LIGHTER MINI CHEESECAKES WITH OREO CRUST - Guide Recipe
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!!
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;
- Preheat oven to 350ºF. Line each muffin tin with a cupcake liner. Place one Oreo cookie in the bottom of each cupcake liner.
- In a mixing bowl with beaters , blend together cream cheese , Greek yogurt and sugar until thoroughly combined. Add in vanilla and mix.
- Add in eggs , one at a time until blended.
- Using cookie scooper or spoon , scoop cream cheese mixture into the muffin tin , over the Oreo in the bottom.
- Place in oven and bake for 20 minutes. Pull out of oven and place muffin tin on a cookie rack to cool.
- When cool , lightly take out of muffin tin and peel away the liner. Enjoy!
s: yummyhealthyeasy.com
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