Mini Freezer Cheese Cakes - Makes 12

12		Reese peanut butter cups
250  grams		light cream cheese, at room temperature
1/4  cup		sugar
1		egg
1/2  teaspoon		vanilla
1/8  teaspoon		chopped pecans

Tip: For nutritional information on all the ingredients in Mini Freezer Cheese Cakes - Makes 12 just click on each ingredient name. Then adjust the serving size for any Mini Freezer Cheese Cakes - Makes 12 ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Microwave cream cheese for 30 seconds and cream with sugar first, then add rest.

1.5 exact tablespoons of cream cheese filling each but can dallop 2 tbs on each.

Preheat oven to 350 degrees. Bake 20 minutes or until completely set.

Can use reduced fat Oreo cookies or mini york peppermint patty for 30 calories less each.

Can use 15 grams or 1/4 bar Oh Henry bars for 10 calories less each or with 1/8 cup chopped pecans for same cals.

Don't use coffee crisps.

Add 1/4 cup caramel sauce or 1/8 cup peanut butter chips for extra 25 calories per piece.


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In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg and vanilla. Scrape sides and whip again until there are no lumps. Spoon cheesecake batter over oreos evenly. Depending on how deep your muffin tins are, you should get anywhere from 9-12 individual cheesecakes. Top with pecans and mini chocolate chips. Bake 15-20 minutes or until completely set. Bring to room temperature. Remove paper liners carefully and refrigerate until cold. To serve, place on serving platter and top with caramel sauce.

http://www.laurenslatest.com/individual-oreo-turtle-cheesecakes