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No-bake chocolate strawberry mousse cake topped with fresh strawberries

No-Bake Chocolate Strawberry Mousse Cake

A glossy chocolate mousse layered over a crisp Oreo crust and fresh strawberries, perfect for celebrations and warm weather desserts.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 24 pieces Oreo cookies – crushed into fine crumbs Choose classic Oreos for best binding.
  • 6 Tbsp butter – melted Provides the base's stability.
  • 1 pinch kosher salt Enhances flavor.
For the Mousse
  • 2 tsp unflavored gelatin Stabilizes the mousse.
  • 2.5 Tbsp cold water For blooming the gelatin.
  • 2.25 cups semisweet chocolate chips – for the mousse Choose high-quality chocolate for a silkier mousse.
  • 3 cups heavy cream – divided 1 cup for mousse base, 2 cups for whipping.
  • 0.5 cups powdered sugar Sweetens the mousse.
  • 2 qt fresh strawberries – stems removed Adds freshness and decoration.
For the Ganache
  • 2/3 cup heavy cream For the ganache glaze.
  • 2 cups semisweet chocolate chips – for the ganache Use high-quality chocolate.
  • Chocolate shavings – for garnish Optional garnish.

Method
 

Make the Oreo crust
  1. Combine the crushed Oreo crumbs, melted butter, and salt until the mixture holds together. Press into a greased 8-inch springform pan and chill.
Bloom the gelatin
  1. Sprinkle gelatin over cold water and let sit for 5-10 minutes.
Heat cream and dissolve gelatin
  1. Heat 1 cup heavy cream until just simmering, then stir in bloomed gelatin.
Melt chocolate for mousse
  1. Pour hot cream over chocolate chips, let sit, then whisk until smooth.
Whip the cream
  1. Whip remaining heavy cream with powdered sugar until stiff peaks form.
Fold to make the mousse
  1. Fold whipped cream into chocolate mixture to create the mousse.
Assemble strawberries and base layer
  1. Spread a thin layer of mousse on the crust, arrange halved strawberries around the perimeter.
Fill and chill
  1. Fill gaps with remaining mousse, smooth the top, cover, and refrigerate for 4-6 hours.
Make the ganache and finish
  1. Heat cream, pour over chocolate chips, stir until shiny, then spread over the cake and top with chocolate shavings.

Notes

Chill equipment for best whipping results. Can be stored in the fridge for 3-4 days. For longer storage, freeze (without ganache) for up to 1 month.