No Bake Cookies Cream Cake (Print Version)
# Ingredients:
→ Cookie Crust
01 -
450g chocolate cream cookies (about 35 cookies)
02 -
85g unsalted butter, melted
03 -
Pinch of salt
→ Cookies and Cream Mousse
04 -
226g cream cheese (8oz block)
05 -
2-4 tablespoons granulated sugar, to taste
06 -
1/2 teaspoon vanilla extract
07 -
480g heavy cream, chilled
08 -
260g chocolate cream cookies (about 20 cookies)
→ Chocolate Ganache
09 -
240g heavy cream
10 -
200g dark or semi-sweet chocolate chips
→ Decoration
11 -
180g heavy cream, chilled
12 -
1 tablespoon sugar
13 -
3-4 chocolate cream cookies, crushed
# Instructions:
01 -
Combine chocolate cookies, melted butter, and salt in a food processor until you get fine crumbs. Line a 9x9 pan with parchment paper. Press the mixture firmly into the pan using a spoon or measuring cup. Freeze while preparing other components.
02 -
Crush the chocolate cream cookies and set aside. Whisk cream cheese with sugar and vanilla until creamy. Add heavy cream and whisk until thick and holding shape. Fold in the crushed cookies.
03 -
Place chopped chocolate in a heatproof bowl. Heat cream to boiling point and pour over chocolate. Cover for 5 minutes, then stir until smooth and glossy.
04 -
Spread half the mousse over the crust. Pour half the ganache and spread evenly. Freeze 10 minutes. Repeat with remaining mousse and ganache.
05 -
Chill cake overnight or minimum 4 hours. Before serving, whip cream with sugar until medium peaks form. Spread on top and sprinkle with crushed cookies.
# Notes:
01 -
Can be made in individual dessert cups
02 -
Takes only 20 minutes of active preparation time
03 -
Choose between 2 or 4 layer assembly options