Low Fat Oreo Cheesecake

Indulge guilt-free with this irresistibly creamy Low Fat Oreo Cheesecake, a lighter twist on a classic favorite! Made with reduced-fat cream cheese, fat-free Greek yogurt, and low-fat Oreo cookies, this dessert strikes the perfect balance between rich flavor and health-conscious ingredients. The velvety cheesecake filling, speckled with chunks of Oreos, sits atop a buttery Oreo crust for a treat that's as decadent as it is wholesome. Simple to prepare with just 20 minutes of prep time, this cheesecake is baked to perfection and chilled for an ultra-smooth texture. Perfect for special occasions or everyday indulgence, this low-fat dessert serves 12 and is destined to impress without the extra guilt. Make this Low Fat Oreo Cheesecake your new favorite sweet escape!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

Place 15 low-fat Oreo cookies in a food processor and pulse until fine crumbs form. Transfer the crumbs to a medium bowl.

Step 3

Melt 3 tablespoons of unsalted butter and pour it over the Oreo crumbs. Stir until the crumbs are evenly moistened.

Step 4

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Set aside.

Step 5

In a large mixing bowl, beat 16 ounces of reduced-fat cream cheese until smooth and creamy.

Step 6

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.

Step 7

Add 3 eggs, one at a time, beating slowly to fully incorporate each egg before adding the next.

Step 8

Mix in 2 tablespoons of cornstarch and 1 cup of skim milk until the batter is smooth.

Step 9

Break the remaining 5 Oreo cookies into small chunks and gently fold them into the cheesecake batter.

Step 10

Pour the batter over the prepared crust in the springform pan.

Step 11

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.

Step 12

Once done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar to cool slowly, about 1 hour.

Step 13

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Step 14

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

Serving size	(2034.8g)

Amount per serving	% Daily Value*
Calories	5549.0

Total Fat 191.3g	0%
Saturated Fat 86.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 919.6mg	0%
Sodium 4747.9mg	0%
Total Carbohydrate 876.0g	0%
Dietary Fiber 20.1g	0%
Total Sugars 528.7g
Protein 110.1g	0%

Vitamin D 281.8IU	0%
Calcium 1594.7mg	0%
Iron 27.9mg	0%
Potassium 3149.3mg	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: 30.4%

Protein: 7.8%

Carbs: 61.8%