from Holly Clegg’s KITCHEN 101 cookbook

A cupcake with two favorites, Oreo cookies and cheesecake, easy to make and incredibly delicious. Visit Holly’s blog for more recipes.  

Makes 20 cheesecake cupcakes

Ingredients:

• 20 chocolate sandwich cream cookies
• 2 (8-ounce) packages reduced-fat cream cheese
• 1/2 cup sugar
• 1 egg
• 2 egg whites
• 1/2 cup nonfat plain Greek yogurt
• 1 teaspoon vanilla extract
• 6 crushed chocolate sandwich cream cookies

 

Directions:

1. Preheat oven 300 ̊F. Line muffin pan with paper liners.
2. Place one whole cookie in the bottom of each cupcake paper.
3. In mixing bowl, beat cream cheese and sugar until light. Gradually add egg and egg whites beating until creamy. Add yogurt and vanilla, mixing well. Stir in crushed cookies.
4. Divide batter between cookie filled cups. Bake 25-28 minutes or until filling set. Cool and refrigerate in pan about 2 hours.

 

Nutritional information per serving:

Calories 154 Calories from Fat 47% Fat 8g Saturated Fat 4g Cholesterol 25mg Sodium 186mg Carbohydrates 16g Dietary Fiber 0g Total Sugars 11g Protein 4g, Dietary Exchanges: 1 other carbohydrate, 1 1/2 fat

Terrific Tip: A great make ahead treat as cheesecakes freeze well.

Check out more recipes on Holly Clegg’s blog:  http://thehealthycookingblog.com/

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