Nutella Pie
Fluffy Nutella Cheesecake Mousse is nestled in a crunchy Pretzel Crust and layered generously over rich Chocolate Hazelnut spread. This Easy, No-Bake recipe is sure to become a family favorite!
Servings: 10 servings
Calories: 567kcal
Ingredients
For the Pretzel Crust
- 6 ounces pretzels (or about 1 1/2 cups finely processed crumbs)
- 1/2 cup unsalted butter (1 stick), melted
- 2 tablespoons light brown sugar
- 1/4 teaspoon kosher salt (or to taste)
For the Nutella Cheesecake Mousse Fillling
- 1 1/2 cups chocolate hazelnut spread, divided
- 1 cup cold heavy cream, divided
- 8 ounce cream cheese (1 block), softened
- 3 tablespoons powdered sugar
- 1/4 teaspoon kosher salt
- chocolate sauce for garnish
- chopped toasted hazelnuts for garnish
Instructions
Make the Pretzel Crust:
- Place all the crust ingredients in a food processor and process finely.
- Press into the bottom of an 8-inch pie plate. Set aside.
Make the Filling:
- Spread 1/2 cup of the chocolate hazelnut spread over the bottom of the pretzel crust. Set aside.
- Place the cream cheese, the remaining 1 cup of chocolate hazelnut spread, powdered sugar, and salt in a large mixing bowl and beat on medium speed until smooth.
- Slowly drizzle in the cold heavy cream, continuing to beat on medium speed. When all the cream has been added, turn the mixer up to high speed and beat for about one minute more, until the mousse is very fluffy.
- Transfer the cheesecake mousse filling to the prepared pie shell, and refrigerate for a minimum of 2 hours, or overnight.
- Garnish with chocolate sauce and chopped toasted hazelnuts.
Nutrition
Calories: 567kcal | Carbohydrates: 47g | Protein: 6g | Fat: 39g | Saturated Fat: 28g | Cholesterol: 81mg | Sodium: 433mg | Potassium: 255mg | Fiber: 2g | Sugar: 30g | Vitamin A: 940IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 2.9mg