Nutella Cheesecake Mousse
This Nutella Cheesecake Mousse is a luscious, airy dessert with a crunchy Oreo crust and rich chocolate-hazelnut flavor. Perfectly indulgent and easy to make!
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.