Prepare the crust

1. Line your muffin pan with muffin liners or strips of parchment paper so your mini Ferrero Rocher cheesecakes pop out easily.

2. Crush the Oreos in a food processor until fine. Or, put them in a ziplock bag and smash with a rolling pin.

3. Add melted butter to the crushed Oreos and mix until the crumbs are evenly coated and look like wet sand.

4. Press the crust mixture firmly into each muffin cavity using the back of a spoon.

5. Place the muffin pan in the freezer to firm up the crust while you prepare the filling.

 Make the Nutella cheesecake filling

1. In a large mixing bowl, use a spatula to beat the cream cheese until it’s completely smooth and lump-free.

2. Add the Nutella and beat again with the spatula until fully combined and creamy.

3. In a separate bowl, use an electric mixer or whisk to beat the heavy whipping cream and powder sugar together until stiff peaks form — this makes the filling extra fluffy.

4. Gently fold the whipped cream mixture into the Nutellacream cheese mixture. Use a spatula and fold carefully until it’s just combined. Don’t overmix — you want to keep as much air in the mixture as possible!

Assemble and freeze

1. Spoon the creamy Nutella cheesecake filling onto the prepared Oreo crusts in each muffin cup

2. Smooth the tops with the back of a spoon or offset spatula.

3. Freeze for at least 2 hours until set. Freezing helps the cheesecakes hold their shape so you can remove them easily