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Nutella Cheesecake Mousse

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Level: Easy

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Description

6-step fluffy Nutella cloud over some crumbly cookie rubble. Perfection!

Ingredients

  • FOR THE CRUST:
  • ½ pounds, ⅞ ounces, weight Chocolate-covered Digestive Biscuits (I Used Marks & Spencer’s Milk Chocolate Digestives)
  • 3 Tablespoons Nutella
  • 1 Tablespoon Butter, Room Temperature
  • FOR THE MOUSSE:
  • 8 ounces, weight Cream Cheese, Room Temperature
  • ⅓ cups Brown Sugar
  • ¾ cups To 1 Cup Nutella (depends On Your Generosity )
  • 1 cup Heavy Cream, Cold

Preparation

Grease an 8×8 inch pan very well with butter and set aside.

To make crust, blitz the chocolate biscuits in a food processor until they are reduced to crumbs. Add 3 tablespoons of Nutella and butter and process until well combined. Press into pan evenly.

To make the mousse, beat the cream cheese in a large bowl until light and fluffy. Add sugar, remaining Nutella and heavy cream and beat until fluffy, about 5 minutes.

Pour over the crust and cover with cling wrap. Refrigerate overnight, or at least 4 hours.

Scoop out and serve!

Note: For the biscuit crust, I used a pack of Marks & Spencer’s chocolate digestive biscuits. Totally gorgeous but any kind of oaty biscuits will work well here.

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