Ingredients (Makes 12)
175g/6.2oz Original Oreos, crushed
70g/2.5oz Butter, melted
2 (8oz) Tubs Philadelphia Cream Cheese
1/2 Cup Sugar
1/2 Tsp Vanilla Essence
2 Eggs
1 Jar (170g/6oz) Soured Cream
1/4 Cup Nutella
12 Cup Cake Paper Wrappers
Cup Cake Baking Tray
Topping:
280ml Elmlea Double Cream (HeavyCream), whipped
Fresh Strawberries
1 Tsp Icing Sugar
Method
Preheat oven 140C/275F.
Place the paper wrappers in the baking tray.
Mix the crushed oreos with the butter. Equally divide the crushed biscuits in the paper wrappers and press down onto the base. Refrigerate for 30 minutes until you make the filling.
Beat cream cheese and sugar until smooth, add eggs, vanilla and sour cream and beat till combined.
Warm nutella slightly for 20 seconds in the microwave. Pour a heaped tablespoon of cream cheese into muffin cases, a small teaspoon of nutella in the center and place another tablespoon batter on top. With a toothpick swirl the top of the batter. Bake for 30 minutes, cool and refrigerate for at least 3 hours.
To remove the paper wrapper, just turn them over on your fingers and pull off the paper.
Top with piped whipped cream and refrigerate again so the cream will harden before placing the strawberries on top.
For the strawberries – Slightly cut off the top end and pipe whipped cream on top. Refrigerate until ready to use. Place strawberries on top of cream and dust with icing sugar before serving.
Enjoy!
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