This Nutella Cheesecake recipe so reminded me of the no-bake cheesecakes my mom made when we were kids. Except I have a Nutella/chocolate loving husband so hence, the new generation gets this. My changes are in italics and
strike throughs as usual below.
24 Oreo cookies (Or buy a pre-made Oreo cookie pie crust – I did!)
1/3 cup melted mutter
1 jar (13oz) Nutella
8 oz cream cheese (softened/left out at room temp for an hour.)
8 oz whipped topping or whipped cream (Cool Whip did the trick.)
Decoration (or skip it) :
1. Crush cookies and mix with melted butter. Spread mixture over pie pan. Refrigerate crust while making filling. (Use store bought Oreo cookie pie tin.)
2. Mix Nutella, cream cheese, and whipped topping until smooth. (There will be small little bumps in your mix, no matter how long you use your mixer, trust me.) Spread mixture over pie crust.
Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
(Refrigerate overnight and freeze an hour or so before serving as it will soften fast if left out.)
Facebook video from Tasty: https://www.facebook.com/buzzfeedtasty/videos/1685837318335577/?pnref=story
Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com