Oreo mini cheesecakes

These are delicious!

Oreo Mini Cheesecakes
15reduced fat Oreo cookies
1 (8 oz) package fat free cream cheese
1 (8oz) pkg light cream cheese
1 cup Splenda Granular
1 egg white
1 tsp vanilla extract
12 foil cupcake liners

Preheat oven to 350 degrees. Place 12 foil cupcake liners into a regular size muffin tin. Place one Oreo into the bottom of each liner and set the remaining 3 Oreos aside. In a medium bowl, beat cream cheese, Splenda, egg substitute and vanilla until smooth. Divide the cheese mixture evenly on top of each Oreo. The mixture will be thick, use your spoon and press down on the batter once it’s on top of Oreos so some of the batter goes down around the cookies. Crush remaining 3 Oreos into fine crumbs and sprinkle evenly on top of each cheesecake. Bake for 15-20 minutes or until the center is almost set. Cool completely. Refrigerate for 2-3 hours or overnight.
Yield: 12 servings. Per cheesecake=125 Calories; 5g Fat (61.6% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 284mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates

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