Monday, September 5, 2011

Weight Watchers mini oreo cheesecake

Pick out some Oreos. My favorite is double stuff.

Put one each in a cupcake liner in a muffin tin
Let two bricks of 1/3 less fat cream cheese get really soft and warm

Mix with a scant tablespoon of vanilla

one egg (or egg beaters)

3/4 cup sugar or 1/2 cup Splenda (I use 1/2 cup sugar)

Beat well and fill the cupcake liners. Shake and tap the pan to make sure the thick batter gets all around the Oreo on the bottom 

Bake at 350 for 12-14 minutes. Until the outside edges look set but the middle is still a little jiggly

Crush up a few more oreos

and sprinkle on top. Refrigerate. These are best when very cold.

2 comments:

Laurie of Lulu and Daisy said...

YUM!

Cuzn said...

Wish these would have also been in your freezer ! :>)