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LIGHTER MINI CHEESECAKES WITH OREO CRUST


Do you know what today is? It’s National Oreo Day!! I must admit that I’m not a huge Oreo eater. Actually, dare I say, I’m not a huge cookie lover?? It’s just not my thang. I tend to like brownies, cake or cheesecake better. In fact, if you searched YHE, you wouldn’t find one recipe with Oreos on here that I made.

Today that all changes! Since I’m part of a fun group of bloggers that celebrates some of the most favorite national food holidays, I was a bit forced out of my comfort zone to come up with a recipe that showcases the cookie.

I bought my first package and was all set to do some recipe testing. But when I pulled the package from my pantry, I noticed it was really light. Um, it had three cookies left inside! My boys (husband?!) had eaten almost the entire package without me knowing in a day!!

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Ingredients;

  • 12 Oreo cookies
  • 2 (8-oz) packages light cream cheese, softened
  • 1 (5.3-oz) container plain, fat-free Greek yogurt
  • ¼ cup Truvia Baking Blend or ½ cup sugar
  • ½ tsp .vanilla
  • 2 eggs

Instructions;

  1. Preheat oven to 350ºF. Line each muffin tin with a cupcake liner. Place one Oreo cookie in the bottom of each cupcake liner.
  2. In a mixing bowl with beaters, blend together cream cheese, Greek yogurt and sugar until thoroughly combined. Add in vanilla and mix.
  3. Add in eggs, one at a time until blended.
  4. Using cookie scooper or spoon, scoop cream cheese mixture into the muffin tin, over the Oreo in the bottom.
  5. Place in oven and bake for 20 minutes. Pull out of oven and place muffin tin on a cookie rack to cool.
  6. When cool, lightly take out of muffin tin and peel away the liner. Enjoy!

For The Full Instructions, See Full Recipes: yummyhealthyeasy.com
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