clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Nutella Cheesecake pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mr Lindh



For the Crust:

2 dl cups cookie crumbs

6 tablespoons unsalted butter, melted

1 dl Nutella 1

dl heavy cream

1 tablespoon strong cold coffee

100 grams semi-sweet or dark chocolate

1 teaspoon vanilla extract

250 grams of mascarpone cheese, softened

1 dl heavy cream 1 tablespoon powdered sugar

Cocoa powder for dusting


Mix the cookie crumbs and melted butter in a bowl until well combined.

Press the mixture into a 9-inch pie dish, evenly covering the bottom and sides to form the crust.

Chill the crust in the refrigerator while preparing the filling.

In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between, until smooth.

Let it cool slightly.

Beat the Nutella and softened mascarpone cheese in a large bowl until smooth.

Mix in the melted chocolate and cold coffee

Whip 1 cup of heavy cream in another bowl until stiff peaks form.

Gently fold in the whipped cream until fully incorporated.

Pour the Nutella coffee mascarpone mousse filling into the prepared crust, spreading it evenly.

Smooth the top with a spatula.

Refrigerate the pie for at least 4 hours or overnight to set.

Before serving, whip 1 cup of heavy cream with powdered sugar until stiff peaks form.

Spread or pipe the whipped cream on top of the chilled pie.

Dust with cocoa powder for a finishing touch, if desired.