Mini Oreo Cheesecakes

  • 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


  1. Preheat oven to 350 degrees.
  2. Place 12 foil cupcake liners into a regular-sized muffin tin.
  3. Place one Oreo into the bottom of each liner; set remaining Oreos aside.
  4. In a medium bowl, beat together the cream cheese, Splenda, egg substitute, and vanilla extract until smooth.
  5. 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.)
  6. Crush the remaining cookies into fine crumbs, and sprinkle evenly on top of each cheesecake.
  7. Bake for 15 to 20 minutes or until the center is almost set.
  8. Cool completely, and refrigerate for 2 to 3 hours or overnight.
  9. Optional: Top each with 1 to 2 tablespoons of cool whip.

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