Description
Indulge in this Nutella Cheesecake Mousse, a luscious no-bake dessert that combines creamy cheesecake, rich Nutella, and a crunchy Oreo crust. Perfectly layered and topped with whipped cream and toasted hazelnuts, it offers a decadent yet easy-to-make treat for any occasion.
Ingredients
Scale
Crust
- 24 Oreos (regular with cream filling)
- 1/2 cup butter, melted (or margarine/coconut oil)
Mousse
- 2 cups heavy cream, divided
- 5 Tbsp granulated sugar, divided
- 1/4 cup unsweetened cocoa powder
- 8 oz cream cheese, softened (full-fat preferred)
- 1 cup Nutella
- 1 tsp vanilla extract (or almond extract)
Topping
- 1/4 cup toasted hazelnuts (optional)
- 1/4 cup chocolate shavings or sprinkles (for garnish)
Instructions
- Prepare the crust: Crush 24 Oreos and combine them with melted butter in a bowl until well mixed. Press this mixture firmly into the bottom of dessert cups or serving glasses. Place in the refrigerator to chill for about 15 minutes to set.
- Whip the cream: Using a mixer, whip 1 1/3 cups of heavy cream until soft peaks form. Gradually add 3 tablespoons of granulated sugar and the cocoa powder, then continue whipping until stiff peaks form, ensuring a smooth chocolate mousse texture.
- Mix the cream cheese: In a separate bowl, beat the softened cream cheese with 1 tablespoon of sugar until smooth and creamy. Add Nutella and vanilla extract, and beat the mixture until fluffy and well combined for a rich flavor base.
- Fold the mixtures: Gently fold half of the whipped cream into the cream cheese and Nutella mixture to lighten it. Then carefully fold in the remaining whipped cream until just combined, preserving the airy texture.
- Layer the mousse: Spoon or pipe the creamy Nutella cheesecake mousse over the chilled Oreo crust in each cup. Refrigerate the assembled dessert for at least 1 hour to allow it to set properly but no longer than 12 hours for best freshness.
- Make the topping: Whip the remaining 2/3 cup of heavy cream with the remaining 1 1/2 tablespoons of sugar until stiff peaks form. Pipe this whipped cream over the mousse layer. Garnish with toasted hazelnuts and chocolate shavings or sprinkles for added texture and presentation.
Notes
- You can substitute margarine or coconut oil for butter in the crust for a dairy-free option.
- Adjust sugar levels in the mousse and topping based on your sweetness preference.
- To toast hazelnuts, roast them in a dry pan over medium heat until fragrant and lightly browned.
- This mousse is best served within 12 hours of refrigeration to maintain optimal texture.
- For a nuttier flavor, sprinkle additional chopped hazelnuts on top before serving.
