Cookies and Cream Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
* 42 Oreos, 30 left whole and 12 coarsely chopped * 2 pounds low fat cream cheese, softened * 1 cup granulated sugar * 2 teaspoon vanilla extract * 4 large eggs, lightly beaten * 1 cup sour cream * pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.
Makes 30 mini cheesecakes.
Number of Servings: 30
Recipe submitted by SparkPeople user D-F-T-B-A.
Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.
Makes 30 mini cheesecakes.
Number of Servings: 30
Recipe submitted by SparkPeople user D-F-T-B-A.
Nutritional Info Amount Per Serving
- Calories: 199.6
- Total Fat: 12.4 g
- Cholesterol: 49.2 mg
- Sodium: 197.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 0.4 g
- Protein: 5.1 g
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