If you’ve ever dreamed of digging your spoon into a cloud of chocolate and hazelnut bliss, this Chocolate Nutella Cheesecake Mousse is the dessert you’ve been waiting for. It’s impossibly creamy, lusciously rich, and delightfully airy—all without ever touching the oven. Every bite balances the tang of cream cheese with the sweet, silky magic of Nutella, making it as perfect for a cozy night in as it is for impressing dinner guests. Whether you’re an experienced baker or a total newbie, this mousse will quickly become your new favorite chocolate fix.
Ingredients You’ll Need
Making Chocolate Nutella Cheesecake Mousse couldn’t be easier, and it all starts with a handful of simple, yet absolutely essential, ingredients. Each one brings something special—whether it’s creaminess, structure, flavor, or that irresistible Nutella richness.
- Cream cheese (8 oz, softened): The foundation of that luscious cheesecake tang, so make sure it’s softened for perfect blending.
- Nutella (1/2 cup): This chocolate-hazelnut spread steals the show, adding unmistakable flavor and velvety texture.
- Powdered sugar (1/4 cup): Adds a touch of sweetness and blends in seamlessly without a trace of graininess.
- Vanilla extract (1 teaspoon): Just a splash brightens the whole mousse and brings out all the chocolatey, nutty flavors.
- Heavy whipping cream (3/4 cup, cold): When whipped to stiff peaks, this gives the mousse its signature lightness and structure.
- Cocoa powder (2 tablespoons, unsweetened): This deepens the chocolate profile and keeps every bite rich and satisfying.
- Chocolate shavings or chopped hazelnuts (optional): These are for garnish, adding a bit of flair and crunch on top.
How to Make Chocolate Nutella Cheesecake Mousse
Step 1: Whip the Cream Cheese
Grab a large mixing bowl and beat the softened cream cheese until it’s totally smooth, creamy, and lump-free. This sets the silky stage for your mousse—skip this, and you might end up with little lumps (no thanks!).
Step 2: Mix in Nutella, Sugar, Cocoa, and Vanilla
Now it’s time for the stars of the show! Add the Nutella, powdered sugar, cocoa powder, and vanilla extract to your cream cheese and mix everything together until the blend is fluffy and indulgently chocolatey. Take a second to scrape the sides of the bowl so nothing is left behind.
Step 3: Whip the Heavy Cream
In a separate bowl, pour in your cold heavy whipping cream and whip it until stiff peaks form. The cold cream is key—warm cream won’t whip well. You’re looking for billowy peaks that stand up on their own when you lift the beater.
Step 4: Fold in the Whipped Cream
Gently fold the whipped cream into your Nutella-cheesecake mixture. Take your time with this step, working in batches and using a spatula to preserve that glorious mousse texture. The goal is to keep things airy and dreamy, not deflate them!
Step 5: Spoon, Pipe, and Chill
Spoon or pipe the finished mousse into your favorite serving glasses, ramekins, or even tiny jars. Cover and chill them in the fridge for at least 2 hours—this allows the mousse to set and deepen in flavor. Trust me, it’s worth the wait!
How to Serve Chocolate Nutella Cheesecake Mousse
Garnishes
This is the fun part! A flourish of chocolate shavings, a sprinkle of chopped hazelnuts, or even a dollop of whipped cream turns each cup into a mini masterpiece. Try a dusting of cocoa or a drizzle of extra Nutella for an ultra-decadent vibe.
Side Dishes
While this mousse is bold enough to stand on its own, pairing it with crisp biscotti, delicate ladyfingers, or juicy fresh berries is never a bad idea. The light bite of fruit or a snappy cookie adds texture and contrast to each creamy spoonful.
Creative Ways to Present
Chocolate Nutella Cheesecake Mousse is just made for showing off! Layer it in parfait glasses with crushed cookies or brownies for an epic dessert cup, or fill chocolate cups for an extra wow factor at dessert time. You can even use tiny mason jars for the ultimate make-ahead treat at a party or picnic.
Make Ahead and Storage
Storing Leftovers
If you have any mousse left (which is rare in my house!), simply cover the glasses with plastic wrap and pop them in the fridge. They’ll stay creamy and delicious for up to four days. The texture even gets a little firmer the longer it sits—perfect for sneaking spoonfuls as a midnight snack.
Freezing
Chocolate Nutella Cheesecake Mousse actually freezes beautifully. Scoop it into freezer-safe containers, cover tightly, and freeze for up to one month. Thaw overnight in the refrigerator for best results, and you’ll have a perfectly creamy, almost ice-cream-like treat ready whenever you want it.
Reheating
No need to reheat this mousse—just let it come to refrigerator temperature, and it’s ready to eat. If you did freeze your mousse, be sure to thaw it gently overnight in the fridge so it returns to that light, fluffy consistency you love.
FAQs
Can I make Chocolate Nutella Cheesecake Mousse ahead of time?
Absolutely! This dessert is actually best when made ahead, since chilling deepens the flavors and sets the texture. Prepare it a day in advance and let it hang out in the fridge; just garnish right before serving for maximum freshness.
How can I make this recipe dairy-free?
Swap the cream cheese for a dairy-free option and use coconut whipped cream in place of regular heavy cream. Make sure your Nutella or alternative chocolate-hazelnut spread is dairy-free too, and you’ll have a mousse everyone can enjoy!
Can I double the recipe for a crowd?
Yes! Chocolate Nutella Cheesecake Mousse scales up beautifully. Just double (or triple) all the ingredients and use a bigger mixing bowl. It’s a great make-ahead dessert for parties, potlucks, and family gatherings.
What if I don’t have Nutella on hand?
No worries! You can substitute with any chocolate-hazelnut spread or even a chocolate spread of your choice. The chocolatey flavor will still shine, though the signature Nutella note will be missing.
Why does my mousse seem runny?
If your mousse isn’t as thick as expected, it could be that the cream wasn’t whipped enough, or the mixture wasn’t chilled long enough. Give it more time in the fridge to set up, and next time, whip the cream to really firm peaks.
Final Thoughts
There’s nothing quite like whipping up a batch of Chocolate Nutella Cheesecake Mousse and seeing everyone’s eyes light up at the first bite. It’s incredibly simple, wildly satisfying, and always a hit—no fancy equipment or skills required. Give it a try for your next dessert moment, and prepare for an instant favorite in your recipe box!
Print
Chocolate Nutella Cheesecake Mousse Recipe
- Prep Time: 15 minutes (Mousse) + 25 minutes (Layered Dessert)
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (Mousse) + 4 hours 25 minutes (Layered Dessert)
- Yield: 4 servings (Mousse) + 9 servings (Layered Dessert)
- Category: Dessert
- Method: No-Bake
- Cuisine: European (Mousse) + American (Layered Dessert)
- Diet: Vegetarian
Description
Indulge in the luxurious flavors of these delectable layered desserts – Chocolate Nutella Cheesecake Mousse and Cookie Butter Layered Dessert. Perfect for satisfying your sweet tooth with ease!
Ingredients
Chocolate Nutella Cheesecake Mousse:
- 8 oz cream cheese (softened)
- ½ cup Nutella
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream (cold)
- 2 tablespoons cocoa powder (unsweetened)
- Chocolate shavings or chopped hazelnuts for garnish (optional)
Cookie Butter Layered Dessert:
- 2 cups Biscoff cookies (crushed)
- ½ cup unsalted butter (melted)
- 8 oz cream cheese (softened)
- ½ cup cookie butter (plus more for drizzle)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping
- 1 package (3.4 oz) instant vanilla pudding mix
- 1½ cups cold milk
- Additional crushed Biscoff cookies for topping
Instructions
- Chocolate Nutella Cheesecake Mousse: In a large mixing bowl, beat the cream cheese until smooth. Add Nutella, powdered sugar, cocoa powder, and vanilla extract, mix until fluffy. Whip the cold cream to stiff peaks. Gently fold into Nutella mixture. Chill for 2 hours before serving, garnish if desired.
- Cookie Butter Layered Dessert: Mix crushed Biscoff cookies with melted butter for crust. Beat cream cheese, cookie butter, sugar, vanilla until smooth. Fold in 1 cup whipped topping. Layer over crust. Mix pudding and milk, spread over cream cheese layer. Top with remaining whipped topping and crushed cookies. Chill for 4 hours before serving.
Notes
- For a firmer mousse texture, refrigerate overnight. Mousse can be layered with crushed cookies for a parfait-style dessert.
- Substitute vanilla pudding with white chocolate or butterscotch for a twist in layered dessert.
- Both desserts can be made a day ahead and served chilled straight from the fridge.
Nutrition
- Serving Size: 1 mousse cup (Mousse) + 1 square (Layered Dessert)
- Calories: 370 (Mousse) + 420 (Layered Dessert)
- Sugar: 21g (Mousse) + 27g (Layered Dessert)
- Sodium: 95mg (Mousse) + 240mg (Layered Dessert)
- Fat: 28g (Mousse) + 29g (Layered Dessert)
- Saturated Fat: 15g (Mousse) + 14g (Layered Dessert)
- Unsaturated Fat: 11g (Mousse) + 13g (Layered Dessert)
- Trans Fat: 0g (Mousse) + 0g (Layered Dessert)
- Carbohydrates: 26g (Mousse) + 35g (Layered Dessert)
- Fiber: 2g (Mousse) + 1g (Layered Dessert)
- Protein: 5g (Mousse) + 4g (Layered Dessert)
- Cholesterol: 85mg (Mousse) + 45mg (Layered Dessert)
