Oreo Cheesecake Sugar Free Recipes

Steps:

• Start by bringing all ingredients to room temperature.
• Preheat oven to 350 degrees Fahrenheit.
• Beat neufchatel cheese and Splenda on medium speed until smooth and creamy.
• On low speed add vanilla extract and one egg and mix until incorporated.
• Add second egg and beat to incorporate.
• Allow batter to rest for 30 minutes to release trapped air bubbles.
• Add a vanilla wafer to each of 12 lined muffin cups in a muffin pan.
• Spoon batter evenly into each cup.
• Tap pan on counter a few times to release trapped air bubbles.
• Bake for 15 minutes or until centers are set.
• Cool in pan on rack for 10 minutes.
• Remove cups from pan and cool completely on a cooling rack.
• Refrigerate until chilled.
• Top as you see fit. I like to top with real whipped cream and fresh fruit.
• VARIATIONS:.
• Try baking with an Oreo cookie for the crust and a sugar free caramel square on top.
• Add 2 oz of melted baking chocolate to the batter after adding the second egg for chocolate cheesecake.
• Use Ginger Snaps for the crust.
• Top each one with a mini candy bar before baking.
• Add the juice and zest of 1/2 a lemon for lemon cheesecake. Top with a spoonful of lemon curd and a fresh raspberry.

Steps:

• Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn't seep out and burn in the oven and place on a baking sheet. Set aside.
• Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray's) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.
• In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice. (Cheesecakes will be creamy, soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest)!