Mini Oreo Cheesecake Recipe

Ingredients

250g reduced fat cream cheese/soft cheese

100g splenda (I found it easier to measure in tsp so 100g = 20tsp)

1 tsp of vanilla essence

1 egg

8 Oreo cookies

Method

1) Preheat oven to gas mark 1

2) Line half a 12 space muffin tray with paper muffin cases. 

3) Place one Oreo cookie in each case.

4) In a large bowl, whisk together the cream cheese and splenda until smooth. 

5) Add the vanilla essence and slowing whisk in the egg.

6) Crumble the remaining 2 Oreos and add to the mixture.

7) Mix thoroughly.

8) Pour the mixture into each individual muffin case equally and bake in the oven for approx 25-30 mins (filling should be set). 

9) Allow to cool and then refrigerate for approx 4 hours at least before serving.

I used silicon cake cases so I’m not sure how they turn out using paper cases..I didn’t refrigerate them for 4 hours either but they were still yummy!