Just in case Lemon Mousse Cake wasn’t enough dessert for Mike’s birthday a few months ago, I also made these delicious Reese’s No Bake Cheesecakes. They are naturally gluten-free, so I may have indulged in a few too many of these mini cheesecakes.
I originally came across this recipe on Pinterest, but the link to the original recipe is broken. The concept is pretty self-explanatory, so my recipe and take on it is below. It’s a super easy and very tasty dessert!
Reese’s No Bake CheesecakesIngredients:
·16 regular-sized Reese’s cups, unwrapped
·¼ cup chocolate chips
·½ cup sugar
·8oz. Neufchâtel cream cheese
·8oz. cool whip
·1 tsp vanilla
Line muffin tins with wrappers. Place an unwrapped Reese’s into the liners. Make no bake cheesecake by beating together sugar, cream cheese, cool whip, and vanilla. Spoon cheesecake on top of Reese’s and sprinkle with chocolate chips. Chill in the fridge for 2-3 hours before serving.