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. Don’t get me wrong, I adore baked cheesecakes, but sometimes I don’t have the time nor patience that they take. That is where these come in. Cheesecake mousse. They contains no eggs (like many mousse recipes do) so it doesn’t require any cooking on the stove top either. It’s just simple, irresistibly silky smooth and luscious, and amazingly fluffy mousse, at it’s finest. Then you add Nutella into the mix (literally :) and people what are you waiting for? These are calling your name! Simply put, these are what dreams are made of. Cheesecake and Nutella combined into one easy to make dessert that will leave you begging for more. Enjoy!

Nutella Cheesecake Mousse | Cooking Classy

Nutella Cheesecake Mousse | Cooking Classy

Nutella Cheesecake Mousse | Cooking Classy


Nutella Cheesecake Mousse

Yield: 5 - 6 servings



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


  • 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


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


  1. For the crust:
  2. 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.
  3. For the mousse:
  4. 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).
  5. For the topping:
  6. In a mixing bowl, using an electric hand mixer, whip 2/3 cup heavy cream until soft peaks form. Add in 1 1/2 Tbsp granulated sugar and whip until stiff peaks form. Transfer to a piping bag and pipe over tops of mousse. Serve garnished with chopped hazelnuts and chocolate shavings if desired.
  7. Recipe Source: adapted slightly from My Baking Addiction



  • Averie @ Averie Cooks: This looks crazy good! And while you have it in such pretty little glasses, I would seriously just be shoving my big spoon into the mixing bowl and shoveling it into my mouth :) Pinned December 22, 2013 at 7:51pm Reply

    • Barbara in Chesterfield VA: Me too! Parfait cups?! Nah! Just make it n eat it! Right from the bowl! LOL February 6, 2015 at 7:19am Reply

  • Cecilia: I’m following your website a time ago. I like all your recipes and I made some of them.
    This week was my daughter’s birthday and we had a ballet tea party. We made some chocolate cup-cakes with a strawberry marshmallows creme (a Cooking Classy recipe).

    Merry Christmas and Happy New Year !

    Cecilia December 22, 2013 at 8:08pm Reply

    • Jaclyn: That is so great to hear! Send your daughter a belated birthday wish from me! :) January 11, 2014 at 3:20pm Reply

  • philo: Tes verrines sont jolies et très gourmandes December 23, 2013 at 12:49am Reply

  • Katrina @ WVS: Dang, these look freaking awesome!! December 23, 2013 at 9:44am Reply

  • zaibunnisa: can u replace the heavy cream with whipping cream? December 23, 2013 at 10:57am Reply

    • Jaclyn: I wouldn’t recommend it because it doesn’t whip as well or hold peaks as well as heavy cream does. December 28, 2013 at 4:50pm Reply

  • alana: how do i toast perfect hazelnuts? thanks!!! December 23, 2013 at 11:10am Reply

  • Mimi @ Culinary Couture: This looks phenomenal!! I could almost taste it! December 23, 2013 at 2:08pm Reply

  • Stacy | Wicked Good Kitchen: Just lovely, my dear! Thank you for sharing this heavenly dessert. Jaclyn, I just adore you and your blog. Even if I have been especially busy and not able to drop by and comment, I am still pinning your fabulous treats and gorgeous styling and photography over at Pinterest. :) Best wishes to you and yours for a meaningful and joyous Christmas holiday! xo December 23, 2013 at 4:26pm Reply

    • Jaclyn: Thanks so much Stacy :)! You’ve been so supportive and I’m so grateful to you! I hope you had such a wonderful Christmas and I hope you have a fun New Year! December 26, 2013 at 10:26pm Reply

  • Margherita: Gorgeous! they really look good… I’m pretty sure that they can easily be an addictive cake… December 24, 2013 at 2:44am Reply

    • Jaclyn: Indeed they can :)! Thanks for the compliment! December 26, 2013 at 10:22pm Reply

  • Amandah: These look so darn good! Im planning on making these for a party only in mini version. Do you think they would hold up in mini cupcake liners? January 27, 2014 at 8:34pm Reply

    • Jaclyn: Yes I think they should work just fine in mini liners. I’m happy to hear you liked them Amandah! January 29, 2014 at 5:51pm Reply

  • קינוח קרם גבינה ונוטלה על קראמבל שוקולד – עוגיו.נט: […] גבינה ונוטלה (מבוסס על המתכון הזה): 250 מ"ל שמנת מתוקה, קרה 25 גרם אבקת סוכר 1 כף אבקת קקאו […] May 26, 2014 at 12:17am Reply

  • FoodFu App: This recipe is amazing! I’ve made it twice already and everyone loved it. It’s a great make ahead dessert too. It makes entertaining so easy! Thanks for sharing this delicious dessert recipe! July 8, 2015 at 8:39am Reply

  • Kristin H: I’ve tried three of your cheesecake mousses now, and this one is my family’s favorite. (I haven’t decided which one is my favorite, because they’re all divine.) My boys are pretty picky, but they all really liked it! I doubled the recipe, and I had to make a triple batch of the crumbs. This is definitely another keeper! September 3, 2016 at 7:13pm Reply

  • Remy: Hiii!
    This sounds delicious! Can’t wait to try it…just wondering if you can tell me how firm it is when set? Hoping to use the recipe for a layer cake!
    Thanks a bunch :) February 5, 2017 at 12:00am Reply

  • Lily: Delicious recipe, definitely enjoyed it. I did think the consistency was alittle too thick and sweet, so i whipped up some heavy cream and added it after the fact which I think helped make it more light and fluffy. I do recommend for anyone who doesn’t love super sweet stuff. July 27, 2017 at 7:19pm Reply

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