Low Fat Cookies and Cream Cheesecake

Indulge in the decadent flavors of a classic dessert without the guilt with this Low Fat Cookies and Cream Cheesecake. Combining reduced-fat cream cheese, non-fat Greek yogurt, and just a touch of almond milk, this recipe creates a lusciously creamy treat that’s lower in calories yet full of rich, indulgent flavor. A crumbly crust made from crushed low-fat chocolate sandwich cookies sets the stage, while chunks of cookies folded into the batter add a delightful crunch in every bite. With a smooth, melt-in-your-mouth texture, this cheesecake is baked to perfection and pairs beautifully with a simple garnish of extra cookie crumbles or whipped topping. Perfect for health-conscious dessert lovers, it’s a light yet satisfying way to enjoy the iconic cookies-and-cream combination. Ready in just over an hour and serving twelve, it’s ideal for gatherings or a weeknight treat.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 20 pieces low-fat chocolate sandwich cookies
• 16 ounces reduced-fat cream cheese
• 1 cup non-fat plain Greek yogurt
• 0.75 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 pieces large eggs
• 0.25 cup unsweetened almond milk
• 2 tablespoons cornstarch

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Separate the cream center from 10 chocolate sandwich cookies. Crush these cookies into fine crumbs using a food processor or a rolling pin.

Step 3

Spread the cookie crumbs evenly over the bottom of a 9-inch springform pan. Press down firmly to form the crust.

Step 4

In a large mixing bowl, beat together the reduced-fat cream cheese and sugar until smooth and creamy.

Step 5

Add in the Greek yogurt, vanilla extract, and cornstarch, and continue mixing until well combined.

Step 6

Slowly incorporate the eggs, one at a time, into the cream mixture, mixing gently until each is fully blended.

Step 7

Mix in the almond milk until the batter is smooth.

Step 8

Roughly chop the remaining 10 chocolate sandwich cookies and fold them gently into the cheesecake batter.

Step 9

Pour the cheesecake mixture over the prepared crust in the springform pan, spreading evenly.

Step 10

Bake for 45 minutes or until the outer edges are set and the center still jiggles slightly.

Step 11

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour.

Step 12

Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.

Step 13

Once set, carefully run a knife around the edges of the springform pan before releasing it.

Step 14

Slice and serve chilled, optionally garnished with additional crushed chocolate cookies or a dollop of whipped cream.

Nutrition Facts

Serving size	(1629.8g)

Amount per serving	% Daily Value*
Calories	4845.1

Total Fat 140.2g	0%
Saturated Fat 64.4g	0%
Polyunsaturated Fat 3.2g
Cholesterol 626.7mg	0%
Sodium 4909.7mg	0%
Total Carbohydrate 775.1g	0%
Dietary Fiber 21.2g	0%
Total Sugars 464.5g
Protein 112.7g	0%

Vitamin D 156.4IU	0%
Calcium 1503.6mg	0%
Iron 27.0mg	0%
Potassium 2289.2mg	0%

*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.

Source of Calories

Fat: 26.2%

Protein: 9.4%

Carbs: 64.4%