WARNING: if you’re counting calories look away now. These mini-cheesecakes are to die for and are the ideal dessert to rustle up for party guests when you’re in a hurry.

If you can’t have Nutella because you’re allergic to nuts, try Cadbury’s chocolate spread which pretty much tastes just like melted Dairy Milk bars.

Ingredients

For the base:
300g biscuits (I used chocolate-chip Hobnobs)
100g butter

For the topping:
4 heaped tablespoons of Nutella
100g Icing sugar
400g cream cheese

Method

Put the biscuits into a sandwich bag and tie tightly making sure you’ve squeezed the air out. Then take a rolling pin or something similar and bash the biscuits up until they’re really crumbly.

Melt the butter either in a pan on the hob or in the microwave and tip in to a mixing bowl along with the biscuits and stir until well combined.

Get a cupcake baking tray and line with cake cases. Put about 1tbsp of the biscuit and butter base into each case, pressing down to form a firm cheesecake base.

Refrigerate for about one hour or until firm.

To make the Nutella topping combine the cream cheese, Nutella and icing sugar in to a mixing bowl and stir well.

Add about 1 heaped tsp on to the biscuit base and then pop back into the fridge for about 40 minutes to set. Once set, remove from the cake cases and your mini Nutella cheesecakes are complete.

Alternatives: try using Oreos in the base or crumble caramel digestives in there as well. You can even add a spoonful of Nutella or two to the base if you’re a big chocolate lover.