This recipe is a part of a Valentine’s Day round up that includes wonderful recipes from these awesome blogs! Be sure to check them out:
Mooshu Jenne – Blood Orange Panna Cotta
Homegrown & Healthy – Valentine’s Day Chocolate Hand Pies
Pary Moppins – Valentine’s Kisses
A Conquered Mess – White Chocolate Raspberry Bark
Little Family Adventure – Strawberry Soup
Life a Little Brighter – Salted Caramel Chocolate Tart
Flippin Delicious – Soft Sugar Cookies
Bespangled Jewelry – Valentine’s Day Strawberry Brownie
Temping Thyme – Special K Bars
Valentines day is usually a big deal at our house. My husband always gets the kids involved. We buy little things for each other and we always go out for a family dinner to a nice restaurant.
My husband always buys me something awesome for valentines day. A few years ago he bought me a Nintendo DS!
I love my hubby:)
This year is more of the same, and it is a way of showing each other that love is big in our little family.
I also made these delicious Nutella cheesecake bars to complete the holiday!
For Crust:
2 cups Oreo cookie crumbs
1/2 stick unsalted butter, melted
For filling:
16 ounces cream cheese (2 packages) room temperature
2 eggs, at room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup Nutella
1/2 cup white melted chocolate
8 strawberry’s halved
Preheat oven to 325 degrees. Butter an 8×8 inch baking pan and line the bottom and sides with parchment paper. Be sure to leave some parchment hanging over the sides of pan. Press paper tightly into corners of pan and set aside.
Grind the oreo cookies into crumbs using a food processor, or just place them into a blender like I do:)
In a medium bowl, combine Oreo cookie crumbs and melted butter until just moistened. Place crumb mixture into pan and use your fingers to gently press mixture to cover bottom of pan to create a crust. Bake in oven for about 10 minutes then remove from oven and let cool.
Using an electric mixer or a hand mixer, beat the cream cheese and nutella until smooth. Add sugar and mix until combined. Add eggs one at a time, mixing in between each egg until smooth. Add vanilla and combine. Pour mixture in pan on top of Oreo crust and gently spread evenly.
Bake for 30 to 40 minutes, until the filling is set but still a little jiggly in the center.
Remove from oven and let cool completely. Refrigerate until firm, at least 3 hours or overnight. When ready to remove, lift parchment paper from sides, and it should slide out of pan easy. Cut into squares. Place a halved strawberry on the top of each one and drizzle with a bit of melted white chocolate.

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