Since Mother’s Day is fast approaching, I wanted to share a recipe for all you mamas…because let’s face it, even though it’s your day, you might just be the one in the kitchen! (And you probably wouldn’t have it any other way.) This Upside-Down Chocolate Chip Cheesecake is something you can make the day before; just pull it out of the fridge when it’s time for dessert.
It came about as a sort of happy accident. I threw it together one evening, using what I had on hand when the kids wanted a goodie, and I’ve made it quite a few times since then.
Because it’s easy, there’s no need to bake, and it’s delicious!
(And of course, it’s gluten-free!)
(Note: I have increased a couple of the ingredients from my original recipe, because I think it works better that way; the following is the updated recipe. Enjoy!)
*I use Nature Valley oats & honey, or my own granola.
Now cover and place in fridge overnight. That’s it!
Warning: Do not lick the spoon, or else you might just keep eating, and your dessert might not last until the next day. 😉
Of course, I like to add a fewww more strawberries, like this…
because, strawberries are my favorite. 🙂
Oh, and you’ll probably want to make two of these.