Nutella cheesecake mousse


With so many of my favourite treats in one title this dessert just has to be amazing, right? It was also World Nutella Day earlier this week (so worthy of a food holiday) and with Valentine’s Day just around the corner this seemed like the perfect recipe to post this week.



This light and creamy Nutella cheesecake mousse is such a treat and the whole family just loved this dessert when I made it for them. (My daughter has already requested this for her birthday supper coming up in a few weeks!) There’s also no baking involved for this one, and you can prepare it a few hours in advance. If you’re planning a special dinner for your Valentine then look no further for the sweet end to your meal… this dessert will have them swooning. Enjoy!




For the base:

  • 100g Tennis biscuits
  • 50g butter, melted

For the mousse:

  • 150ml fresh cream
  • 125g full fat plain cream cheese
  • 100g Nutella
  • 5ml (1 tsp) vanilla extract
  • 20g icing sugar
  • 10ml (2 tsp) cocoa
  • 30g dark chocolate, finely chopped, grated or peeled

1.) Crush the Tennis biscuits and pour them into a bowl. Add the melted butter and stir well. Divide between four small glasses or ramekins (200ml) and refrigerate while you make the mousse.

2.) Whip the cream until stiff and set aside.

3.) In a separate bowl whisk the cream cheese until smooth and softened. Add the Nutella and vanilla extract and whisk until well combined.

4.) Sift in the icing sugar and cocoa and beat until combined. Fold a heaped tablespoon of cream into the mixture to loosen. Add the remaining cream and fold in gently until evenly combined.

5.) Divide the mousse between the glasses and chill for 2 hours. Top with dark chocolate just before serving


4 thoughts on “Nutella cheesecake mousse

    1. Ah, apologies – it’s a South African brand. Tennis biscuits are a plain coconut tea biscuit (i.e. no icing or filling). Any plain cookie would work here – you could even use ginger or chocolate cookies. Biscoff Lotus would be amazing too. 😉


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