Description
Fluffy vanilla sponge layered with rich cookies-and-cream mousse and topped with crushed Oreos — these mini cakes are small in size but big in flavor!
Ingredients
Scale
- 6 store-bought sponge cakes or thick slices of vanilla pound cake (about ½ inch each)
- 2 tbsp milk (for brushing)
- 1 cup heavy cream (chilled)
- ½ cup cream cheese (softened)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 8 Oreo cookies (crushed, plus more for topping)
- Extra crushed Oreos (for garnish)
- Mini Oreo cookies (optional, for garnish)
Instructions
- In a large bowl, whip heavy cream until stiff peaks form.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in crushed Oreos until evenly distributed. Set aside.
- Cut each mini sponge cake horizontally into two layers.
- Brush each layer lightly with milk to keep it moist.
- Spread a thick layer of Oreo cream on the bottom half, then place the top layer back on.
- Cover the entire mini cake with more Oreo cream.
- Place the cakes on a tray and refrigerate for at least 3 hours (or overnight for firmer texture).
- Sprinkle extra crushed Oreos generously on top.
- Serve chilled for the best texture and flavor.
Notes
- For a firmer texture, refrigerate overnight.
- Feel free to add more crushed Oreos for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg