Remember that time I used to try new recipes and blog about how it (surprisingly) didn’t turn into a disaster? Ever since the bub arrived, I’ve been in a bit of a recipe rut and have found myself making the same things over and over, but luckily we had a bit of a busy social schedule a few weekends ago, so I saw it as a good opportunity to try something new!
I was responsible for bringing dessert to two social gatherings a few weeks ago and, since baking is normally a cluster in our house, I needed something that was simple. Like so simple that if I screw it up, I’m definitely a cotton-headed ninimuggins. So, my friends, I present you with cheesecake in four simple steps!
You can lighten up this recipe by using reduced fat Oreos, low-fat cream cheese and egg whites, but I wouldn’t recommend replacing the sugar with any substitutions like applesauce. It would change the texture, flavor, and color too much and would take away from the cheesecakey deliciousness!
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 12 Oreo cookies (or similar)
- 1/2 cup fruit of choice
- Preheat oven at 350°F.
- In a large bowl or stand mixer, beat cream cheese, sugar and vanilla until well blended. Add eggs; mix until blended.
- Place one cookie on the bottom of each paper-lined muffin cup; fill each muffin cup about 3/4 full with cream cheese mixture. (It will rise a bit while baking, so be careful not to fill the muffin cup too much!)
- Bake for 20 minutes. Cool on the countertop, then refrigerate for a minimum of 3 hours to set. Once set, top with your favorite fruit combination!
Source: Duplicated from Kraft Recipes
WeightWatchers® PointsPlus™: 7 per serving *All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.