First off, let's start with ingredients;
INGREDIENTS:
5 oreos - crushed
1 tbsp light butter
1 cup whipped cream cheese
1/4 cup lite sour cream
1 scoop + 1 tbsp Bowmar Nutrition protein wedding cake (1 tbsp is for Oreo crust, the full scoop is for the cheesecake filling)
1/4 cup swerve granular
1.5 tbsp Hershey’s cocoa special dark powder
3/4 tsp vanilla
1 tsp red food coloring
1 egg
Preheat oven to 300 degrees. Take crushed oreos and mix with 1 tbsp protein, and 1 tbsp melted butter. Press into the bottom of 6 greased cupcake liners and set them in a 6-muffin tin. Bake for 5 minutes.
While the crusts are baking, mix all rest of ingredients together until combined. Once crusts have cooled slightly, add mixture on top of each crust. I filled mine right to the brim! Bake for 30 minutes. They will rise and look funny but it’s alright, they’ll settle down as they cool. Let cool on counter for AT LEAST an hour, minimum- longer if possible, to ensure it’s at room temp before storing in the fridge for a few hours to chill them.
