For a sumptuous dessert, a layer of crushed Oreos is topped with creamy Nutella cheesecake mousse and whipped cream. The ultimate Valentine’s Day dessert requires no baking and is ready in under an hour! It may also be used as a decadent dessert dip at celebrations. Another luscious delicacy is my red velvet Oreo no bake cheesecake.
You could, similarly to my desire hack, bypass the remainder of the instructions in the recipe card and simply prepare the mousse. Nevertheless, if you want to dress it up a little, make it into a pretty little trifle for you and your closest friends.
There will be three simple layers: an Oreo crust, Nutella cheesecake mousse, and handmade whipped cream. Each one is finished with a sprinkling of saved crushed Oreos and is ready to serve!
Contents
- Making the Oreo “crust”
- Making the Nutella cheesecake mousse
- Assembling Nutella cheesecake mousse for serving
- Make whipped cream topping
- Nutella Cheesecake Mousse
- FAQs
- What is cheesecake mousse made of?
- Why is my chocolate mousse not stiff enough?
- Why is my chocolate mousse not fluffy?
- Why is my chocolate mousse watery?
- Is mousse just whipped pudding?
- What is the difference between cheesecake and cheesecake mousse?
- What thickens chocolate mousse?
- Can you overmix mousse?
- How do you fix mousse that doesn’t set?
- Should mousse be wet or dry?
Making the Oreo “crust”
2 tbsp melted butter in a food processor or blender (aff link) and pulse until crumbs form. It’s easy to create the crushed Oreo layer! Just combine 1 Oreo and 1
Before serving, dont worry about making sure the layer is entirely crushed and mixed simply use your hands or the bottom of a pint glass to push it down a little.
Making the Nutella cheesecake mousse
- In a large mixing bowl, blend Nutella, cream cheese, and powdered sugar with a hand mixer (aff link) on medium-high speed until light and fluffy (about 2 minutes).
- Whip heavy cream to soft peaks in a separate medium bowl. Whip in the granulated sugar and almond extract until medium peaks form.
- Fold the whipped cream into the Nutella mixture with a spatula until barely incorporated and no white streaks remain (see above photo).
Assembling Nutella cheesecake mousse for serving
- Divide the crumbled Oreos across 2 or 4 serving plates if you haven’t previously. Even if I’m not serving four people at the time, I prefer to prepare four portions and save them in the fridge to treat myself later.
- Divide the Nutella mousse evenly on top of the crushed Oreos, then cover each dish with plastic wrap and refrigerate for at least 30 minutes.
Make whipped cream topping
Make your handmade whipped cream topping before removing the mousse from the fridge: in a medium bowl, whisk heavy cream using a hand mixer (aff link) until soft peaks form. Whip in the granulated sugar until firm peaks form.
Take the mousse from the refrigerator, uncover, and top with the saved crushed Oreos.
You may also substitute my mascarpone whipped cream.
That’s all! It’s rich, smooth, and the ideal dessert for a Valentine’s Day night in. Maybe it might be someone’s birthday.
On a random Tuesday where everything is for you because you are worth it.
If you make this dish, please consider returning to share your experience with others by leaving a comment with a star rating below!
Nutella Cheesecake Mousse
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Description
Equipment
- The food processor
Ingredients
Oreo crust
- 4Oreos
- 1 tablespoon melted unsalted butter
Nutella Cheesecake Mousse
- cupNutella
- 2 oz. softened cream cheese
- 1 teaspoon powdered sugar
- heavy cream in a cup
- 1 teaspoon granulated sugar
- 1 teaspoon almond extract, pure vanilla extract may be substituted
Whipped cream (optional, but encouraged)
- heavy cream in a cup
- 1 teaspoon granulated sugar
Instructions
- 2 tbsp. unsalted butter
Pulse Oreos and melted butter in a food processor or blender until tiny crumbs form. 1 Tablespoon is set aside for garnish.
4 Oreos, 1 - 4 cup Nutella, 2 oz. cream cheese, 1 tsp powdered sugar
In a large mixing bowl, blend Nutella, cream cheese, and powdered sugar with a hand mixer on medium high speed until light and frothy (about 2 minutes).
1 - a quarter teaspoon almond extract
1 tablespoon granulated sugar, 3 cup heavy cream 1
Whip heavy cream to soft peaks in a separate medium bowl. Whip in the granulated sugar and almond extract until medium peaks form.
1 - Fold the whipped cream into the Nutella mixture with a spatula until barely incorporated and no white streaks remain.
- Distribute the smashed Oreos across two or four serving platters. Distribute the Nutella mousse evenly over the crumbled Oreos.
- Wrap each dish with plastic wrap and store in the refrigerator for at least 30 minutes to cool.
- 2 tbsp. granulated sugar
4 quarts thick cream 1
Make your handmade whipped cream topping before removing the mousse from the fridge: in a medium mixing bowl, whisk heavy cream with a hand mixer until soft peaks form. Whip in the granulated sugar until firm peaks form.
1 - Take the mousse from the refrigerator, uncover, and top with the saved crushed Oreos. Serve and have fun!