6 Oreos (I used a variety…Red Velvet Oreo, Reese’s Peanut Butter Cup Oreo, and Chocolate Chip Cookie Dough Oreo)
30 g semi sweet chocolate chips
30 g white chocolate chips
1. Preheat oven to 300 F (148 C).
2. Line a cupcake pan with 6 cupcake wrappers. Place an Oreo in the bottom of each liner
3. Using a stand or hand mixer, mix cream cheese on medium until smooth and creamy. Add Splenda and continue mixing until incorporated. Scrape sides of bowl.
4. Add the rest of the ingredients (except for egg) - mix on medium for 3 minutes.
5. Add eggs, one a time until it’s mixed (don’t over mix it or you’ll get large cracks and the cheesecake will flatten).
6. Pour batter to almost the top of the liner. Equally top each cupcake with the white and semi sweet chocolate chips.
7. Bake for about 20- 25 minutes or until center is kind of wobbly (but still firm). Remove and cool to room temperature. Wrap and refrigerate in tins for 4 hours or overnight.
Macros for each cheesecake cup: Protein 17g/Fat 7g/Carbs 22g/Calories 21
