Categorized:

  • Desserts
  • Ice Cream & Chilled Desserts
  • Pies and Cheesecakes

Tagged:

  • chocolate
  • cocoa
  • cream
  • cream cheese
  • hazelnuts
  • nutella
  • sugar
  • vanilla extract
Nutella Cheesecake Mousse - 1

Nutella Cheesecake Mousse

Ingredients

Crust

  • 12 Oreos (leave in cream filling. Don’t use Double Stuf), finely crushed
  • 2 Tbsp butter , melted

Mousse

  • 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

Topping

  • 2/3 cup heavy cream
  • 1 1/2 Tbsp granulated sugar
  • Toasted , chopped hazelnuts (optional)
  • Chocolate shavings or sprinkles (optional)

Instructions

  • For the crust:
  • In a bowl, using a fork, blend together crushed Oreo’s and melted butter until evenly coated (alternately, I just chopped the Oreos into fine crumbs in the food processor then poured the butter and and blended, scraping down sides of processor once).
  • Divide crust mixture among 5 - 6 glass cups or dessert cups. Gently press into an even layer. Set aside in refrigerator while preparing mousse.
  • For the mousse:
  • In a mixing bowl, using an electric hand mixer, whip 1 1/3 cups heavy cream until soft peaks form. Add in 3 Tbsp granulated sugar and 1 Tbsp cocoa powder and whip until stiff peaks form.
  • In a separate mixing bowl, using electric hand mixer, whip cream cheese and 1 Tbsp sugar until very smooth and fluffy. Add in Nutella and vanilla and whip until well blended and fluffy.
  • 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.
  • Transfer mixture to a large piping bag (you can also just spoon it into cups or use freezer Ziploc bags and cut corner, if you don’t have piping bags).
  • Remove cups from refrigerator and pipe mousse over crust in each cup, then transfer to refrigerator and chill 1 hour (or up to 12 hours).
  • For the topping:
  • In a mixing bowl, using an electric hand mixer, whip 2/3 cup heavy cream until soft peaks form. Add in 1 1/2 Tbsp granulated sugar and whip until stiff peaks form.
  • Transfer to a piping bag and pipe over tops of mousse. Serve garnished with chopped hazelnuts and chocolate shavings if desired.
  • Recipe inspired by My Baking Addiction

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