Cheesecake is one of my favorite desserts. Since, I was a kid, I have been absolutely in love with it. Learning how to bake my own was something I simply had to do. However, the bad thing about being able to bake your own treats is that you can easily over indulge . It’s not as hard to stay away when you don’t have to go to a restaurant to get it.
Recently, I’ve been experimenting on different variations on traditional cheesecakes, which we all know can be very calorie dense. This quick and easy chocolate chip cheesecake recipe, made with Splenda, is one of my favorites. One, because it can be whipped up in no time. Two, because it’s much fewer calories. I guestimate 1/8 150 per slice, with most of those calories coming from the Oreo crust (100). Needless to say, skip the crust to seriously cut the calories.
2-8 ounce packages of cream cheese
1/4 cup Splenda
2 large eggs
1/2 cup semi-sweet chocolate chips
1 tbsp of vanilla extract
Beat eggs, softened cream cheese, Splenda, vanilla, and eggs on high until light and fluffy. Then, gently fold in baking chips. Pour into Oreo pie crust. Bake on 350 degrees for 20 minutes. After baking, set in fridge to chill for a few hours and violá!