You all know I love sweets; so while I was browsing through my facebook feed, I came across some mini Oreo cheesecakes. These looked amazing so of course I looked through the recipe to see if I should/could lighten them up.
I definitely needed to lighten them up so I did and they came out perfectly! These tasted fantastic and they are the perfect size for something sweet after dinner. 🙂
These Oreo cheesecakes are originally 246 calories per cheesecake and with the slight changes I made, I knocked off more than 100 calories per cheesecake and added Greek yogurt for some extra protein. 😉
Oreo Cheesecakes Lightened Up
16 oz of fat free cream cheese
8 oz of reduced fat cream cheese
2 cups of Greek plain yogurt
1 package of regular Oreos ( 30 whole and 6 crushed)
1 cup of regular sugar
1 tsp of vanilla
pinch of salt
Line 30 muffin pan cups. Add a whole Oreo to the bottom of each lined cup.
Preheat oven to 275.
Beat cream cheese and 1 cup of Greek yogurt until smooth. Add sugar and cream. Add vanilla and mix well.
Slowly poor in the eggs and mix. Add the remaining greek yogurt (1 cup) and salt- mix well.
Hand stir the 6 crushed Oreos to the cream cheese mix.
Pour the batter into each cup (it will almost reach to the top of the cup).
Bake cheese cakes for 12 minutes and then rotate the pan. Bake for another 12 minutes. Make sure the filling is set.
Once filling is set, let the cheese cakes cool to room temperature and then place in the refrigerator for a few hours or more. These are definitely best served cold.
** I placed mine in the freezer for 2 hours and then set them in the fridge. Craig and I like them when they are a bit frozen.
Each cheesecake is only 142 calories!
I hope you try them out and enjoy! We love them.