Nutella Cheesecake Mousse

1. 1

   Grease an 8x8 inch pan very well with butter and set aside.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   Scoop out and serve!

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.