Oreo Cheesecake Minis

Make a dozen perfect portions of no sugar cheesecake using a muffin tin! Creamy and absolutely delicious - a beautiful dessert!

Oreo Cheesecake Minis
Oreo Cheesecake Minis

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Vegetable cooking spray

  • 2

    packages sugar free Oreos or Murray sugar free chocolate sandwich cookies

  • 2

    tablespoons butter, melted

  • Two

    , 8 ounces packages reduced-fat cream cheese, softened

  • 1

    cup Splenda Granular

  • 2

    teaspoons vanilla extract

  • 1

    teaspoon lemon juice

  • 1/2

    cup sour cream

  • 3

    large eggs

Directions

Preheat oven to 300 degrees. Spray a muffin pan with the cooking spray and set aside. Pulse one package of the sandwich cookies until the texture of damp sand - add butter and pulse until blended. Using a tablespoon, place a standard amount into each of the muffin cup bottoms. Press a shotglass or small glass into center of each cup which will press down the bottom and push remaining crumbs up the sides. In a large bowl blend softened cream cheese with Splenda until smooth. Beat in the vanilla, and sour cream until blended. One at a time, beat in eggs until well blended. Fill each muffin cup to the top. Bake for 20 to 25 minute - cheesecakes should be slightly puffed at edges and not indented in center. Remove from oven and cool on a wire rack for 10 minutes. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove from the muffin tin, add dollop of whipped cream and half a sugar free Oreo as garnish. Makes 12 servings. Per Serving: 264 Cal; 8 g Protein; 12 g Tot Fat; 12 g Carb; 0 g Fiber; 0 g Sugar

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