200gm low fat cream cheese
50ml Sweetened Condensed Milk
50ml of Double Cream
5 tbsp. Nutella
150gm Oreo Biscuits
Mini Oreos (Optional for garnishing)
Put the Oreo biscuits in a Zip Bag and crush them to fine crumbs. Set aside.
Tip: You can use the blender to blitz the biscuits to fine crumbs quickly.
For the filling: put the cream cheese in a bowl and whisk until soft and creamy, this will prevent lumps from forming and make it easier to combine with the other ingredients.
Add the condensed milk and whisk again till well mixed. Add the Nutella and whisk again until well combined and smooth.
Whip the cream to soft peak then fold through the cream cheese and condensed milk mixture.
If you are making your cheesecake in a cake tin: layer the oreo crumbs on the bottom of the pan and press it down with your hands or use the back of a spoon. Pour over the filling mixture and place in the fridge and leave to set for at least 12 hours or preferably overnight.
If you are making mini cheesecake: Pour the filling mixture in a Piping Bag, Layer the bottom of your shot glasses or containers with oreo crumbs and then pour over the filling. Place in the fridge and leave to set for at least 12 hours or preferably overnight.
Tip: If you don’t have a piping bag then use a Zip Bag instead. Pour the mixture and cut one end to make it easier to pour just as a Piping bag.
Garnish with Mini Oreos or Oreo crumbs.