
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
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!
Calories: 627kcal | Carbohydrates: 54g | Protein: 6g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 298mg | Potassium: 271mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1092IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg
Tagged with: cheesecake • mini • mini cheesecake • No bake • Nutella • oreo
amazing. so getting your book, im trying to stay healthy but this sweet treat is all i need for days. thankyou