Nutella Cheesecake Mousse

If you know much about me, then you know cheesecake is one of my most favorite foods, ever (that’s right, I said most favorite. Not proper, but for these it’s just so right)!

It really doesn’t get much better, so when I can create something that tastes exactly like cheesecake without having to bake it then chill it for eight hours then I’m pretty ecstatic.

Cheesecake and Nutella combined into one easy to make dessert that will leave you begging for more. Enjoy!

Ingredients
Crust

• 12 Oreos (leave in cream filling. Don't use Double Stuf), finely crushed
• 2 Tbsp butter , melted

Mousse

• 1 1/3 cups heavy cream
• 4 Tbsp granulated sugar , divided
• 1 Tbsp unsweetened cocoa powder
• 8 oz cream cheese , softened
• 1/2 cup + 2 Tbsp Nutella
• 1/2 tsp vanilla extract

Topping

• 2/3 cup heavy cream
• 1 1/2 Tbsp granulated sugar
• Toasted , chopped hazelnuts (optional)
• Chocolate shavings or sprinkles (optional)

Instructions
For the crust:

• In a bowl, using a fork, blend together crushed Oreo's and melted butter until evenly coated (alternately, I just chopped the Oreos into fine crumbs in the food processor then poured the butter and and blended, scraping down sides of processor once). Divide crust mixture among 5 - 6 glass cups or dessert cups. Gently press into an even layer. Set aside in refrigerator while preparing mousse.

For the mousse:

• In a mixing bowl, using an electric hand mixer, whip 1 1/3 cups heavy cream until soft peaks form. Add in 3 Tbsp granulated sugar and 1 Tbsp cocoa powder and whip until stiff peaks form. In a separate mixing bowl, using electric hand mixer, whip cream cheese and 1 Tbsp sugar until very smooth and fluffy. Add in Nutella and vanilla and whip until well blended and fluffy. Fold half of the whipped cream mixture into cream cheese mixture and fold until slightly combined, then add remaining half and fold just until no streaks remain. Transfer mixture to a large piping bag (you can also just spoon it into cups or use freezer Ziploc bags and cut corner, if you don't have piping bags). Remove cups from refrigerator and pipe mousse over crust in each cup, then transfer to refrigerator and chill 1 hour (or up to 12 hours).
• Read more please visit : www.cookingclassy.com

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