Low Fat Oreo Cheesecake
Indulge in dessert without the guilt with this luscious Low Fat Oreo Cheesecake, a lighter take on the classic favorite that's big on flavor and low on fat. Featuring a crumbly low-fat Oreo crust paired with a silky filling made from reduced-fat cream cheese and fat-free Greek yogurt, this cheesecake is the ultimate treat for health-conscious dessert lovers. Sweetened to perfection and studded with chunks of Oreo goodness, every bite feels like a decadent splurge. With just 20 minutes of prep and simple baking steps, this recipe is easy to make and perfect for gatherings or weekday indulgence. Plus, it's a great way to satisfy your sweet tooth while staying on track!
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Recipe Information
Ingredients
- 20 pieces Low-fat Oreo cookies
- 16 ounces Reduced-fat cream cheese
- 1 cup Fat-free Greek yogurt
- 1 cup Sugar
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 2 tablespoons Cornstarch
- 1 cup Skim milk
- 3 tablespoons Unsalted butter
Instructions
Preheat the oven to 325°F (165°C).
Place 15 low-fat Oreo cookies in a food processor and pulse until fine crumbs form. Transfer the crumbs to a medium bowl.
Melt 3 tablespoons of unsalted butter and pour it over the Oreo crumbs. Stir until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Set aside.
In a large mixing bowl, beat 16 ounces of reduced-fat cream cheese until smooth and creamy.
Add 1 cup of fat-free Greek yogurt, 1 cup of sugar, and 1 teaspoon of vanilla extract to the cream cheese. Beat until well-combined.
Add 3 eggs, one at a time, beating slowly to fully incorporate each egg before adding the next.
Mix in 2 tablespoons of cornstarch and 1 cup of skim milk until the batter is smooth.
Break the remaining 5 Oreo cookies into small chunks and gently fold them into the cheesecake batter.
Pour the batter over the prepared crust in the springform pan.
Place the pan in the preheated oven and bake for 60-70 minutes, or until the center is set and the edges are lightly browned.
Once done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar to cool slowly, about 1 hour.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan ring and serve. Enjoy your low-fat Oreo cheesecake!
Nutrition Facts
Calories |
3499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 469.0 g | 171% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 338.1 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1382 mg | 106% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2451 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
