In a mixer jar add broken biscuits and run the mixer until it is fine.

Add ghee and blitz it until the mix is crumbly.

Now place the cup cake liner in muffin tray and divide the base mix into the four cups.

Using a spoon press it to form a firm base.

In a mixer jar take room temperature cream cheese, nutella, condensed milk and vanilla and blitz until all the ingredients are mixed until smooth.

Divide it between the four cups and using a spoon press it to flatten the top.

Garnish with chopped almonds.

Refrigerate for one hour.

Serve them chill out of fridge.