Description
This Nutella Cheesecake Mousse is an easy, no-bake dessert combining rich, creamy cheesecake mousse with the irresistible chocolate-hazelnut flavor of Nutella layered over a crunchy Oreo crust. Perfect for a quick yet indulgent treat, it features a smooth, fluffy texture topped with whipped cream and garnished with toasted hazelnuts or chocolate shavings for added crunch.
Ingredients
Scale
Crust
- 24 Oreos (regular with cream filling)
- 1/2 cup butter, melted (can substitute with margarine or coconut oil)
Mousse
- 2 cups heavy cream (divided: 1 1/3 cups for mousse, 2/3 cup for topping)
- 5 Tbsp granulated sugar (divided: 3 Tbsp for mousse, 1 Tbsp for cream cheese, 1 1/2 Tbsp for topping)
- 1/4 cup unsweetened cocoa powder
- 8 oz cream cheese, softened (full-fat preferred)
- 1 cup Nutella
- 1 tsp vanilla extract (can substitute with almond extract)
Topping
- 1/4 cup toasted hazelnuts (optional, for garnish)
- 1/4 cup chocolate shavings or sprinkles (optional, for garnish)
Instructions
- Prepare the crust: Crush the Oreos into fine crumbs and combine them thoroughly with the melted butter in a bowl. Press this mixture firmly into the bottom of individual dessert cups or a serving dish to form an even crust layer. Chill in the refrigerator for about 15 minutes to set.
- Whip the cream for mousse: In a clean bowl, whip 1 1/3 cups of heavy cream until soft peaks form. Gradually add 3 tablespoons of granulated sugar along with the unsweetened cocoa powder, then continue whipping until stiff peaks form for a rich, chocolatey whipped cream base.
- Mix the cream cheese: Beat the softened cream cheese with 1 tablespoon of sugar until smooth and fluffy. Add in the Nutella and vanilla extract, mixing until fully incorporated and creamy.
- Fold the mixtures: Gently fold half of the whipped chocolate cream into the cream cheese and Nutella mixture. Once partially combined, fold in the remaining whipped cream carefully to maintain a light and airy texture without deflating the mousse.
- Layer the mousse: Spoon or pipe the prepared mousse evenly over the chilled Oreo crust layer. Refrigerate the dessert for at least 1 hour to allow the mousse to set well, but it can be chilled up to 12 hours for best texture.
- Make the topping: Whip the remaining 2/3 cup of heavy cream with 1 1/2 tablespoons of sugar until stiff peaks form. Pipe or spread this whipped cream over the set mousse layer.
- Garnish and serve: Decorate the dessert surface with toasted hazelnuts and/or chocolate shavings or sprinkles for added texture and an attractive finish. Serve chilled and enjoy the creamy, chocolate-hazelnut delight.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Regular Oreos with cream filling give balanced sweetness and moisture; avoid double-stuffed or other variations for optimum crust consistency.
- You can substitute butter with margarine or coconut oil to change flavor or for dietary preferences.
- Chilling time can be extended up to 12 hours to enhance mousse firmness.
- For a nut-free version, omit hazelnuts from the garnish.
- Adjust sugar amount based on desired sweetness.
