Skinny mini pb oreo cheesecakes

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1/4 cup Maple syrup
  • 2 tbsp Vegetable oil spread

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1/4 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 10 Graham cracker sheets
  • 3 Oreos

• Dairy

  • 1 8 oz package 1/3 reduced fat cream cheese, reduced fat

• Other

  • 2 tbs PB Fit Powder

Found on itscheatdayeveryday.com

Description

Ingredients

• 10 Graham Cracker Sheets
• 2 tbs Vegetable Oil Spread, melted
• 8 oz package 1/3 reduced fat cream cheese
• 2 Egg Whites
• 1/4 c Sugar
• 1 tsp Vanilla
• 1/4 tsp Nutmeg
• 1/4 c PB Fit Powder
• 3 Oreos
• For the topping:
• 1/4 c Maple Syrup
• 2 tbs PB Fit Powder

Directions

• Preheat oven to 350 degrees F. Pulse the graham cracker sheets in the bowl of a food processor until they have broken down into fine crumbs. Add vegetable oil spread and continue to pulse the food processor until the mixture begins to come together and resemble the texture of wet sand. Add a small amount to the bottom of each mini cupcake liner (enough to cover the entire bottom) and press down firmly. Bake for 10 minutes then remove from the oven to cool.
• Using a whisk or a stand mixer, beat the cream cheese, egg whites, sugar, vanilla, PB Fit powder and nutmeg together. Pulse Oreos in a food processor until you have small crumbs (not as fine as the graham cracker ones) and gently fold into the cheesecake mixture.
• Fill each liner with cream cheese mixture (for this, I found that a measuring teaspoon gave the perfect amount). Bake for 10-12 minutes until the center only jiggles very slightly - it will continue to cook throughout even after you have removed them from the oven.
• Mix maple syrup and PB Fit powder together and drizzle over each cheesecake. Top with some Oreo crumbs.