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