Ingredients

The following ingredients have 2 Servings
  • 6 Oreos
  • 1 1/2 tablespoons Butter
  • 1/3 cup Mascarpone
  • 1/3 cup 1/3 Less Fat Cream Cheese (at room temperature)
  • 2 tablespoons Powdered Sugar
  • 1 teaspoon Vanilla
  • 1 cup Raspberries
  • *2 biscuit cutters, ramekins, or a large cookie cutter (about 3 inches in diameter)

Instruction

  • Pulverize the oreos in a blender. Melt the butter in the microwave and pour it over the oreo crumbs, stir to combine. Place the biscuit cutters or large cookie cutters on the center of a dessert plate. Pour half of the cookie crumbs into the center of the biscuit cutter, and press the crumbs down creating an even crust. (Or if you are using a ramekin, just press the crumbs into the bottom). Repeat for the second mini-cheesecake. Set aside while you make the cheesecake filling.
  • In a small bowl, combine the mascarpone, cream cheese, powdered sugar, and vanilla. Whisk to combine. Then spoon half of this cheesecake mixture over each of the Oreo crusts.
  • Arrange the raspberries on top of the cheesecakes.
  • Place in the fridge to chill for at least 2 hours before serving.