No Bake, Gluten-Free Nutella Cheesecake {Recipe}

After being invited to a friend’s house, who is on a Gluten-Free kick (ya, you know who you are), and making the rest of us change our diets for the night too; I modified a recipe I’ve been wanting to try since the birth of Pinterest (remember way back then?).

I made it Gluten-Free, which sounds like a really big deal, I mean it took me hours of mixing and gluten-free explosions to get my ingrediences just right (that one’s for you Teresa Giudice #RHONJ).

No Bake, Gluten-Free Nutella Cheesecakes

Crust

9-12 Gluten Free Chocolate Cookies – I used these, crushed

3 T Unsalted Butter, melted

Filling

1 (8 oz) package of cream cheese, softened

2/3 cup Nutella

1 tsp pure vanilla extract

1 tub (8 oz) frozen whipped topping, thawed

Garnish (optional)

whipped topping

chocolate shavings

toasted, chopped hazelnuts

Directions:

Crush your cookies in a food processor, once the cookies are “crumbed”, add melted butter to the running processor.  Evenly divide the crumbs between individual cups and press the crumb mixture into the bottom creating a crust.

In a large bowl, with an electric mixer, beat the cream cheese & Nutella until smooth.  Add vanilla and mix to combine.  Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

Evenly pipe (easiest – spoon mixture into a gallon size bag and cut the tip) or spoon the filling into the individual cups.  Cover with plastic wrap and refrigerate for at least two hours before serving.

Garnish, if you want to, with whipped cream, nuts, and or chocolate before serving.

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