If you’re on the hunt for a dessert that combines the rich, indulgent flavors of Nutella with the creamy, light texture of cheesecake, look no further than this Nutella Cheesecake Mousse. This heavenly treat is not only easy to make but also delivers a delightful chocolate-hazelnut flavor that will have your taste buds dancing. With a base made from Oreos and a fluffy, whipped filling, this dessert is perfect for any occasion or even just a cozy night in.
Let’s dive into why this recipe works, the ingredients needed, and how to whip up your very own Nutella Cheesecake Mousse!
Why This Recipe Works
This Nutella Cheesecake Mousse is a winning combination of textures and flavors. The Oreo crust provides a crunchy, chocolatey base that perfectly complements the silky smooth mousse. Using both heavy cream and cream cheese gives the mousse its light and airy texture, while the Nutella adds a luscious hazelnut-chocolate flavor that elevates the dessert to a whole new level. The careful balance of sweetness and richness makes this mousse not just another dessert, but a true indulgence.
Ingredient Checklist
- 12 Oreos (leave in cream filling, not Double Stuf), finely crushed
- 2 Tbsp butter, melted
- 1 1/3 cups heavy cream
- 4 Tbsp granulated sugar, divided
- 1 Tbsp unsweetened cocoa powder
- 8 oz cream cheese, softened
- 1/2 cup + 2 Tbsp Nutella
- 1/2 tsp vanilla extract
- 2/3 cup heavy cream
- 1 1/2 Tbsp granulated sugar
- Toasted, chopped hazelnuts (optional)
- Chocolate shavings or sprinkles (optional)
Setup & Equipment
- Mixing bowls – for combining ingredients
- Electric mixer or whisk – for whipping the cream and mousse
- Spatula – for folding ingredients together
- 9-inch pie dish or serving cups – for presenting the mousse
- Measuring cups and spoons – for accuracy in your ingredients
The Method for Nutella Cheesecake Mousse
Step 1: Prepare the Oreo Crust
Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the finely crushed Oreos and melted butter. Stir until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch pie dish or your desired serving cups. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Nutella Cheesecake Filling
In a large mixing bowl, combine the softened cream cheese and 2 tablespoons of granulated sugar. Use an electric mixer to beat them together until smooth and creamy. Add in the Nutella, cocoa powder, and vanilla extract, mixing until well combined.
Step 3: Whip the Cream
In another bowl, whip 1 1/3 cups of heavy cream with 2 tablespoons of granulated sugar until soft peaks form. Be careful not to overwhip! Gently fold the whipped cream into the Nutella cream cheese mixture, ensuring you maintain the light and airy texture.
Step 4: Assemble the Mousse
Once your Oreo crust has cooled, spoon the Nutella cheesecake filling over the crust, smoothing it out with a spatula.
Step 5: Chill
Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the mousse is set.
Step 6: Whip the Topping
Before serving, whip the remaining 2/3 cup of heavy cream with 1 1/2 tablespoons of granulated sugar until soft peaks form. Spread or pipe this whipped cream over the set mousse for a delightful finishing touch.
Step 7: Garnish and Serve
Top your mousse with optional toasted, chopped hazelnuts and chocolate shavings or sprinkles for an extra layer of flavor and decoration. Serve chilled and enjoy each creamy, chocolatey bite!
Vegan & Vegetarian Swaps
- Use dairy-free cream cheese and coconut cream as a substitute for cream cheese and heavy cream, respectively.
- Replace Nutella with a vegan chocolate hazelnut spread.
- Opt for vegan butter instead of regular butter for the crust.
Watch Outs & How to Fix
When making Nutella Cheesecake Mousse, here are a few common pitfalls to avoid:
- Be cautious not to overwhip the cream; it should be fluffy but not grainy.
- If your mousse doesn’t set, it may need more chilling time. Ensure it’s covered well to prevent drying out.
- For a smoother filling, make sure your cream cheese is at room temperature to avoid lumps.
Cooling, Storing & Rewarming
The Nutella Cheesecake Mousse can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness. It is best served chilled, and we do not recommend freezing as it may alter the texture of the mousse. If you find yourself with leftovers, just make sure to enjoy them within a few days for the best taste and texture!
Popular Questions
Can I make this mousse ahead of time?
Absolutely! This mousse can be made a day in advance, allowing the flavors to meld beautifully as it chills in the refrigerator.
What can I use instead of Oreos for the crust?
You can use any chocolate cookie that you enjoy, such as chocolate graham crackers or even a gluten-free cookie option if needed.
Can I use another type of nut butter instead of Nutella?
While Nutella provides a unique flavor, you can certainly experiment with other nut butters, though the taste will differ. Almond or peanut butter can be great alternatives!
How can I make this mousse more chocolatey?
If you want to intensify the chocolate flavor, consider adding melted dark chocolate to the Nutella mixture or incorporating chocolate shavings into the mousse.
More Recipes You’ll Love
Wrap-Up
This Nutella Cheesecake Mousse is not just a dessert; it’s a celebration of flavors and textures that will impress anyone who tries it. With its easy preparation and luxurious taste, this mousse is sure to become a favorite in your dessert repertoire. Whether you’re serving it at a dinner party or indulging on a quiet evening, every spoonful will remind you of why you love dessert. So go ahead, gather your ingredients, and treat yourself to this decadent delight!
Nutella Cheesecake Mousse
Equipment
- Mixing Bowls
- Electric mixer or whisk
- Spatula
- 9-inch pie dish or serving cups
- Measuring cups and spoons
Ingredients
- 12 pieces Oreos finely crushed, leave in cream filling, not Double Stuf
- 2 Tbsp butter melted
- 1 1/3 cups heavy cream
- 4 Tbsp granulated sugar divided
- 1 Tbsp unsweetened cocoa powder
- 8 oz cream cheese softened
- 1/2 cup + 2 Tbsp Nutella
- 1/2 tsp vanilla extract
- 2/3 cup heavy cream
- 1 1/2 Tbsp granulated sugar
- toasted, chopped hazelnuts optional
- chocolate shavings or sprinkles optional
Instructions
- Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the finely crushed Oreos and melted butter. Stir until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch pie dish or your desired serving cups. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, combine the softened cream cheese and 2 tablespoons of granulated sugar. Use an electric mixer to beat them together until smooth and creamy. Add in the Nutella, cocoa powder, and vanilla extract, mixing until well combined.
- In another bowl, whip 1 1/3 cups of heavy cream with 2 tablespoons of granulated sugar until soft peaks form. Be careful not to overwhip! Gently fold the whipped cream into the Nutella cream cheese mixture, ensuring you maintain the light and airy texture.
- Once your Oreo crust has cooled, spoon the Nutella cheesecake filling over the crust, smoothing it out with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the mousse is set.
- Before serving, whip the remaining 2/3 cup of heavy cream with 1 1/2 tablespoons of granulated sugar until soft peaks form. Spread or pipe this whipped cream over the set mousse for a delightful finishing touch.
- Top your mousse with optional toasted, chopped hazelnuts and chocolate shavings or sprinkles for an extra layer of flavor and decoration. Serve chilled and enjoy each creamy, chocolatey bite!
Notes
- Be careful not to overwhip the cream to avoid a grainy texture.
- Make sure cream cheese is at room temperature to ensure a smooth filling.
- Store the mousse covered in the refrigerator for up to 3 days for best freshness.
- For vegan options, use dairy-free substitutes for cream cheese, heavy cream, Nutella, and butter.
- If mousse doesn’t set, chill it longer and keep it covered to prevent drying out.
