake the crust. Allow to cool completely.
Cheesecake layer:
- Using a handheld mixer, mix the softened cream cheese with confectioners' sugar and vanilla extract until smooth and lump free. Fold in whipped topping until the mixture is well combined and smooth. Spread the cheesecake mixture over the cooled Oreo crust.
Chocolate Mousse layer:
- Place chocolate chips and milk into a small saucepan and melt over medium-low heat while stirring occasionally to prevent scorching on the bottom. Allow the melted chocolate to cool and harden slightly. You may need to whisk the chocolate again once cooled.
- Mix 4 oz. cream cheese with 3 tablespoons granulated sugar until smooth, then mix in the cooled chocolate mixture. Fold in whipped topping (can add more or less to taste). Spread the chocolate mousse layer on top of the cheesecake layer.
Toppings:
- Dollop whipped topping over the chocolate mousse layer, then spread it evenly over top with the back of a spoon or a spatula. Sprinkle additional crushed Oreos over top. Chill for several hours-overnight before serving to allow the layers to set. Enjoy!
Notes
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Ingredients needed for this Oreo Mousse Delight: cream cheese, whipped topping, confectioners’ sugar, milk, granulated sugar, butter, Oreos, vanilla extract and melting chocolate.
Can Gluten free Oreos be used in this recipe?
Yes, my pastor’s wife recently made Oreo delight for us using gluten free Oreos and we couldn’t even tell the difference. It was delicious!
For the Oreo Crust: Crush roughly 24 sandwich cookies (Oreos), then combine with melted butter and press into the bottom of a 13 by 9-inch baking dish. Bake at 375 degrees (Fahrenheit) for 5-7 minutes until the crust is set.
Do I need to grease the baking dish?
I did not grease the baking dish and found the crust did stick to the bottom somewhat, but it was not impossible to remove. Greasing the baking dish with cooking spray or oil is preferable for easier removal. My mother-in-law taught me to save butter wrappers because they are handy for greasing baking dishes with the bits of butter that get left behind on the wrapper.
Cheesecake Layer: Combine softened cream cheese with confectioners’ sugar and vanilla extract until smooth and lump free. Fold in whipped topping until the mixture is well combined and smooth. Spread the cheesecake mixture over the cooled Oreo crust.
Tip:
Ensure the cream cheese has well softened to get the creamiest texture when mixed with the confectioners’ sugar
Chocolate mousse layer: Place chocolate chips and milk into a small saucepan and melt over medium-low heat while stirring occasionally to prevent scorching on the bottom. Allow the melted chocolate to cool and harden slightly. Mix 4 oz. cream cheese with 3 tablespoons granulated sugar until smooth, then mix in the cooled chocolate mixture. Fold in whipped topping and mix until no more streaks of white can be seen (can add more or less to taste).
Finishing touches: Spread the chocolate mousse on top of the cheesecake layer using the back of a spoon or a spatula to evenly distribute the chocolate.
Top the Chocolate mousse layer with whipped topping and additional crushed Oreos. Chill in the refrigerator for 4 hours or up to overnight to allow the layers to set and the flavors to develop properly. Serve and enjoy!
Storage notes for this Oreo Chocolate Mousse Delight:
Store this dessert in the refrigerator for up to a week or keep it frozen for up to 3 months. You could even serve this Oreo delight as a frozen dessert in the summer if you wish.
Thank you for stopping by and feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating below in exchange. Thank you! -Marilyn Peight
