Vegan Nutella Espresso Cheesecake Mousse

Jump to Recipe
This dessert features a layer of creamy, chocolatey homemade Nutella and another layer of an espresso-flavored cheesecake mousse. Which means it’s doubly indulgent, but it’s wholesome and 100% vegan and gluten-free!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
5 from 3 votes

How many ways can you spell D-E-C-A-D-E-N-C-E? Because today we’re making a decadent dessert that’s sure to make you fall in love. Say hello to this Vegan Nutella Espresso Cheesecake Mousse. Featuring a layer of creamy, chocolatey homemade Nutella and another layer of an espresso-flavored cheesecake mousse, this treat is doubly indulgent. But, somehow, it’s still 100% vegan and gluten-free.

nutella espresso holding jars - autumn basket (1 of 1).jpg

Even if you don’t make the full dessert, you’ll want to keep this Nutella recipe in your back pocket for when those serious chocolate cravings hit. I’ll keep this post short since I’ll let the video and recipe do all the talking!

nutella espresso 2 jars - autumb basket (1 of 1).jpg
nutella espresso 3 jars - autumn basket (1 of 1).jpg

Vegan Nutella Espresso Cheesecake Mousse

5 from 3 votes
This dessert features a layer of creamy, chocolatey homemade Nutella and another layer of an espresso-flavored cheesecake mousse. Which means it’s doubly indulgent, but it’s wholesome and 100% vegan and gluten-free!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian-Inspired
Diet Vegan
Keyword: cheesecake, espresso, gluten-free, mousse, no added oil, nutella, refined sugar free, soy-free
Serving size: 8 to 10

Ingredients

Espresso Cheesecake Mousse

  • 1 1/4 cups raw cashews, soaked for 8 hours or overnight and drained*
  • 1/2 cup canned full-fat coconut milk
  • 3 tablespoons coconut nectar or maple syrup
  • 3 tablespoons fresh lemon juice
  • 1.5 teaspoons pure vanilla extract
  • 1 teaspoon espresso powder
  • A pinch of fine sea salt

Nutella

  • 2 cups hazelnuts
  • 1 teaspoon pure vanilla extract
  • 1/4- 1/2 teaspoon fine sea salt, to your taste
  • 2/3 cup oat milk (or another creamy plant-based milk)
  • 4 ounces 60% dark chocolate, chopped

Toppings (Optional)

  • Ground cinnamon
  • Flaky sea salt

Instructions

  • Prepare the Espresso Cheesecake Mousse: Add the soaked cashews to a food processor or high-powered blender and blend for 30 seconds until broken down. Add the remaining ingredients for the mousse and blend until the mixture is smooth, thick, and creamy, scraping down the sides as needed. It will take a 2-3 minutes.
  • Refrigerate the mousse while you prepare the Nutella. It will thicken slightly.
  • Prepare the Nutella: Preheat the oven to 350°F/176°C. Place the hazelnuts on a rimmed baking tray and spread out evenly. Roast in the oven for 10 minutes or until lightly browned and very fragrant. Allow the hazelnuts to lightly cool.
  • Place the hazelnuts on top of a clean kitchen towel and wrap into a bowl. Rub vigorously to remove the hazelnut skins. It’s not necessary to remove all the skins.
  • Place the hazelnuts in a food processor or high-powered blender until it turns into nut butter. This can take up to 10 minutes depending on the quality of your food processor. Mine took only about 6-7 minutes.
  • While the hazelnuts are blending, prepare a double boiler. Add a few inches of water to a saucepan and bring to a simmer. Nestle a heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Add the chopped chocolate, oat milk, vanilla, and sea salt to the bowl on top of the double boiler. Allow the chocolate mixture to melt, whisking frequently until smooth and all the chocolate pieces have melted.
  • Pour chocolate mixture into the food processor or blender with the hazelnut butter and briefly puree until smooth, creamy, and all the ingredients are incorporated.
  • When ready to serve, spoon a little Nutella into a glass, then layer the refrigerated espresso cheesecake mousse on top. Top with cinnamon and flaky sea salt, if desired.

Notes

*If you forgot to soak your cashews overnight, you can soak them in boiling water for 1 hour.

Watch! How to make Vegan Nutella Espresso Cheesecake Mousse

VEGAN NUTELLA ESPRESSO CHEESECAKE MOUSSE
VEGAN NUTELLA ESPRESSO CHEESECAKE MOUSSE

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe




8 comments on Vegan Nutella Espresso Cheesecake Mousse

  1. vanessa sandhu

    if i wanted to use cocoa powder instead of dark chocolate what quantity can I use?

  2. Sandra

    Hey Nisha, great recipe (I’ve already made it a couple of times)! :)
    How long would you say does the nutella last in the fridge?
    Thanks!

  3. Dali

    For how many people is this recipe? Would love to make it! I only see ‘serves’, but not a number. Thank you!

    1. Nisha Vora

      Good typo catch :) It’s very rich so a little serving goes a long way. It can serve 8 people who really love dessert, or 12 people who want a smaller serving :)

  4. Bianca Zapatka

    This looks so delicious! Love the recipe <3Will try it soon! :-)

    1. Nisha Vora

      Thank you for stopping by, my friend :) Can never have enough Nutella!

  5. Patrizia

    This is seriously good. The mousse is the best I ever made, what a great recipe! I used 70% chocolate to make the Nutella but the taste is too strong in combination with the light mousse, so 60% is indeed the good cacao content.

    1. Nisha Vora

      Hi Patrizia! So happy you enjoyed this recipe. I am flattered that it’s the best mousse you’ve ever tried! Good to know that you think 60% dark chocolate is the best option for the nutella :)

Development Alchemy + Aim