I made this Nutella cheesecake mousse today and was very impressed by how easy it was. I’ve been starting to develop an almost love relationship with cooking. Gasp! I never thought I’d say that.
I realized I’ve been cooking wrong all of these years. What’s been missing is a glass of wine, or a screwdriver for those particularly hard days with the kids, and I can also hide in the kitchen to avoid the night-time viewings my daughter has of Caillou, along with Max and Ruby. Total win! I got the recipe here.
For The Crust
12 Oreo cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For The Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extracts
1 (8 ounce) tub frozen whipped topping, thawed
In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes (I used 8, six-ounce glass custard cups) and press into the bottoms of the dishes to form a crust layer.
In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. (Sidenote: Since folding in the whipped topping was taking so long, I gave the mixture several good stirs and it still came out fine).
Evenly pipe (I used a Ziplock bag) or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Add garnishes and serve.