Start by preparing the cookie crust. Place the Oreo cookies in a food processor and pulse until they resemble fine crumbs. If you don’t have a food processor, you can place them in a sealed plastic bag and crush them with a rolling pin. Transfer the crumbs to a mixing bowl.

Add about 2 tablespoons of melted butter (or a neutral oil if you prefer) to the Oreo crumbs and mix until the mixture holds together when pressed. This step reminds me of helping my grandma press cookie bases into mini baking pans—such a simple yet satisfying process.

Line a mini muffin tin with paper liners or silicone molds. Spoon about a teaspoon of the Oreo crumb mixture into each cavity and press down firmly to create a sturdy crust. Chill in the refrigerator for about 15 minutes while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese, Nutella, powdered sugar, and vanilla extract until smooth and creamy. I find that using a hand mixer makes this step quick and easy, and it reminds me of the days I’d help my grandma beat the batter till it was silky.

In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella mixture, being careful not to deflate the whipped cream. This folding method gives the bites their light, airy texture that’s just the right balance to the rich flavors.

Using a small spoon or piping bag, fill each prepared Oreo crust with the cheesecake mixture. Smooth the tops with the back of a spoon or an offset spatula.

Once filled, place the tray in the refrigerator and chill for at least 2 hours, or until the bites are firm and set. I like to make these a day ahead if I have the time—they taste even better after a night of chilling and melding flavors.

Before serving, garnish with mini chocolate chips or chopped hazelnuts if desired. I often sprinkle a few extra Oreo crumbs on top for that homemade, rustic look that I love—makes me feel like I’m back in my grandma’s kitchen.