Oreo cheesecake is typically a decadent dessert that is not Weight Watchers-friendly. But, I had no doubt I could whip up a similar version and keep it tasty but low in points. You will not be disappointed! These Oreo cheesecake cups are creamy, sweet, and just the right amount of dessert to curb those sweet cravings.
If you’re used to making my lightened up desserts, you’re going to have these ingredients on hand. Oreo cheesecake cups are easy to make, don’t take long to prep, and keep well in the fridge. You can make them a day ahead of time for the best results, so when you’re ready to serve, you don’t have a huge mess to clean up. You can just sit and enjoy a creamy Oreo cheesecake cup!
Three reasons why you need to make this recipe!
You’d never pass up a (healthy) Oreo cheesecake cup.
For just 100 calories you can enjoy a creamy cheesecake, with the taste of the classic Oreo. They’re delectable and will quickly become a new dessert favorite.
Oreo cheesecake cups are good any time of year.
They’re sweet and creamy, making it a perfect summer time treat. But they’re also decadent and comforting, making it a good option for the holidays.
You don’t need professional cooking skills to create a delicious cheesecake.
The steps are simple and guide you to the most perfect, creamy, oreo cheesecake! You’ll find yourself whipping these up in no time.
Ingredients you need to make Oreo Cheesecake Cups:
- 6 oz light cream cheese, softened
- ½ cup nonfat plain Greek yogurt
- 2.5 tablespoons sugar
- 1.5 tablespoon flour
- 1 tablespoon light butter (I use Gay lea)
- 2 tablespoons 1% skim milk
- 1 egg
- 12 Oreo thin cookies
- 3 squares (30g) Lindt 70% dark chocolate
How to make Oreo Cheesecake Cups(step by step):
- Preheat the oven to 325F. Place 12 paper cup liners in a 12 hole regular size muffin tin, and place 1 Oreo thin on the bottom of each.
- In a bowl using an electric mixer, beat together the cream cheese, yogurt, sugar, flour, butter, egg, and milk until smooth and creamy.
- Divide the cream cheese mixture into the 12 Oreo cups.
- Melt the chocolate in the microwave in 30 second intervals, stirring in between each.
- Drop a small amount of melted chocolate into the middle of each cheesecake, then use toothpicks to make a swirl effect.
- Bake the cheesecakes for 25 minutes.
- Let them cool completely, then chill in the fridge for at least 1-2 hours.
Makes 12 Oreo cups. Nutrition info for 1 cup: Calories 109, Fat 5 g, Saturated fat 2.9 g, Carbs 11 g, Fiber .46 g, Sugars 7.8 g, Sodium 118 mg, Protein 3 g.
WW Points
- Light softened cream cheese 16 points
- Nonfat plain Greek yogurt 0 points
- Sugar 10 points
- All purpose flour 1 point
- Light butter 4 points
- Skim milk 0 points
- Egg 0 points
- Oreo thin cookies 21 points
- Lindt 70% dark chocolate 10 points
5 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 4-5 depending on your 0PP foods
Freestyle smart points- (blue & purple) 4 using WW recipe builder
Smart points- (green) 5 using WW recipe builder
Points plus- 3 using PP calculator
Different ways to change up this recipe:
- To make these even lower in points, use fat free cream cheese. It’s a zero point food and can be found at Walmart. Great Value is the only brand I’ve seen that offers fat free cream cheese.
- You can use Lily’s no sugar added dark chocolate baking chips instead of Lindt dark chocolate if you prefer. It would save a minimal amount of points.
- You can omit the chocolate drizzle and do a caramel drizzle instead if you prefer. I suggest Smucker’s sugar free caramel topping. You could also just add crushed Oreos to the finished cheesecakes for a cute topping.
Tips and Tricks for Making Oreo Cheesecake Cups:
- The longer you chill the cheesecakes, the easier they will come out of the paper liners. I suggest leaving them in the fridge overnight if you can. It saves time on the day of serving!
- Chocolate holds its shape even if it’s melted, which is why 30 second microwave intervals and stirring is so important. If you just stick the chocolate in the microwave for 1-2 minutes, it’ll burn.
- These cheesecake cups keep well in the fridge for up to 7 days. You can also freeze them in a sealed container for up to 3 months. I suggest making a large batch and freezing them so you can just pull a few out as needed.
Similar recipes you’ll enjoy:
Oreo Cheesecake Cups
Ingredients
- 6 oz light softened cream cheese
- 1/2 cup non fat plain greek yogurt
- 2.5 Tbsp sugar
- 1.5 Tbsp flour
- 1 Tbsp light butter, I use Gay lea
- 2 Tbsp milk, I used 1%
- 1 egg
- 12 oreo thin cookies
- 3 squares, 30g Lindt 70% dark chocolate
Instructions
- Preheat the oven to 325F. Place 12 paper cup liners in a 12 hole regular size muffin tin, and place 1 Oreo thin on the bottom of each.
- In a bowl using an electric mixer, beat together the cream cheese, yogurt, sugar, flour, butter, egg, and milk until smooth and creamy.
- Divide the cream cheese mixture into the 12 Oreo cups.
- Melt the chocolate in the microwave in 30 second intervals, stirring in between each.
- Drop a small amount of melted chocolate into the middle of each cheesecake, then use toothpicks to make a swirl effect.
- Bake the cheesecakes for 25 minutes.
- Let them cool completely, then chill in the fridge for at least 1-2 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
These look so good! Wondering if they would freeze well or do you think they would get soggy when defrosted? Thanks for all your great recipes!
Hi Danielle, you are very welcome.. They might get a bit soggy, but I would think they will be ok to freeze
Made these tonight. Couldn’t wait for them to really cool but it was still tasty. I’m sure they will be even better tomorrow. I like that there aren’t really any diet ingredients so my family will help me eat them!
I am glad you enjoyed them and hope everyone else does 🙂
Tried this recipe today. So easy and they were absolutely delicious! If i use stevia I stead of sugar does it reduce the points?
Hi Dana, so glad you enjoyed them, yes stevia would definitely reduce points, best to build the recipe in the WW app to get the accurate point count
Hi, what can be substituted for the greek yogurt?
Thanks
These are fantastic! I made them yesterday exactly the way you wrote it. I made them again today (yes, they were so good, our family devoured them in 24 hours!) with one substitution. I used vanilla-flavored Light & Fit nonfat Greek yogurt instead of the plain yogurt. It made them a little creamier and slightly sweeter, with less calories!
I am so grateful to you for this website. You’ve made our weight loss journey so much easier and tastier!
Hi Jenny, Yay, I am so glad everyone enjoyed them 🙂 I love the idea of changing up the yogurt flavor… Thank you for your kind words 🙂
I absolutely LOVE these little cheesecakes! They are delightfully creamy with a bit of crunch from the cookie. I can indulge in my love of cheesecake and control the portion size. Thank you so much for all of your great recipes!
Hi Arlene, I am so glad you enjoyed the cheesecakes, they are one of my favorites as well, and you are very welcome, I hope you continue to enjoy the recipes