Mini Chocolate Chip Cheesecakes

Thank you to Kelly Akin for sharing her recipe with us! Not only are these treats scrumptious but if you follow Weight Watchers they are just three points per serving.

Thanks to Kelly Akin who you MUST FOLLOW on Instagram and on her facebook page In the Kitchen With Kelly for all her yummy low point Weight Watchers recipes and who has done it again!

She also gets a lot of questions about the products she uses and where she can get them—donut pans, silicone muffin liners, reusable pouches. She’s created a list of all of her favorite items on Amazon. Check out this page from In the Kitchen with Kelly here: https://www.amazon.com/shop/kellyakin29

Keep reading for the recipe

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

Directions

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.

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