Directions

Serving Size: 8

Combine your 6 crushed oreo crumbs with 1 tbsp protein. Melt 2 tbsp of light butter and mix into the oreo mixture. Press into cupcake liners using a measuring cup and bake at 350 degrees for 5 minutes. Set to the side and let cool while you prepare your cheesecake filling. Combine whipped cream cheese, light sour cream, protein, sugar, vanilla, oreo crumbs, and whipped egg whites. Scoop into the cupcake liners on top of your oreo crusts and bake at 350 for 18-22 minutes or until there is just the smallest slight jiggle in the center of each cupcake when you shake the pan. Let cool on the counter to room temperature, before chilling in the fridge overnight. Top with fat-free redi whip and oreo crumbles if you’d like!