Okay, I admit it. I’m going heavy on the Oreos this week. After eating all the cookies and cream bark, my cravings just intensified. But I wanted to be somewhat healthy, so here we go!
Cheesecake is exciting. I used to go to The Cheesecake Factory and inhale giant slices of peanut butter cookie dough cheesecake. It was really awesome until they stopped making it. Oh yeah, and until they posted their nutrition information. All of a sudden, I was horrified.
Okay, I know cheesecake is not a health food. Duh! So now and then, of course I’ll indulge. But I have to have cheesecake more often than “now and then,” so that’s why I decided to make this cheesecake!
It’s so pretty, isn’t it? All Oreo-tastic. I always feel happier when I see Oreos poking out of any dessert. And the fact that these Oreos are the reduced-fat variety is the icing on the cheesecake. You can enjoy all the wonderful cookies and cream goodness without feeling like you totally wrecked yourself.
The cheesecake batter uses reduced-fat cream cheese and Greek yogurt, which adds creaminess and a slightly tangier edge to the filling. You’ll notice that the cake itself is a little, well, skinnier when compared to its heftier, less healthy counterpart. I could have produced a thicker result by making it into a cheesecake bar in an 8 x 8 pan, but I wanted this to be thinner. Each slice is still rich with all the sugar and Oreos and cream cheese, so it’s a decadent treat without being too insane. However, if you want to make it into bars for a thicker cheesecake layer, feel free!
If not, be aware that the bottom crust is pretty thin as well. The idea is to have some cheesecake crust without having too much. More traditional cheesecakes have crust going up the sides of the cake. Here you get a good dose of crumbly Oreo base, but the cheesecake filling is predominant.
It’s so nice and light that you can even have a second slice without feeling like you’re about to burst. You won’t believe how creamy this is. For you Oreo lovers out there, this recipe provides a great way to have your cheesecake and enjoy those crunchy Oreos without any of the usual (and totally pointless) guilt. After all, with the cream cheese and yogurt, this thing is practically a protein bar, right? Talk about a win-win!
Find some Oreos and get your cookies and cream on. It’s cheesecake time!
- 1/2 package reduced-fat Oreos
- 1/3 cup butter, melted
- 16 oz. reduced-fat cream cheese, softened to room temperature
- 1/2 cup sugar
- 1 cup fat-free vanilla Greek yogurt (you can also use plain)
- 2 egg whites
- 1 egg
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
- 1/2 package reduced-fat Oreos
Preheat the oven to 350. Grease a 9″ spring form pan with cooking spray.
Using a food processor, pulse the Oreos until finely crushed. Add the Oreo crumbs to the butter and stir until the crumbs are moistened. Press the crumbs thinly onto the bottom of the pan. Bake for 5 minutes to set and then remove from the oven.
In the meantime, beat the cream cheese and sugar in the bowl of a stand mixer until smooth. Add the egg whites, egg, yogurt, vanilla and lemon juice and beat once more until combined, scraping down the sides of the bowl as needed.
Reserve a few Oreos (4-5). Take the rest and, using your fingers, crumble the Oreos into the cheesecake batter, making large chunks. Fold the chunks gently into the batter.
Pour the filling into the crust and top the batter with the reserved Oreos, crumbling them once again with your fingers.
Put the cheesecake in the oven and bake for 35 minutes until the edges are browned and the cheesecake is set. Cool completely.
Refrigerate for several hours or overnight. Cut into slices and indulge away!