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No-bake chocolate strawberry mousse cake topped with fresh strawberries and chocolate.

No-Bake Chocolate Strawberry Mousse Cake

A delicious no-bake cake featuring a crunchy Oreo crust, silky chocolate mousse, and fresh strawberries, perfect for celebrations without turning on the oven.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 cookies Oreo cookies, crushed into fine crumbs Use full-flavor Oreos for the best structure and taste.
  • 6 Tbsp butter, melted Provides moisture and binds the crust.
  • 1 pinch kosher salt Enhances the sweetness.
For the mousse
  • 2 tsp unflavored gelatin Blooms in cold water for smooth dissolution.
  • 2.5 Tbsp cold water Used to bloom the gelatin.
  • 2.25 cups semisweet chocolate chips Used for the mousse.
  • 3 cups heavy cream, divided 1 cup for mousse base, 2 cups for whipping.
  • 1/2 cup powdered sugar Sweetens the whipped cream.
  • 2 qt fresh strawberries, stems removed Adds freshness and acidity.
For the ganache
  • 2/3 cup heavy cream To melt with chocolate for ganache.
  • 2 cups semisweet chocolate chips Used for the ganache.
  • Chocolate shavings For garnish.

Method
 

Preparation of the crust
  1. Combine crushed Oreos, melted butter, and salt in a bowl.
  2. Press the mixture firmly into a greased 8-inch springform pan.
Bloom the gelatin
  1. Sprinkle gelatin over cold water and let sit for 5–10 minutes.
Prepare the mousse
  1. Heat 1 cup of heavy cream until simmering, then stir in bloomed gelatin until dissolved.
  2. Pour the hot cream over chocolate chips and whisk until silky smooth. Let cool to room temperature.
  3. Whip remaining 2 cups heavy cream with powdered sugar until stiff peaks form.
  4. Gently fold the whipped cream into the cooled chocolate mixture in two batches.
  5. Spread a thin layer of mousse over the crust.
Add strawberries
  1. Arrange halved strawberries around the perimeter and fill gaps with remaining mousse.
  2. Refrigerate for 4–6 hours.
Prepare the ganache
  1. Heat heavy cream; pour over chocolate chips, let sit, then whisk until glossy.
  2. Spread ganache over chilled cake and top with chocolate shavings.
  3. Chill for another 15 minutes before slicing.

Notes

Chill equipment for better whipping; store leftovers in the fridge or freezer for longer preservation.