Cookies and Cream Mousse Cups with Salted Caramel are a dream come true for lovers of rich, creamy desserts. These no-bake treats feature a crunchy Oreo crust, a light yet indulgent dairy-free chocolate mousse, and a golden drizzle of salted caramel, all crowned with dark chocolate curls and a touch of flaky sea salt. Perfect for special occasions, dinner parties, or when only the most decadent dessert will do, these mousse cups deliver bold flavors and a melt-in-your-mouth experience.

Why You’ll Love This Recipe

No-Bake & Fuss-Free: A luxurious dessert without turning on the oven—perfect for warm days or last-minute prep.
Dairy-Free Indulgence: Uses coconut cream and vegan chocolate for a completely plant-based treat that doesn’t compromise on richness.
Elegant Presentation: Individual servings make for a beautiful and convenient dessert option.
Deeply Decadent: The combination of Oreo, chocolate mousse, and caramel creates irresistible layers of flavor.
Make-Ahead Friendly: Ideal for entertaining—chill ahead of time and garnish just before serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Oreo Crust:

crushed Oreo cookies
vegan butter, melted

For the Mousse:

dairy-free chocolate chips (or dark chocolate)
strong brewed coffee or plant-based milk
chilled coconut cream (or solid part of canned full-fat coconut milk)
vanilla extract
powdered sugar

For the Topping:

vegan caramel sauce (store-bought or homemade)
dark chocolate curls or shavings
flaky sea salt

Directions

Prepare the Crust
In a medium bowl, combine crushed Oreo cookies with melted vegan butter. Stir until the mixture resembles wet sand. Press firmly into the bottoms of silicone muffin molds or ramekins to form an even layer. Chill in the refrigerator for 15 minutes.
Make the Chocolate Mousse
Melt the chocolate chips with brewed coffee or plant-based milk using a double boiler or by microwaving in 20-second intervals, stirring until smooth. Let cool slightly.
In a separate bowl, whip the chilled coconut cream with powdered sugar and vanilla extract until fluffy and light—about 3 to 4 minutes.
Gently fold the cooled melted chocolate into the whipped coconut cream, mixing carefully until smooth and fully incorporated.
Assemble the Mousse Cups
Spoon the mousse mixture over the chilled Oreo crusts, smoothing the tops with a spatula. Chill for at least 2 hours, or overnight for best results.
Garnish and Serve
Just before serving, drizzle each mousse cup with vegan caramel sauce, top with chocolate curls or shavings, and finish with a pinch of flaky sea salt.

Servings and Timing

Prep Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6 mousse cups
Calories: Approximately 330 kcal per serving

Variations

Nutty Crust: Add crushed toasted almonds or hazelnuts to the Oreo crust for extra crunch.
Mocha Mousse: Use espresso instead of coffee or milk to intensify the chocolate flavor.
Mint Chocolate: Add a drop of peppermint extract to the mousse for a refreshing twist.
Berry Garnish: Top with fresh raspberries or strawberries for a fruity balance.
Gluten-Free Option: Use gluten-free chocolate sandwich cookies in place of regular Oreos.

Storage/Reheating

Storage: Store mousse cups covered in the refrigerator for up to 3 days.
Freezing: Freeze without toppings for up to 1 month. Thaw in the refrigerator before serving.
Reheating: Not applicable—serve chilled for best texture and flavor.

FAQs

Can I use regular chocolate instead of dairy-free?

Yes, if you’re not vegan or dairy-free, regular dark or semisweet chocolate works well.

Do I need to whip the coconut cream cold?

Yes, cold coconut cream whips better and holds its structure. Chill the can overnight for best results.

Can I make this without coffee?

Absolutely. Substitute with any plant-based milk if you prefer not to use coffee.

What’s the best way to get smooth chocolate curls?

Use a vegetable peeler on a room-temperature chocolate bar and apply gentle, even pressure.

How do I know when the mousse is set?

It will feel firm to the touch and hold its shape when spooned. Chilling overnight ensures a perfect set.

Is it possible to make one large mousse instead of cups?

Yes, press the crust into a pie dish or trifle bowl, layer the mousse on top, and serve in slices or scoops.

Can I use homemade caramel sauce?

Yes, use any vegan caramel recipe or a trusted store-bought brand for convenience.

What if I don’t have silicone molds?

Glass ramekins or small jars work well. You can also use muffin tins lined with paper or plastic wrap for easy removal.

Will the mousse stay firm at room temperature?

It will hold for a short time but is best served chilled for texture and stability.

Is this dessert kid-friendly?

Yes, especially if you use milk instead of coffee. The flavor and texture are enjoyable for all ages.

Conclusion

Cookies and Cream Mousse Cups with Salted Caramel are a luxurious no-bake dessert that’s sure to impress with their bold flavors and stunning presentation. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a well-deserved treat, these mousse cups offer the perfect balance of rich chocolate, creamy mousse, and sweet-salty caramel. Easy to make and unforgettable to taste, they’re a true showstopper in every bite.

Cookies and Cream Mousse Cups with Salted Caramel

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Cookies and Cream Mousse Cups with Salted Caramel are indulgent, no-bake vegan desserts featuring a rich Oreo crust, silky dairy-free chocolate mousse, and a golden salted caramel drizzle. Topped with chocolate curls and flaky sea salt, these decadent treats are perfect for entertaining or satisfying your chocolate cravings.

Author: Asma
Prep Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Yield: 6 mousse cups
Category: Dessert
Method: No-Bake
Cuisine: Modern / Vegan
Diet: Vegan

Instructions

In a bowl, combine crushed Oreos and melted vegan butter. Press into the base of silicone muffin molds or ramekins to form the crust. Chill for 15 minutes.
Melt chocolate chips with coffee (or milk) using a double boiler or microwave in 30-second intervals. Stir until smooth and let cool slightly.
In a separate bowl, whip coconut cream with powdered sugar and vanilla extract for 3–4 minutes until fluffy.
Fold the cooled melted chocolate into the whipped coconut cream until fully incorporated and smooth.
Spoon mousse over chilled crusts, smooth the tops, and refrigerate for at least 2 hours or overnight.
Before serving, drizzle each mousse cup with caramel sauce, sprinkle with flaky sea salt, and garnish with chocolate curls.
Serve chilled and enjoy the decadence.

Notes

Use gluten-free Oreos for a completely gluten-free version.
Coffee enhances the chocolate flavor but can be substituted with any plant-based milk.
For homemade caramel, combine coconut milk, brown sugar, and a pinch of salt simmered until thick.
Mousse texture improves when chilled overnight.