Mini Oreo Cheesecakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 232.0
- Total Fat: 17.2 g
- Cholesterol: 72.3 mg
- Sodium: 187.9 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 0.7 g
- Protein: 4.6 g
View full nutritional breakdown of Mini Oreo Cheesecakes calories by ingredient
Introduction
I was responsible for bringing dessert to two social gatherings a few weeks ago and needed something that wasn't time consuming and super simple.You can lighten up this recipe by using reduced fat Oreos, low-fat cream cheese and egg whites, but I wouldn't recommend replacing the sugar with any substitutions like applesauce. It would change the texture, flavor, and color too much and would take away from the cheesecakey deliciousness! I was responsible for bringing dessert to two social gatherings a few weeks ago and needed something that wasn't time consuming and super simple.
You can lighten up this recipe by using reduced fat Oreos, low-fat cream cheese and egg whites, but I wouldn't recommend replacing the sugar with any substitutions like applesauce. It would change the texture, flavor, and color too much and would take away from the cheesecakey deliciousness!
Number of Servings: 12
Ingredients
-
16 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 OREO Cookies
1 kiwi
1/2 cup fresh blueberries
1/3 cup fresh raspberries
Tips
http://cutedogsandhugs.wordpress.com/2014/03/06/mini-oreo-cheesecakes/
Directions
1. Preheat oven at 350°F.
2. In a large bowl or stand mixer, beat cream cheese, sugar and vanilla until well blended. Add eggs; mix until blended.
3. Place one cookie on the bottom of each paper-lined muffin cup; fill each muffin cup about 3/4 full with cream cheese mixture. (It will rise a bit while baking, so be careful not to fill the muffin cup too much!)
4. Bake for 20 minutes. Cool on the countertop, then refrigerate for a minimum of 3 hours to set. Once set, top with your favorite fruit combination!
2. In a large bowl or stand mixer, beat cream cheese, sugar and vanilla until well blended. Add eggs; mix until blended.
3. Place one cookie on the bottom of each paper-lined muffin cup; fill each muffin cup about 3/4 full with cream cheese mixture. (It will rise a bit while baking, so be careful not to fill the muffin cup too much!)
4. Bake for 20 minutes. Cool on the countertop, then refrigerate for a minimum of 3 hours to set. Once set, top with your favorite fruit combination!
