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
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Line a muffin tin with 9 cupcake cases
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Finely crush the Oreos using a food processor or a bag and rolling pin
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Pour them into a medium bowl, then mix in the melted butter with a spoon until fully combined
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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
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In a large mixing bowl, using an electric whisk, whisk the double cream to stiff peaks
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In another large bowl, whisk the cream cheese, icing sugar and Nutella until smooth and creamy
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Using a rubber spatula, fold in the whipped cream until fully combined
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Scoop the cheesecake mix on to the base, filling them all the way to the top of the case and smooth it out evenly
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Freeze for 20-30 minutes or refrigerate for 2-3 hours until set
For the topping
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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
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Store in an airtight container in the fridge for up to 3 days. Enjoy!
Nutrition
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
