Saturday, November 26, 2011

Skinny Mini Oreo Cheesecakes!

It's that time of the month again, and that means that it's time to get our What's Baking entries in! This month Jessica from decided that this month's challenge would be "Something Savory" and to be honest, I really had a hard time with this one. Not because it couldn't come up with something, but more so because when I went to buy the ingredients either I couldn't find what I was looking for, or the product seemed to be below par.

The fact that I've been consumed with work and the holidays didn't help matters either. My mind was going a million miles an hour that I couldn't tell you how many things I baked/cooked that I could have used for this What's Baking Challenge. The sad thing is when I did realize it, we were almost done with our meals or I had already cut into the baked goods without taking a picture.

Lucky for me, my husband and I were hosting Thanksgiving, and in his opinion, not having cheesecake at a holiday party is like having Thanksgiving without turkey!
This year I took my skinny mini cheesecakes and changed them up a little, just to do something a little different while still trying to keep things lighter. The great thing about this recipe is that you get that wonderful cheesecake flavor and each cheesecake and each is just under 90 calories. How can you go wrong with that! Do you know how many calories are in a piece of cheesecake at the cheesecake factory?

All I am going to say is even if you had all 12 mini cheesecakes you would still have consumed less calories then you would in one slice from the cheesecake factory! I have always been big on finding ways of eating everything without the guilt. It's so true, you really don't have to give up all foods to maintain weight, you just have to use the right ingredients, and of course have everything in moderation.

Recipe adapted from The most decadent diet cookbook


Butter flavored cooking spray
12 reduced fat chocolate wafers cookies
8-10 Oreos finely crumbled in the food processor to mix into your batter
12oz of fat free cream cheese at room temp
1/3 cup of sugar
2 tablespoons fat free vanilla yogurt
1.5 teaspoons vanilla extract
1 teaspoon unbleached all purpose flour
2 large egg whites


Preheat oven to 300

line 10 cups of a standard muffin tin with cupcake liners.

Lightly mist them with cooking spray

Place one wafer in the bottom center of each cup, flat side down.

In food processor added or Oreos and grind until fine.

Now in your mixer, beat cream cheese and sugar on medium until well combined. Add yogurt, vanilla, and flour and mix on low until just combined.

Fold in Oreo and set aside.

In another bowl whisk together egg whites until soft peeks form.

Use spatula and gently fold the eggs into the cream cheese until mixture is just combined. (You don't want to over mix)

Divide the mixture among the muffin tins.

they will puff up and the tops will crack once the are baked.

Transfer cheesecakes to cooling rack and cool at room temp. Refrigerate for at least 5 hours.

I hope you enjoy this as much as my family does.

1 Cheesecake has 90 calories, 6g protein, 17g carbohydrates, 1g fat.

1 comment:

  1. Thanks so much for participating in this month's What's Baking!

    Sorry you had such trouble with your savory treats. These look really yummy.