These are a crowd-pleaser for any special occasion and will be sure to put a smile on everyone's faces!


  • Vegetable cooking spray
  • 2 packages sugar free Oreos or Murray sugar free chocolate sandwich cookies
  • 2 tablespoons butter, melted
  • Two, 8 ounces packages reduced-fat cream cheese, softened (do not use fat free)
  • 1 cup Splenda
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 cup reduced fat sour cream
  • 3 large eggs


  • Preheat oven to 300 degrees. Spray a muffin pan with the cooking spray and set aside.
  • Pulse one package of the sandwich cookies until the texture of damp sand - add butter and pulse until blended.
  • Using a tablespoon, place a standard amount into each of the muffin cup bottoms.
  • Press a shotglass or small glass into center of each cup which will press down the bottom and push remaining crumbs up the sides.
  • In a large bowl blend softened cream cheese with Splenda until smooth.
  • Beat in the vanilla, and sour cream until blended.
  • One at a time, beat in eggs until well blended.
  • Fill each muffin cup to the top.
  • Bake for 20 to 25 minutes - cheesecakes should be slightly puffed at edges and not indented in center.
  • Remove from oven and cool on a wire rack for 10 minutes.
  • Once completely cooled, cover tightly with plastic wrap and chill overnight or at least 5 hours.
  • Remove from the muffin tin, add whipped cream and a sugar free Oreo half as garnish.
Bariatric Recipes Advice, Rants & Support Podcast: Real Talk