These Oreo Cheesecakes aren’t going to turn you into a body builder or a super model but they do have a pretty solid amount of protein for something that tastes this good. Even better, they’re perfectly portioned so that you aren’t as tempted to just sit down with a cake and a fork and go to town not speaking from personal experience, of course.
Mini Oreo Cheesecake Recipe
These Oreo Cheesecakes aren’t going to turn you into a body builder or a super model but they do have a pretty solid amount of protein for something that tastes this good.
Ingredients
- 12 Oreo thins divided
- 4 oz low-fat cream cheese
- ¾ cup fat free plain Greek yogurt
- ½ teaspoon vanilla
- 1 egg white
- 1 tablespoon sugar
Instructions
- Step 1 Preheat oven to 350 degrees
- Step 2 Spray muffin tin with cooking spray
- Step 3 Place one, whole Oreo thin in the bottom of 6 muffin cups
- Step 4 In a small bowl, combine cream cheese and yogurt until creamy
- Step 5 Stir in the vanilla, sugar and egg white
- Step 6 Crush the remaining 6 Oreo thins and stir into cream cheese mixture
- Step 7 Divide mixture evenly between the 6 prepared muffin cups
- Step 8 Bake for 20 minutes or until cheesecake is set
- Step 9 Cool to room temperature and then refrigerate for at least 2 hours
NOT-SO-PRO TIPS
I will make these over the weekend and have one a day for the rest of the week but it would be super easy to halve for a smaller snack or double to share with friends.
