WW Mini Oreo Cheesecake
14 Oreo Cookies, reduced fat
16 ounces fat-free cream cheese
3/4 cup sugar or ½ cup Splenda
1 egg or 1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
12 foil cupcake liners
Preheat oven to 350 degrees.
Place 12 foil cupcake liners into a regular size muffin tin.
Place one Oreo into the bottom of each liner and set the remaining 2 Oreos aside.
In a medium bowl, beat together the cream cheese, Splenda, egg substitute and vanilla until smooth.
Divide the cheese mixture evenly on top of each Oreo. The mixture will be thick, so use your spoon and press down on the batter a little bit once it’s on top of the Oreos so that some of the batter goes down around the cookies.
Crush the remaining 2 cookies into fine crumbs and sprinkle evenly on top of each cheesecake.
Bake for 15-20 minutes or until the center is almost set.
Cool completely, and then refrigerate for 2-3 hours or overnight