Vanilla Mint Mousse Cake (No-Bake White Chocolate Mint Mousse Cake)

Introduction

This Vanilla Mint Mousse Cake is a silky, refreshing no-bake dessert layered with white chocolate, peppermint mousse, and a chocolate cookie crust. Light, airy, and beautifully swirled with green and white mousse, it offers the perfect balance of cool mint and creamy vanilla. Ideal for holidays, special occasions, or anytime you want an elegant yet easy dessert, this mousse cake is show-stopping and incredibly smooth.

Why You’ll Love This Recipe

  • No-bake recipe with a gorgeous mousse texture.
  • Layers of mint and vanilla mousse swirled for a stunning presentation.
  • Rich chocolate cookie crust pairs perfectly with the refreshing mousse.
  • Uses white chocolate and Baileys Vanilla Mint liqueur to create deep flavor.
  • Make-ahead friendly—chills overnight for effortless hosting.
  • Impressive enough for celebrations but simple to prepare.
  • Customizable with garnish options like whipped cream and sprinkles.

Ingredients

For the Crust

  • 2 cups crushed chocolate sandwich cookies (such as Oreo Thins)
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Filling

  • 6 tablespoons Baileys Vanilla Mint Milkshake liqueur
  • 1 envelope unflavored gelatin (about 2¼ teaspoons)
  • 2½ cups heavy whipping cream, divided
  • 10 ounces white chocolate, chopped
  • 24 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons peppermint extract
  • Green food gel (optional)
  • Whipped cream, for garnish
  • Sprinkles, for garnish

Directions

Step 1: Make the Crust

  1. Mix ingredients – In a medium bowl, combine crushed chocolate cookies, melted butter, and sugar.
  2. Press into pan – Press the mixture firmly into the bottom and about 1 inch up the sides of a 10-inch springform pan.
  3. Set aside – Refrigerate the crust while preparing the filling.

Step 2: Prepare the Gelatin and White Chocolate Mixture

  1. Soften gelatin – In a large bowl, combine the Baileys Vanilla Mint liqueur and unflavored gelatin; let stand for 2 minutes.
  2. Heat cream – In a small saucepan, bring ½ cup heavy cream to a simmer.
  3. Melt white chocolate – Remove the cream from heat, add the chopped white chocolate, and stir until smooth.
  4. Combine with gelatin – Stir the gelatin mixture into the warm white chocolate until fully dissolved.
  5. Cool slightly – Set aside to cool while preparing the cream cheese mixture.

Step 3: Make the Cream Cheese Base

  1. Beat cream cheese – In a large mixing bowl or stand mixer, beat cream cheese, granulated sugar, vanilla extract, and peppermint extract at medium speed until smooth and combined.
  2. Add white chocolate mixture – Gradually beat the cooled white chocolate mixture into the cream cheese mixture until fully incorporated.

Step 4: Whip the Cream

  1. Beat remaining cream – In a separate bowl, beat the remaining 2 cups heavy cream at high speed until soft peaks form.
  2. Fold into mixture – Gently fold the whipped cream into the white chocolate cream cheese mixture using a spatula.

Step 5: Color and Layer the Mousse

  1. Divide mixture – Remove half of the mousse and place it in a separate mixing bowl. Set aside.
  2. Tint the remaining mousse – Add green food gel to the other half of the mousse and mix until evenly colored.
  3. Layer alternately – Spoon alternating dollops of white and green mousse into the prepared crust.
  4. Swirl – Use a knife to gently swirl the two colors together to create a marbled effect.
  5. Chill – Cover the pan and refrigerate overnight to fully set.

Step 6: Unmold and Serve

  1. Loosen edges – Run a knife around the inside edge of the springform pan before releasing the sides.
  2. Garnish – Top with whipped cream and sprinkles.
  3. Slice cleanly – Cut into wedges using a knife dipped in hot water for smooth slices.

Tips for Best Results

  • Ensure cream cheese is fully softened for a smooth mousse texture.
  • Let the gelatin bloom in the liqueur to avoid clumps.
  • Stir the white chocolate mixture until completely melted and smooth.
  • Fold whipped cream gently to keep the mousse airy.
  • Use gel food coloring rather than liquid to avoid thinning the mousse.
  • Chill at least 8 hours for a firm, sliceable cake.
  • Warm your knife between cuts for clean slices every time.

Variations & Substitutions

  • Non-alcoholic version: Substitute Baileys Vanilla Mint with 6 tablespoons milk plus ½ teaspoon peppermint extract.
  • Chocolate crust variation: Use chocolate graham crackers instead of Oreos.
  • Stronger mint flavor: Add an extra ½ teaspoon peppermint extract.
  • White chocolate topping: Drizzle melted white chocolate over the finished cake.
  • Holiday version: Decorate with crushed peppermint candies instead of sprinkles.

Serving Suggestions

  • Serve chilled as a centerpiece dessert for holidays or celebrations.
  • Pair with hot coffee, espresso, or a chocolate cocktail.
  • Garnish with mint leaves for a fresh color contrast.
  • Add extra whipped cream or white chocolate curls for an elegant finish.

Storage & Reheating

  • Refrigerator: Store covered for up to 4 days.
  • Freezer: Freeze without garnishes for up to 1 month. Thaw overnight in the refrigerator.
  • Reheating: Not applicable; serve chilled.

Nutrition Information

Per Serving (1 slice, approx. 175g):

  • Calories: 520 kcal
  • Carbohydrates: 43g
  • Protein: 7g
  • Total Fat: 36g
    • Saturated Fat: 22g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 10g
    • Trans Fat: 0g
  • Cholesterol: 120mg
  • Sodium: 260mg
  • Potassium: 160mg
  • Fiber: 1g
  • Sugar: 39g
  • Vitamin A: 950 IU
  • Vitamin C: 0mg
  • Calcium: 150mg
  • Iron: 0.8mg

Nutritional values are approximate and will vary based on brands and garnishes used.

FAQ

Can I make this mousse cake without gelatin?
Gelatin helps the mousse set firmly. Without it, the texture will be softer and less sliceable.

Can I use white chocolate chips instead of chopped chocolate?
Yes, but chopped high-quality white chocolate melts more smoothly.

Why did my mousse turn grainy?
The white chocolate may have overheated or the cream cheese wasn’t fully softened before mixing.

Can I prepare the crust ahead of time?
Yes. Make and chill the crust up to 24 hours before adding the filling.

Can I use liquid food coloring?
Gel food coloring is recommended. Liquid coloring may thin the mousse and affect texture.

Leave a Comment