Lovely Finds: Easy No Bake (Gluten Free) Nutella Cheesecake Bites!
Cancel your weekend plans, you are going to be spending some time in the kitchen. About a month ago, I was in charge of bringing a dessert to a baby shower for one of my favorite ladies. After racking my brain, for a quick, easy,...
Cancel your weekend plans, you are going to be spending some time in the kitchen.
About a month ago, I was in charge of bringing a dessert to a baby shower for one of my favorite ladies. After racking my brain, for a quick, easy, pretty, yummy, and gluten free dessert, I came up short! I called my bestie in for some reinforcements, and she told me about a no-bake Nutella cheesecake recipe she made a few years ago in ramekins that turned out great; she also said that I could find gluten free black and white cookies (Oreos!) at Publix that I could use for the crust! I was obviously intrigued… but still a little worried since I didn’t have 1,023,038 ramekins I could use… so I tabled the idea for like 10 mins. And then, I had the idea! I was going to put them in cupcake wrappers, freeze them and the wrappers would peel right off (in theory!) and make the perfect baby shower treat! So I fordged on with this semi-tested plan with absolutely no plan b! Also, did I mention I had like 2 hours to make this whole thing happen? Oh yea, there was that too.
As you can assume, since I don’t normally share my kitchen catastrophes (but trust me there are many!), this recipe turned out perfectly! Oh my gosh, they ended up tasting like little bites of heaven. Everyone flipped out on how I could possible come up with such an inventive, gluten-free dessert! I just smiled and nodded my head taking all of my accolades in before I let them know that this, right here, was a very happy accident. I could not take credit for this brilliance; it took a village, and I wasn’t even sure what the heck I was creating while I was creating it…. but thank you. At this very moment in time, I feel like Martha Stewart.
So friends, here you go!
- For the Crust
- 24 Gluten Free "Oreo" type cookies, crushed into crumbs
- 6 tablespoons unsalted butter, melted
- For the Filling
- 2 (8 ounce) package cream cheese, softened
- 1 1/3 cups Nutella
- 2 teaspoon pure vanilla extract
- 2 (8 ounce) tub frozen whipped topping, thawed
- For the Top
- Whipped topping
- Raspberries, rinsed.
- After crushing the cookies in either a food processor or baggy + mallet style, mix in melted butter.
- Line your cupcake tins with papers and scoop out about a table spoon of the crust mixture into each wrapper. Then use the bottom of a clean glass to smoosh the cookies down into a crust.
- With an electric mixer, beat the cream cheese and Nutella together until smooth. Then add in vanilla. Once everything is combined, use a spatula and fold in one entire container of whipped topping until completely mixed in.
- Scoop out filling evenly into the cupcake papers. I used an ice cream scooper and it was the perfect tool!
- Lastly, pipe whipped topping evenly on each mini cheese cake and garnish with a raspberry!
- Once you have completed, pop these into the freezer and freeze until you are just about ready to serve!
- Let us know if you try out the recipe! Share a photo on social media with #cookingwithABD & @ashleybrookedesigns
Shop the post + recipe below!
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