Oreos are my weak spot, to be honest.  They are so tempting, yet unhealthy and full of sugar. That’s why I tried and finally made the best mini oreo cheesecake recipe that you can eat guilt-free!

I mean who would resist a delicious mini oreo cheesecake?

Finished quickly, and baked even faster. And best of all, without a shred of added sugar.

Mini Oreo Cheesecakes

Ingredients (for about 8 mini cheesecakes):

• 100 g sugar-free oreo cookies, OR cocoa sandwich biscuits without added sugar
• 2 tablespoons coconut oil, melted and cooled
• 340 g of low-calorie cream cheese
• 150 g of Greek yogurt
• 1 teaspoon vanilla exract
• 1/2 – 1 teaspoon stevia as desired
• 2 teaspoons tapioca starch/ or cornstarch
• 4-6 pieces of sugar free oreos, or biscuit sandwich + another piece for decoration

Preparation:

1. Preheat the oven to 350 ° F. Grind 100 g of oreo biscuits in a blender to get crumbs. Add the coconut oil and mix well and press into the bottom of the silicone muffin tins.
2. For the whipping cream, mix the cream cheese, Greek yogurt, vanilla flavoring, stevia and tapioca starch.
3. Roughly cut the remaining biscuits and mix them into the cream, filling the muffin tins to the top. Place in a preheated oven for 20 minutes.
4. Then turn off the oven, but without opening the door, leave the cheesecakes in the oven for another 5 minutes.
5. Then remove and allow to cool to room temperature. Put them in the fridge overnight, until the next day.
6. Sprinkle some more sliced biscuits over the chilled cheesecakes and serve.