Molly Feder and Allison Casey, special to wtop.com
The hardest thing about making this dessert is the time you have to wait for it to set in the fridge. Trust us, patience is a virtue when it comes to cheesecake!
½ tablespoon unsalted Butter
3 tablespoons whipped cream cheese
3 tablespoons Nutella (can substitute peanut butter)
3 tablespoons plain or berry flavored yogurt
2 drops vanilla extract
1. Put the Oreos in a plastic Ziploc bag and zip it up. Take a stapler, water bottle or any heavy object you can find and start smashing the Oreos. (Great for stress relief!) Smash until Oreos are in small crumbs.
2. Melt your butter in a bowl in the microwave for 20 seconds or until completely melted. Take the Oreo crumbs out of the bag and put them into a bowl or glass (whatever you want your cheesecake to end up in).
3. Pour the butter on top of the Oreo pieces and mix around to get the Oreos covered. Push the mixture firmly into the bottom of your bowl with a spoon, or your fingers, until it is compacted and looks like a pie crust.
1. In a small bowl, mix cream cheese, Nutella, yogurt, and vanilla together. Make sure to mix this well so that you don't get hunks of cream cheese in your mouth when you eat this later.
2. Pour the filling into your crust. It is thick, so you might need to use a spoon or spatula to get all of the mixture evenly spread.
3. Here's the hard part - put your cheesecake in the refrigerator for 45 minutes. Eat at your next study break!
See the recipe featured in College & Cook.
Editor's Note: College & Cook Magazine is the first publication for all things food and college and works with students from more than 50 campuses nationwide. The student-run quarterly digital magazine was founded by George Washington University junior Audrey Scagnelli. Check it out at www.collegeandcook.com. Follow @collegeandcook on Twitter and Pinterest.
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(Copyright 2012 by WTOP. All Rights Reserved.)
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