Nutella Cheesecake Mousse

Did you know that practically every day of the year is some food day?

How come I was not privy to World Nutella Day on the 5th of February? Why didn’t anyone tell me? I wish I knew a day or two earlier so I could have posted this gorgeously luscious Nutella Cheesecake Mousse recipe for your enjoyment!  Ah, to me, every single day is Nutella Day. No matter. 😉

So where did I get my inspiration for such an indulgent recipe? I’m not sure really. Probably in my dream or just from the depths of my growling bowels. I had a vision of a cookie crust and thick, smooth, fluffy Nutella cloud sitting upon it with aplomb.

This is dedicated to hubs and my good old friend & brother (we met in college 10 years ago and he was our bestman for our wedding!) whose birthday is today. Happy happy birthday Sebastian 🙂

If mousse is not your type of dessert, you can try my fairly recent Nutella Cinnamon Muffins. I assure you, it tastes like a Nutella-filled doughnut in the form of a muffin. Nothing better!

Back to this totally velvety smooth concoction. For the biscuit crust, I had a pack of Marks & Spencer’s chocolate digestive biscuits that Mom brought back from London. Totally gorgeous but any kind of oaty biscuits will work well here.

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Blitz together all the biscuits until they are reduced to rubble.

Nutella Cheesecake Mousse 2

Look at that thing go!

No harm getting more Nutella into this by adding some to the crust. Nutella my love.Nutella Cheesecake Mousse 3

And a touch of butter. I overdid the butter, causing the crust to be slightly hard when it gets cold so a little will do.Nutella Cheesecake Mousse 4

Pat everything down evenly into your preferred pan. It has to be super well greased. Like mine, of course. 😛Nutella Cheesecake Mousse 5

For the filling, I attempted to use the processor to avoid cleaning an extra bowl. Some cream cheese with brown sugar here.Nutella Cheesecake Mousse 6

Beaten until smooth then more Nutella goes in. It’s the star of the show, the main flavouring so don’t be stingy. You can see that I’m being very generous here.Nutella Cheesecake Mousse 7

I discovered the processor wasn’t doing it for me. haha… so I switched to the hand-held mixer which did a better job.

Nutella Cheesecake Mousse 8

I licked the beaters afterwards. It was that good.

Pour that luscious mixture over the cookie crust.
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Get it all nice and even and refrigerate overnight. Perfect do-ahead dessert!Nutella Cheesecake Mousse 10

The next morning, I was greeted with this.Nutella Cheesecake Mousse 11

So voluptuous and creamy!Nutella Cheesecake Mousse 12

Sadly, the bunch of people I made this for didn’t fancy rich creamy desserts. So I had to finish 1/2 the whole pan myself over the course of a week. I say sad but… maybe that’s just my hips speaking. 😉Nutella Cheesecake Mousse

I don’t know nor really care to do food styling. But I am going to hazard a guess that this didn’t need any styling… It’s great perfectly on it’s own in full glory.

This is for you, Sebastian!

xoxoxo, Jayne

“Behold, we count them happy which endure. Ye have heard of the patience of Job, and have seen the end of the Lord; that the Lord is very pitiful, and of tender mercy.” (James 5:11)

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Nutella Cheesecake Mousse
makes 8×8 in pan – serves a good 10

Ingredients:

Crust
3/4 sleeve (250gm) Chocolate-covered Digestive Biscuits (I used Marks & Spencer’s Milk Chocolate Digestives)
3 tbsp Nutella
1 tbsp Butter, room temperature

Mousse
250 gm (8oz) Cream Cheese, room temperature
3/4 to 1 cup Nutella (depends on your generosity 🙂 )
1/3 cup Brown Sugar
1 cup Heavy Cream, cold

  1. Grease an 8×8 inch pan very well with butter and set aside.
  2. To make crust, blitz the chocolate biscuits  in a food processor until they are reduced to crumbs. Add Nutella and butter and process until well combined. Press into pan evenly.
  3. To make the mousse, beat the cream cheese in a large bowl until light and fluffy.
  4. Add sugar, Nutella and heavy cream and beat until fluffy, about 5 minutes.
  5. Pour over the crust and cover with cling wrap.
  6. Refrigerate overnight, or at least a minimum of 4 hours.
  7. Scoop out and serve!

Comments

  1. So I missed the memo on World Nutella Day yesterday, too, but goodness. I could totally get behind that and eat more Nutella in my life because I love that stuff. And this dessert looks absolutely delightful, too. Definitely gonna give it a go when I make it home this weekend!

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