Happy 4th of July, everyone! I’m going with a simple no-bake Nutella Cheesecake for today’s holiday dessert. I know, it’s not red, white and blue. I didn’t have time to make a 4th of July dessert, because my days as of late have been crushed with the manuscript.
But big news—I’m done! I finally submitted it to my editor. I can breathe again – for a little a bit at least.
So if you get overwhelmingly, busy and you aren’t able to make layered cakes like this, this, this or this, it’s always a good thing to have a few easy to-make, no-bake cakes like this.
And in keeping with today’s holiday vibe, I’m keeping this short so I can be outside with the family. Have a great holiday everyone! See you Wednesday.
No-Bake Nutella Cheesecake
Ingredients:
Recipe adapted from here.
No-Bake Nutella Cheesecake
- 1 envelope unflavored gelatin
- 3/4 cup fat-free milk
- 2 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
- 1 8 ounce package fat-free cream cheese, softened
- 1 8 ounce carton fat-free sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla
- 4 ounces Nutella
Chocolate Whipped Cream
- 1 cup whipping cream
- 1 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
Topping (optional)
- 10-12 marschino cherries
- 2 tablespoons sprinkles
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