Ingredients

For the Base:

• 200g Oreo cookies (crushed, with cream removed)

• 80g unsalted butter (melted)

For the Mousse:

• 300g cream cheese (softened)

• 200ml heavy cream (cold)

• 100g powdered sugar

• 150g blueberry puree (fresh or frozen blueberries blended)

• 10g gelatin powder (or 5 gelatin sheets)

• 3 tbsp cold water (for blooming gelatin)

For the Topping:

• Crushed Oreos (for dusting)

• Whipped cookies & cream frosting (optional)

• Fresh cherries

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Instructions

1️⃣ Make the Base:

1. Mix crushed Oreos with melted butter until well combined.

2. Press firmly into the bottom of an 8-inch springform pan. Chill in the fridge.

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2️⃣ Prepare the Gelatin:

1. Bloom gelatin in 3 tbsp cold water for 5 minutes.

2. Heat gently until melted (do not boil). Set aside to cool slightly.

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3️⃣ Make the Mousse:

1. Beat cream cheese and powdered sugar until smooth.

2. Add blueberry puree and mix well.

3. Stir in melted gelatin until fully incorporated.

4. Whip heavy cream until soft peaks form, then fold gently into the blueberry mixture.

5. Pour over the Oreo base, smooth the top, and refrigerate for at least 4 hours (or overnight).

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4️⃣ Decorate:

1. Dust the top evenly with crushed Oreos.

2. Pipe small swirls of cookies & cream frosting.

3. Place fresh cherries on each swirl for a stunning finish.

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💡 Tip: You can swap blueberry puree with blackberry or mixed berries for a different twist.