If you're a matcha lover like me, this one’s gonna hit the spot! Imagine creamy mousse packed with real matcha flavor, a crunchy Oreo crust, and a smooth white chocolate matcha ganache on top. Oh — and did I mention? No oven needed. Zero.
Nada. This Matcha Oreo Mousse Cake is super easy to make and seriously delicious. It’s the kind of dessert that’s perfect for hot days when you don’t want to turn on the oven but still want something indulgent and refreshing.
The combo of earthy matcha and chocolatey Oreos is just unbeatable. Whether you’re planning a treat for yourself or a little surprise for friends and family, this cake is a total showstopper. Let’s get started!
No-Bake Matcha Oreo Mousse Cake – Cool, Creamy & Addictive!
🧁 What You’ll Need
🍫 Oreo Base
- 120g crushed Oreo cookies (no filling)
- 60g melted unsalted butter
🍵 Matcha Mousse Layer
- 250g cream cheese (softened)
- 40g granulated sugar
- 180g heavy cream (chilled)
- 10g matcha powder
- 70g hot milk
- 10g gelatin sheets (softened in cold water beforehand)
- 40g crushed Oreos
🍫 Matcha Ganache (Optional but 💯)
- 60g white chocolate
- 6g matcha powder
- 60g heavy cream
👩🍳 How to Make It
Step 1: Make the Oreo Base
- Crush your Oreos (remove the cream filling first) until fine crumbs form.
- Mix in melted butter until the texture resembles wet sand.
- Press this mixture into the bottom of a cake mold (use a springform pan if possible).
- Pop it into the fridge to set while you prep the mousse.
Step 2: Make the Matcha Mousse
- In a small bowl, whisk matcha powder with hot milk until smooth (no lumps!).
- Add softened gelatin sheets into the warm matcha milk and stir until dissolved.
- In another bowl, beat cream cheese with sugar until smooth and creamy.
- Add the matcha-milk mixture into the cream cheese and mix until well combined.
- In a separate bowl, whip the chilled heavy cream to soft peaks.
- Gently fold the whipped cream into the matcha cheese mixture.
- Lastly, fold in the 40g of crushed Oreos for a nice crunch!
- Pour this mousse mixture over the chilled Oreo crust. Smooth the top.
- Chill in the fridge for at least 4–5 hours or until fully set.
Step 3: Make the Matcha Ganache
- Heat the heavy cream until just steaming (don’t boil).
- Pour it over the white chocolate and matcha powder.
- Let it sit for 1–2 minutes, then stir until smooth.
- Once your mousse is set, gently pour the ganache on top and smooth it out.
- Chill again for 30 minutes to an hour to firm up the top layer.
You can decorate it with crushed Oreos, whipped cream swirls, or a dusting of matcha powder on top for that extra green tea vibe. Serve chilled, slice, and enjoy the creamy, dreamy layers! No oven, no stress — just pure matcha bliss. 💚 Let me know if you give it a try!
🍰 Q&A: About This Recipe
Q: Why is the calorie count lower in this mousse cake?
A: Instead of using heavy cake layers or sugar-heavy fillings, this version uses a light mousse made from whipped cream and chocolate. You also have full control over the sugar—use dark chocolate and skip extra sugar if you want it lighter!
Q: Can I skip the gelatin?
A: Gelatin helps the mousse set and hold its shape, especially if you're decorating the top. But if you prefer a super soft mousse texture and don’t mind it being slightly runnier, you can skip it!
Q: What type of chocolate works best?
A: Both white and dark chocolate work great. White chocolate makes the mousse sweeter and creamier, while dark chocolate gives a more intense, rich flavor. Choose what you like!
Q: Can I make this ahead of time?
A: Yes! You can make it a day ahead. Just store it in the fridge and decorate it before serving. It actually tastes even better after chilling overnight.
