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!
Shop the post + recipe below!