No-Bake Nutella Cheesecake with a Peanut Butter Cookie Crust

No-bake Nutella Cheesecake

Umm, guys, I can’t stop eating dreaming  wanting nutella. Well, nutella and peanut butter that is. I can’t have one without the other. I use to just eat spoonfuls of peanut butter, and be perfectly happy, but now my peanut-butter-smothered spoon demands to be dunked into nutella. I don’t know if you’ve ever dealt with peanut butter smothered spoons, but they can be quite persuasive when they want to be. Real sweet talkers. You just can’t say no to them.

It could also be that I don’t want to say no. Fine, I’ll admit it. I’m a peanutbutternutellaaholic.

And, as a pbnaholic, I accept a few things to be true. The first being that peanut butter and nutella are having their moment and I shouldn’t try to stop them. The second thing is that I accept that my spoon will now have to be dunked in both creamy substances before I can eat it. And, lastly, I accept the fact that both my jar of peanut butter and nutella are cross contaminated with each other. Surprise surprise, I can’t really find it in me to be bothered by this fact either. Really, it means less mixing for me, which means, more spoonfuls finding their way into my mouth.

Tell me how that sounds like a problem?

Exactly, my wonderful friends, it doesn’t.

No-bake Nutella Cheesecake

I know, I know, I’m fashionably late to the nutella party. My bad. I just wasn’t into it before. At all. I didn’t even want to try it. How ridiculous of me, right? But, then I finally bought a jar, had a tentative spoonful, decided it needed some peanut butter, and the rest is history. Well, maybe not, considering I can’t forget it.

Like I can’t forget these Peanut Butter & Nutella Pastry Puffs I made last week.

Like I won’t forget to buy a new nutella jar at target.

Like I’ll never forget about this cheesecake.

No-bake Nutella Cheesecake

This cheesecake. I. LITERALLY. CAN’T. EVEN.

Let me explain.

A homemade peanut butter cookie crust. I won’t even deny the fact that I made peanut butter cookies for the sole purpose of crumbling them up and using them as a crust. Or, that I made three different batches of varying sizes (large, small, and mini) just so that I would have the perfect sized peanut butter cookie as a topping for my cheesecake. What, you don’t think that’s normal? Awkward.

The peanut butter cookie crust is then topped with the most decadent and velvety no-bake nutella cheesecake in the world. Two words here people: rich and nutellaly—let’s pretend that’s a real word. Can I say one more word? Creamy. So, so, creamy. The ricotta cheese is to thank for that one. Yes, you heard right, ricotta cheese. Funny story, I had intended to add mascarpone cheese to this cheesecake, but accidentally grabbed ricotta instead. I got distracted by samples at Trader Joe’s. Can you blame me? It turned out to be a glorious mistake anyways. And, then of course, there’s whipped cream and the {perfect sized} mini peanut butter cookie on top.

No-bake Nutella Cheesecake

I repeat, I. CAN’T. EVEN.

No-bake Nutella Cheesecake with a Peanut Butter Cookie Crust
Yields: 4 large servings

Ingredients:
20 mini (or, about 9 larger) peanut butter cookie crumbs (I used this cookie recipe)
2 1/2 tablespoons unsalted butter, melted
2 (8 oz.) blocks of cream cheese, softened
1/2 cup powdered sugar, sifted
1 1/2 cups Nutella
4 to 5 tablespoons ricotta cheese (depending on texture and taste use more or less)
3/4 cup heavy cream
1-2 tablespoons sugar
1/2-1 teaspoon vanilla
whipped cream & mini peanut butter cookies, for garnish

Directions:
Combine melted butter and cookie crumbs, until just combined. Divide the crumb mixture equally between serving glasses, lightly pressing into the bottom of the glass. Set aside.
In the bowl of the stand mixer with whisk attachment whip heavy cream until stiff peaks form. Add sugar and vanilla, to taste, beating until just combined. Scrape into a separate bowl and set aside.
Using the same bowl you whipped the heavy cream in, beat the cream cheese until smooth. Mix in the powdered sugar, scraping the sides of the bowl as needed. Add nutella, mixing until incorporated, and then the ricotta cheese–add more or less depending on how velvety you want it. Using a spatula fold in the whipped cream mixture until just incorporate. Taste your cheesecake as you go and alter the taste for your preference, if you think its to rich add more whipped cream to lighten it up.
Spoon or pipe nutella cheesecake evenly into serving glasses, making sure to smooth the tops. Let chill for about two hours in the fridge.
Top cheesecakes with fresh whipped cream and a mini peanut butter cookie. Enjoy!

 

No-bake Nutella Cheesecake

Peanut Butter & Nutella Pastry Puffs

Peanut Butter & Nutella Pastry Puffs

Guys, I’m going to make this short and sweet.

Cause, really, there is only a few things I need to say. And, I’m pretty sure you have better, more romantic, things to do then listen to me on this Saturday. Don’t worry, I won’t hold that against you. How could I?

However, if you don’t have anything better to do then stay tuned, cause I have a very, VERY, important question to ask you. Seriously, it’s like one of the top 5 important questions in the world.

Pretty serious sounding, huh?

Peanut Butter & Nutella Pastry Puffs

Oh. Crap. I almost forgot.

Happy Valentine’s Day you beautiful little person, you.

I feel like today’s the perfect day to tell you how I feel about you. Basically, I adore you to the moon and back. Too corny? Oh well, I’m a hopeless romantic after all, so you’re just going to have to deal with it.

Acceptable? Good, I’m glad we agree. But, really, I love you guys. This blog would be so boring without you. Not to mention, I’d have way less friends if you weren’t around.

So, about that question, I was wondering if maybe you would want to sort of kind of be…

Peanut Butter & Nutella Pastry Puffs

WAIT.

I haven’t told you about the delicious love affair taking place in these pastry puffs.

And, it’s pretty delicious.

Peanut Butter meets Nutella who meets Pastry who meets White Chocolate, and the world was never the same.

Peanut Butter & Nutella Pastry Puffs

Did I mention they are easy to make? Cause they totally are.

Did I mention that I only want to eat peanut butter and nutella now? Cause I totally do.

Oh, and did I ask you to be my Valentine? Cause I totally love you.

Well, you and the pastry puffs. If you’re cool with that then we should hang out. If you’re not there may be something wrong with you. Just saying.

Peanut Butter And Nutella Pastry Puffs
Yields: 18 pastry puffs

Ingredients:
1 sheet puff pastry, thawed
1/4 to 1/3 cup creamy peanut butter
1/4 to 1/3 cup nutella
about 2 tablespoons water
granulated sugar & heavy cream (or half and half) for brushing the tops of the pastry
1/4 cup white chocolate chips, melted

Directions:
Thaw puff pastry according to instructions on the box–either let it sit in the fridge over night or at room temperature the day of for about two hours. Once thawed, preheat oven to 400 degrees and gently roll out puff pastry, extending it about an inch on each side, on a well floured surface.
Using a pizza cutter (or, sharp knife) cut the pastry dough in half (vertically or long wise). Stack the two halves on top of each other and cut into 18 squares–I did six strips, cut horizontally, and then cut each strip twice to make three squares total. Remove the top squares from the bottom squares and set aside.
Using 1/4 teaspoon (or, baby spoon) dollop a small amount of peanut butter into the center of each square. Once each square has peanut butter, dollop an equal amount of nutella into the center of each square. Gently swirl the two dollops together. Alternatively, you could mix the nutella and peanut butter together from the start and then dollop a heaping 1/2 teaspoon of the combined mixture into the center of each squares (if I made these again I’d use this method).
Using your finger dampen the edges of each square with a little bit of water, this helps with the sealing. Top each filled square with another pastry square and using your fingers gently seal the square on each side, it’ll look like a ravioli. Use a fork to crimp the edges of the pastry puffs, making sure each one is completely sealed. Brush each square with a little heavy cream and sprinkle with sugar.Bake for 8-10 minutes or until the tops are lightly browned.
Allow pastry puffs to cool slightly before drizzling with white chocolate. Best served immediately while filling is still warm.

 

Peanut Butter & Nutella Pastry Puffs

Caramel Blondie Bites

Caramel Blondie Bites
I’m embarrassed. Actually, maybe that’s not the right word to describe it.

I don’t know if you saw my Super Bowl Sunday post (it was a last-minute, 2 hours before kick off, mainly just pictures kind of post), but these delicious little bites were in the post. Well, not exactly these bites, cause I made more. Like the next day. The other ones were devoured.

I guess what I’m trying to say is that I’m a recipe repeater.

Caramel Blondie Bites

Can we all agree that’s perfectly acceptable? If you say no, I’ll just have to force feed you these bites until it is. Yeah, I know, I’m just the nicest.

I also liked the toothpick idea so much that I had to copy that too. Sorry I’m not sorry for that one. There is one difference though, I didn’t make these toothpicks. I bought them.You know what that means right?

More time to pop these into my mouth.

Caramel Blondie Bites

Let me just tell you, these little bites are ADDICTING. And yes, all caps and bold letters are necessary. Seriously, though, they’re like Oreos or popcorn or chips, you can’t just eat one.

I dare you to try. No, really, I triple dog dare you.

Anddd, I’ve reverted back to my five year old self with that comment.

Caramel Blondie Bites
Yeah, that was a lie. Just last week I triple dog dared someone to sing Taylor Swift songs over the loud-speaker. She didn’t do it. I, for one, was disappointed.

You know what hasn’t disappointed me? These Caramel Blondie Bites. Cause, seriously, they are little squares of utter heaven. I repeat, heaven.

This is the kind of dessert that literally melts away all will power. I’m not kidding here. You start off thinking, “I’ll just have one”, but after your sixth bite is done, the only thoughts in your head are: “How can I hoard these?”, “Why is that guy over there eating yet another bite?”, “I need another one, right now!”…those may or may not be direct thoughts of the people who ate these bites.

Don’t say I didn’t warn you.

Caramel Blondie Bites

Why all the fuss over these little guys? Simple. They are gooey, fudgy, buttery, brown-sugary, caramel blondies. Each bite has a crisp exterior, ridiculously gooey moist center, and a sort of caramelized caramel bottom layer—the caramel bits decided to huddle at the bottom of the blondie while baking, but I didn’t mind in the slightest.

I highly doubt you’ll mind either.

Caramel Blondie Bites
Recipe adapted from these Almond Joy Blondies
Yields: 64 bites

Ingredients:
1 cup unsalted butter, melted (2 sticks)
2 cups dark brown sugar
2 eggs
3 to 3 ½ teaspoons vanilla
1 ½ cups all-purpose flour
½ teaspoon salt
1 heaping cup caramel bits

Directions:
Preheat oven to 350 degrees, and prepare a 9×13-inch pan by lining it with foil and spraying generously with cooking spray. Set aside.
In a medium-size bowl, whisk together melted butter and brown sugar, until no clumps of brown sugar remain.Add eggs, one at a time, and then whisk in vanilla. Whisk in flour and salt, until just combined—try not to over stir the batter or it will become tough to work with.Using a spatula, fold in the caramel bits.
Pour batter into prepared pan and smooth top, if needed, lightly with a spatula. Bake for about 35-40 minutes or until a toothpick, stuck in the middle, comes out clean.Let cool completely before slicing into bites.

 

Caramel Blondie Bites