Blitz Oreos in a food processor to fine crumbs.

Add melted butter, blitz again to combine.

Line a muffin tin with paper liners or use silicone moulds.

Press crumbs firmly into the base of each cavity using the back of a spoon or flat-bottomed glass.

Chill in the fridge while you make the filling.

In a small saucepan, whisk almond milk and kappa carrageenan. Heat gently over medium heat, stirring constantly until it simmers and thickens slightly — this activates the kappa. Remove from heat.

In a blender or food processor, combine silken tofu, soaked cashews, Nutella spread, cocoa powder, protein powder, icing sugar, vanilla, melted dark chocolate, coconut cream, and salt. Blend until smooth and creamy.

Pour in the hot kappa mixture, blend again until fully combined and silky.

Divide filling evenly over the Oreo bases. Smooth the tops.

Chill in fridge for at least 2 hours or until set and firm.

Place coconut cream, Nutella, and chocolate chips in a heatproof bowl. Microwave in 20–30 second bursts, stirring until smooth and glossy.

Allow ganache to cool for 5 minutes, then spoon over the set cheesecakes. Tilt gently to spread evenly.

Chill for 30 minutes to set the ganache layer.

Sprinkle toasted hazelnuts over each cheesecake.

Optional: Drizzle with warmed Nutella.

Carefully remove from moulds. If using paper liners, peel them away gently.

Keep chilled until ready to serve.

They’ll stay firm, creamy, and sliceable for 4–5 days.