Nutella Cheesecake Mousse

Name: Nutella Cheesecake Mousse
Prep time: 25 min
Cook time: 3 min
Total time: 4 h 28 min
Yield: 4 people
Ingredients: 4 sheets Graham crackers; 2 tablespoons hazelnuts; 1 tablespoon unsalted butter; 1 cup heavy whipping cream; 2-3 oz (60g-90g) cream cheese; 3/4 cup Nutella; red melting chocolates

User Reviews

4.7

21 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Rest Time
4 hrs
Total Time
4 hrs 28 mins
Servings
4 people
Calories
573 kcal
Course
Dessert
Cuisine
International

Nutella Cheesecake Mousse

Kelsey Carr

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Nutella Cheesecake Mousse – light, fluffy Nutella cheesecake mousse in a glass, with hazelnuts. Super easy dessert recipe for special occasions.

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Ingredients

Servings

4 sheets Graham crackers
2 tablespoons hazelnuts plus extra for garnish
1 tablespoon unsalted butter melted
1 cup heavy whipping cream
2-3 oz (60g-90g) cream cheese softened
3/4 cup Nutella
red melting chocolates

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Instructions

In a food processor, pulse the graham crackers and hazelnuts until they resemble cornmeal. Add the butter and pulse a couple more times until the crumbs are evenly coated. Divide the graham cracker mixture evenly among four small trifle dishes or other dessert containers. Place the dishes in the refrigerator.
Using the whisk attachment, add the cream to the bowl of a stand mixer and whisk on high speed until thick whipped cream forms. Transfer the whipped cream to a bowl and set aside.
Change the attachment to a beater and add the cream cheese (as much or as little as you like) and Nutella to the bowl. Mix on high until thoroughly incorporated. Then, add half of the whipped cream to the Nutella mixture.
Use a spatula to fold in the whipped cream. Add the remaining whipped cream, reserving a small amount for topping, and fold until evenly mixed. Refrigerate the reserved whipped cream.
Evenly fill the dessert trifles with the mousse and refrigerate for a minimum of four hours. Meanwhile, chop the extra hazelnuts for the garnish and toast them on the stove until golden brown. Set aside to cool completely.
In a microwave-safe bowl, add a few red melting chocolates and heat in 30-second intervals in the microwave. Stir between intervals until the chocolate is completely melted.
Fit a plastic piping bag with a #1 decorating tip. Fill the bag with the melted chocolate and begin piping red hearts onto a wax-lined baking sheet. Place the hearts in the freezer to set.
Remove the mousse from the refrigerator when ready to serve. Top with whipped cream, toasted hazelnuts, and a chocolate heart.

Notes

If you do not have a #1 decorating tip, you can simply snip the end of the piping bag with a pair of scissors. Make sure the cut is very small, so the heart outlines are more refined.

Nutrition Information

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Serving 4people Calories 573kcal (29%) Carbohydrates 48g (16%) Protein 6g (12%) Fat 50g (77%) Saturated Fat 34g (170%) Cholesterol 104mg (35%) Sodium 183mg (8%) Fiber 3g (12%) Sugar 34g (68%)