Ingredients
For the Base:
- 4 Oreos
- 15 g Unsalted Butter Melted
For the Cheesecake:
- 70 g Cream Cheese
- 60 g Nutella
- 10 g Icing Sugar
- 50 ml Double Cream
- ½ Tsp Vanilla Essence
For the Mousse:
- 25 g Nutella
- 80 ml Double Cream
- 15 g Icing Sugar
To Decorate:
- 1 Oreo
- Sprinkle of Oreo Crumbs
Instructions
For the Base:
- Put the Oreos into a zip-lock bag/a plastic bag and bash with a rolling pin to turn it into crumbs - you can also use a food processor if you have one and don't mind the extra cleaning! (You can save half a Tsp of the crumbs for decorating at the end if you wish!)
- Melt the butter into a bowl for about 30-40 seconds in the microwave until fully melted, and then combine with the Oreos and mix
- Pour the Oreo crumbs mixture into the bottom of a small glass to create your base, gently pushing down with the back of the spoon to flatten it (but not too hard, or else it'll be really hard to break into when its out of the fridge)
For the Cheesecake:
- Using an electric whisk, whisk together the Cream Cheese and Nutella until its fully combined
- Add in the Icing Sugar, Double Cream and Vanilla Essence and whisk until the mixture thickens
- Spoon the mixture into the cup until it's about a third full, smoothing out the top with the back of a spoon
- Place the cup into the fridge for a minimum of 1 hour (the longer the better!)
For the Mousse:
- Blend all the ingredients for the Mousse together (Nutella, Double Cream & Icing Sugar) until the mixture thickens, this may take a while - but believe me it'll be worth it!
- Stick the mixture into the fridge until you're ready to serve
When Serving:
- When you're ready to serve, remove your glass and the Mousse mixture from the fridge, and use a spoon to fill up the the glass to about 90% with the Mousse mixture
- Place 1 Oreo flat into the middle of the glass and push down until the Mousse rises to the rim of the glass, and sprinkle over some Oreo crumbs to give it that picture-perfect finish!