Mini Chocolate Chip Cheesecakes

Servings 15

Ingredients

• 18 chips ahoy chocolate chip thins
• 16 oz. fat free cream cheese
• 2/3 cup fat free greek yogurt
• 1/3 cup splenda
• 1/2 tsp vanilla
• 2 eggs

Instructions

1. Preheat oven to 350 degrees. Line a muffin tin with muffin liners.
2. Add a cookie to each muffin cup. Save 3 aside for topping. Put in small Ziploc bag.
3. blend cream cheese, greek yogurt and sugar until thoroughly combined. Add in vanilla and mix.
4. Add in eggs one at a time until blended.
5. Scoop cream cheese into each muffin tin over the cookie in the bottom.
6. Crush the 3 cookies (set aside) in the bag into topping size. Sprinkle over the cheesecakes.
7. Place in oven and bake for 20 minutes. Cool completely.
8. When cool gently take out each cheesecake from the muffin tin and peel away the liner.

Recipe Notes

Makes 15 Mini Chocolate Chip Cheesecakes. Each serving is three points on Weight Watchers.