Mini Nutella and Oreo Cheesecakes
Ingredients
Base:
- 200 g Oreo's finely crushed
- 60 g unsalted butter melted
Cheesecake:
- 200 ml double cream cold
- 400 g full-fat cream cheese room temperature
- 100 g icing sugar sifted
- 120 g Nutella
Topping:
- 9 tbsp Nutella melted
- 5 Oreo's halved
Instructions
For the base
- Line a muffin tin with 9 cupcake cases
- Finely crush the Oreos using a food processor or a bag and rolling pin
- Pour them into a medium bowl, then mix in the melted butter with a spoon until fully combined
- Spoon the mix evenly into the base of your cupcake cases, pressing down firmly and pop them in the fridge for now
For the cheesecake
- In a large mixing bowl, using an electric whisk, whisk the double cream to stiff peaks
- In another large bowl, whisk the cream cheese, icing sugar and Nutella until smooth and creamy
- Using a rubber spatula, fold in the whipped cream until fully combined
- Scoop the cheesecake mix on to the base, filling them all the way to the top of the case and smooth it out evenly
- Freeze for 20-30 minutes or refrigerate for 2-3 hours until set
For the topping
- Remove them from the wrappers, dollop on melted Nutella, smooth it out, then press half an Oreo into the top and sprinkle over some Oreo crumbs
- Store in an airtight container in the fridge for up to 3 days. Enjoy!
Nutrition
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amazing. so getting your book, im trying to stay healthy but this sweet treat is all i need for days. thankyou