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Tiny Girl Eats World's Individual Chocolate Hazelnut Cheesecakes!

As gutted as we were to wave goodbye to Easter baking for another year, lockdown restrictions are loosening here in the UK, and we’re casting our minds to picnics and BBQ season! Yee Wen from @tinygirleatsworld on Instagram has created the most lovely individual mini cheesecakes, perfect for packing in picnics this Spring/Summer! Easy to make and adds some added texture from the popcorn – what’s not to adore!
35 minutes
Serves 7


  • 14 Oreo Cookies
  • 2 tbsp Chopped Hazelnuts or Almonds
  • 30g Butter, melted
  • 225g Cream Cheese
  • 220g Chocolate-Hazelnut Spread
  • 120g Sour Cream
  • 2 Large eggs
  • 30g Caster Sugar
  • 40g Joe & Seph’s Caramel & Belgian Chocolate Gourmet Popcorn


  1. Preheat oven to 180 degrees

  2. Use a food processor to mix up the Oreos and nuts, adding in the melted butter as you blitz. Joe’s Top Tips! If you don’t have a food processor, you can add the oreos and nuts to a zip lock bag and use a rolling pin to crush these. This can then be poured in a bowl and the melted butter incorporated!

  3. Place this mix into lined cupcake tray and use the bottom of a glass to flatten the mix down to create the base. Bake for 5 minutes.

  4. Mix together the cream cheese, chocolate-hazelnut spread, sour cream, eggs and sugar until combined. Spoon this filling until it reaches the top of your cupcake liners. Bake for 20 minutes

  5. Transfer to the fridge immediately and let this cool down completely

  6. Top with Joe & Seph’s Caramel & Belgian Chocolate Gourmet Popcorn, and, if you’re feeling really fancy, a drizzling of Joe & Seph’s Chocolate & Hazelnut Caramel Sauce!


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