- 14 reduced-fat Oreo Cookies
- 16 oz fat-free cream cheese
- 1 cup Splenda Granular
- 1/2 cup egg substitute
- 1 teaspoon vanilla extract
- Optional: fat-free cool whip
- 12 foil cupcake liners
Directions:
- Preheat oven to 350 degrees.
- Place 12 foil cupcake liners into a regular-sized muffin tin.
- Place one Oreo into the bottom of each liner; set remaining Oreos aside.
- In a medium bowl, beat together the cream cheese, Splenda, egg substitute, and vanilla extract 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 cookies into fine crumbs, and sprinkle evenly on top of each cheesecake.
- Bake for 15 to 20 minutes or until the center is almost set.
- Cool completely, and refrigerate for 2 to 3 hours or overnight.
- Optional: Top each with 1 to 2 tablespoons of cool whip.