Nutella Cheesecake Mousse

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.