1. Prepare a 24-hole mini muffin tray with mini muffin liners and set aside. *Chef’s Tip: Greasing the liners will ensure the cheesecakes come out neatly.

2. Add the chocolate sandwich biscuits to a resealable plastic bag and lightly bash into fine crumbs using a rolling pin. Transfer the biscuits to a heatproof bowl and microwave for 1 minute. Gently press the biscuit mixture into the bottom of the muffin liners creating the bases for the cheesecakes. Refrigerate while making the filling.

3. In a small bowl, combine the gelatine with a ¼ cup of water, stir to mix and set aside to firm up. In a large microwavable bowl, combine the condensed milk and yoghurt and heat the mixture for 2-3 minutes. Whisk the mixture and heat for a further 2-3 minutes. Remove the bowl and whisk in the firmed gelatine and chocolate, stirring until smooth and slightly cooled. *Chef’s Tip: We used a 700W microwave!

4. Remove the muffin tray from the fridge and spoon the cheesecake filling into the muffin liners.

5. Refrigerate for 4-5 hours or overnight until set.

6. Once the mini cheesecakes have set, remove the muffin liners and arrange the cheesecakes on a cake stand.

7. Spread 1 tablespoon of Nutella Ferrero Chocolate Spread on top of each mini cheesecake and garnish with half a strawberry. Serve and ENJOY!