Nutella Cheesecake Mousse Recipe

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Florence Marshall Modified: March 24, 2022
Nutella Cheesecake Mousse Recipe

How To Make Nutella Cheesecake Mousse

A layer of crushed Oreos is topped with rich, irresistibly silky smooth Nutella cheesecake mousse and whipped cream for a decadent and luscious dessert.

Preparation: 30 minutes
Cooking: 1 hour
Chilling Time:
Total: 1 hour 30 minutes

Serves:

Ingredients

For Crust:

  • 12oreos,leave in cream filling, don’t use double stuf, finely crushed
  • 2tbspbutter,melted

For Mousse:

  • 1⅓cupsheavy cream
  • 4tbspgranulated sugar,divided
  • 1tbspcocoa powder,unsweetened
  • 8ozcream cheese,softened
  • ½cupnutella,plus 2 tbsp
  • ½tspvanilla extract

For Topping:

  • cupheavy cream
  • tbspgranulated sugar
  • hazelnuts,toasted, chopped, optional
  • chocolate shavings,or sprinkles, optional

Instructions

Crust:

  1. In a bowl, using a fork, blend together crushed Oreos and melted butter until evenly coated (alternately, chop the Oreos into fine crumbs in the food processor then pour the butter and blend, scraping down sides of processor once).

  2. Divide crust mixture among 5 to 6 glass cups or dessert cups. Gently press into an even layer. Set aside in refrigerator while preparing mousse.

Mousse:

  1. In a mixing bowl, using an electric hand mixer, whip 1⅓ cups of heavy cream until soft peaks form. Add in 3 tablespoons of granulated sugar and 1 tablespoon of cocoa powder and whip until stiff peaks form.

  2. In a separate mixing bowl, using an electric hand mixer, whip cream cheese, and 1 tablespoon of sugar until very smooth and fluffy. Add in Nutella and vanilla and whip until well blended and fluffy.

  3. Fold half of the whipped cream mixture into cream cheese mixture and fold until slightly combined, then add remaining half and fold just until no streaks remain.

  4. Transfer mixture to a large piping bag (or just spoon it into cups or use freezer Ziploc bags and cut corner, if piping bags are not available).

  5. Remove cups from refrigerator and pipe mousse over crust in each cup, then transfer to refrigerator and chill for about 1 hour (or up to 12 hours).

Topping:

  1. In a mixing bowl, using an electric hand mixer, whip ⅔ cup of heavy cream until soft peaks form. Add in 1½ tablespoon of granulated sugar and whip until stiff peaks form.

  2. Transfer to a piping bag and pipe over tops of mousse. Serve garnished with chopped hazelnuts and chocolate shavings if desired.

Nutrition

  • Calories: 729.12kcal
  • Fat: 58.19g
  • Saturated Fat: 36.44g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 15.00g
  • Polyunsaturated Fat: 2.64g
  • Carbohydrates: 48.15g
  • Fiber: 2.36g
  • Sugar: 38.02g
  • Protein: 6.67g
  • Cholesterol: 160.44mg
  • Sodium: 272.20mg
  • Calcium: 122.73mg
  • Potassium: 283.82mg
  • Iron: 4.29mg
  • Vitamin A: 497.27µg
  • Vitamin C: 0.48mg
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