A layer of crushed Oreos is topped with rich Nutella cheesecake mousse and whipped cream for a decadent dessert. No baking required, and ready in under an hour – the perfect Valentine’s Day dessert! Try my red velvet Oreo no bake cheesecake for another decadent treat.
If you’re a Nutella fiend like me, try making my salted Nutella fudge brownie gelato, Nutella champagne dip, paleo Nutella swirled pumpkin pie bars, or Nutella fruit tart next!
What is it about Nutella that’s so irresistible? When a craving for it hits me, I can barely focus on anything else. Thankfully, it only takes a spoonful for me to feel like I can finally think about something else again.
As easy as it is to just grab a spoon and grab a little out of the Nutella jar in the fridge, I try to be a little more civilized and — dare I say — fancier.
Enter Nutella Cheesecake Mousse.
Much like my craving-hack, you could skip the rest of the steps in the recipe card and just make the mousse itself. But if you’re looking to class it up a bit, turn it into a cute little trifle for you and your closest friends.
You’ll have three easy-to-make layers: a crushed Oreo “crust”, Nutella cheesecake mousse, and homemade whipped cream. Top each one with a sprinkle of reserved crushed Oreos and they’re ready to serve!
Making the Oreo “crust”
The crushed Oreo layer is simple to make! Just add Oreos and ½ Tablespoon melted butter in a food processor or blender (aff link) and pulse until it forms small crumbs.
When serving, don’t worry about making sure the layer is completely pressed and combined – just use your finger tips or the bottom of a pint glass to press it down a bit.
Making the Nutella cheesecake mousse
In a large bowl, use a hand mixer (aff link) on medium high speed to combine Nutella, cream cheese and powdered sugar until light and fluffy (about 2 minutes).
In a separate medium bowl, whip heavy cream to soft peaks. Add granulated sugar and almond extract and whip to medium peaks.
Add the whipped cream to the bowl of Nutella mixture and gently fold with a spatula until just combined and no white streaks remain (see above photo).
Assembling Nutella cheesecake mousse for serving
If you haven’t done it already, divide the crushed Oreos between 2 or 4 serving dishes.
Personally, even if I’m not serving 4 people in the moment, I like to make 4 servings and cover them to keep in the fridge and treat myself on another day.
Evenly divide Nutella mousse on top of crushed Oreos, then cover each dish with plastic wrap and place in fridge to chill for at least 30 minutes.
Before removing the mousse from the fridge, make your homemade whipped cream topping: in a medium bowl, use a hand mixer (aff link) to whip heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form.
Remove the mousse from the fridge, uncover and top with whipped cream and reserved crushed Oreos.
That’s it! It’s rich, silky, and the perfect dessert for a romantic night in for Valentine’s Day. Or someone’s birthday.
Or a random Tuesday where it’s all for you because you’re worth it.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Nutella Cheesecake Mousse
Ingredients
Oreo crust
- 4 Oreos
- ½ Tablespoon unsalted butter, melted
Nutella Cheesecake Mousse
- ¼ cup Nutella
- 2 ounces cream cheese, softened
- 1 Tablespoon powdered sugar
- ⅓ cup heavy cream
- 1 Tablespoon granulated sugar
- ¼ teaspoon almond extract, can substitute pure vanilla extract
Whipped cream (optional, but encouraged)
- ¼ cup heavy cream
- ½ Tablespoon granulated sugar
Instructions
- In a food processor or blender, pulse Oreos and melted butter until small crumbs form. Set aside 1 Tablespoon for garnish.
- In a large bowl, use a hand mixer on medium high speed to combine Nutella, cream cheese and powdered sugar until light and fluffy (about 2 minutes).
- In a separate medium bowl, whip heavy cream to soft peaks. Add granulated sugar and almond extract and whip to medium peaks.
- Add the whipped cream to the bowl of Nutella mixture and gently fold with a spatula until just combined and no white streaks remain.
- Divide crushed Oreos between 2 or 4 serving dishes. Evenly divide Nutella mousse on top of crushed Oreos.
- Cover each dish with plastic wrap and place in fridge to chill for at least 30 minutes.
- Before removing the mousse from the fridge, make your homemade whipped cream topping: in a medium bowl, use a hand mixer to whip heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form.
- Remove the mousse from the fridge, uncover and top with whipped cream and reserved crushed Oreos. Serve and enjoy!
Let us know what you think!