All recipes, Baking, Dessert

Chocolate swirl oreo cheesecakes

March 18, 2018

I get a lot of requests to try and make a decadent recipe more Weight Watcher friendly, and I love a good challenge. One of my Facebook followers asked if I could “drizzle me skinny” these oreo cheesecake cups she found on the internet. I have several lightened up cheesecake recipes so I was confident I could make them and keep them point friendly. The end result was these delicious chocolate swirl oreo cheesecakes and they were a big hit in my house and did not last long at all. They would make a great Easter dessert and at only 4 smart points each you can enjoy one while staying on track. If you have a request feel free to send me an email [email protected] I’ll do my best to make it WW friendly.

Chocolate swirl oreo cheesecakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
4SP blue & purple, 5SP green/3PP
  • 6 oz light softened cream cheese
  • ½ 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
  1. Preheat 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.
  2. In a bowl using an electric mixer beat together your cream cheese, yogurt, sugar, flour, butter, egg and milk until smooth and creamy.
  3. Divide cream cheese mixture into your 12 oreo cups.
  4. Melt chocolate in the microwave, I find 30-second intervals turning after each works best.
  5. Drop a small amount of melted chooclate into the middle of each cheesecake, then use toothpicks to make a swirl effect.
  6. Bake cheesecakes for 25 minutes.
  7. Let cool completely, then chill in the fridge for at least 1-2 hours, the longer you chill them the easier they will come out of the paper liners, mine was actually in the fridge overnight, so this can easily be prepped the night before serving.
Freestyle smart points- (blue & purple) 4 using WW recipe builder
Smart points- (green) 5 using WW recipe builder
Points plus- 3 using PP calculator
Nutritional info- Calories 111.. Fat 5.6g..Sat fat 3g...Carbs 11.1g...Fiber 0.6g...Sugar 7.3g...Protein 3.2g using My Fitness Pal

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  • Avatar
    Reply Victoria darby March 20, 2018 at 8:08 pm

    Made these today and they are so lovely. Thank you for all you do my journey is easy because of you 🙂

    • Drizzle
      Reply Drizzle March 21, 2018 at 12:10 pm

      You are very welcome, so glad you enjoyed the cheesecakes 🙂

  • Avatar
    Reply Gail March 20, 2018 at 11:18 pm

    You are so creative with the recipes 👍🏼❤️ I am obsessed with your blog! Thank you so much for creating and sharing!

    • Drizzle
      Reply Drizzle March 21, 2018 at 12:12 pm

      Thank you so much Gail 🙂 I am so glad you are enjoying the recipes

  • Avatar
    Reply Aubrey Diaz March 21, 2018 at 5:10 pm

    These look amazing…What can we make with the Thin Lemon? They are my favorite!!!

    • Drizzle
      Reply Drizzle March 21, 2018 at 7:41 pm

      you could use the lemon cookies for these and maybe add some fresh lemon juice and zest to the cheesecake batter and leave out the chocolate

    • Avatar
      Reply Karen Rott March 23, 2018 at 9:05 am

      I just was thinking the same thing but was thinking of swirling raspberries into the cheesecake mixture!

      • Drizzle
        Reply Drizzle March 23, 2018 at 1:35 pm

        Yum, sounds delicious!

  • Avatar
    Reply Metty March 24, 2018 at 11:31 am

    Thx, they turned out great

    • Drizzle
      Reply Drizzle March 25, 2018 at 7:45 pm

      Glad you enjoyed them 🙂

  • Avatar
    Reply Kelly March 24, 2018 at 3:08 pm

    These were so much better than I was expecting!!! I’ll definitely be using the filling recipe again and tweaking it by using fruit. Love this!!!!

    • Drizzle
      Reply Drizzle March 25, 2018 at 7:50 pm

      So glad you enjoyed them Kelly, I think there is lots you can do with the filling 🙂

  • Avatar
    Reply Donna March 27, 2018 at 9:11 pm

    I love all of your recipes! I want to make this for Easter and was wondering do you spray the liners with cooking spray like Pam prior to placing the Oreo thin in? I wasn’t sure if it will be soggy if I do that or it is not needed

    • Drizzle
      Reply Drizzle March 28, 2018 at 2:20 pm

      Hi Donna, no I did not spray them, the key is letting them sit long enough in the fridge, don’t try taking them out too early, mine actually say overnight, it is not necessary but definitely for a few hours is best

  • Avatar
    Reply Donna March 28, 2018 at 7:40 pm

    Thanks so much! I can’t wait to try this recipe.

  • Avatar
    Reply Diane April 10, 2018 at 4:12 pm

    Just saw this new to your blog. You got my attention with chocolate/cheesecake. Who can resist. Between you and Skinny Kitchen I can’t keep up! Hope to make these very soon. Thanks to all you do for us.

    • Drizzle
      Reply Drizzle April 12, 2018 at 1:14 pm

      Hi Diane, happy you found me and I hope you enjoy all the recipes 🙂

  • Avatar
    Reply Judy April 11, 2018 at 11:06 am

    Can I use non fat milk, that’s all I ever keep in the house

    • Drizzle
      Reply Drizzle April 12, 2018 at 1:17 pm

      I think that will be fine 🙂

  • Avatar
    Reply Tina April 12, 2018 at 7:07 am

    I was wondering if you could use Stevia in place of the sugar and also use skim milk instead of 1% milk. That would lower the points more for me.

    • Drizzle
      Reply Drizzle April 12, 2018 at 1:19 pm

      Hi Tina, yeah I think you could but I am not sure on the points, you’d need to maybe build the recipe in your WW app

  • Avatar
    Reply Denise skipworth April 12, 2018 at 7:30 am


    How much yoghurt is half s cup sorry if this sounds stupid just unsure what size cup to use.

    Many thanks


    • Drizzle
      Reply Drizzle April 12, 2018 at 1:21 pm

      Sorry little confused by your question, maybe you live overseas? We use cup measurements here in Canada & U.S and we have a half cup , it is 125ml

  • Avatar
    Reply Rhonda Moody April 22, 2018 at 6:37 pm

    Just wanted to let you know that you are positively saving our lives on this WW journey with your sweet treat recipes! My husband is so grateful. Thank you so much for all you do!! We love your recipes!!

    • Drizzle
      Reply Drizzle April 24, 2018 at 12:41 pm

      Hi Rhonda, aww that just made my day 🙂 I get the sweet tooth believe me!! So glad you are both enjoying the recipes 🙂

  • Avatar
    Reply Debby April 27, 2018 at 10:59 am

    I have these little gems cooling right now-taking them to a party tonight. That way I ensure I can have dessert. I agree with all the comments; appreciate your creativity with recipes, trying them with lemon and sugar free raspberry jam middles. I love having so many options for my day to day as well as bringing to gatherings. Everyone loves the goodies I bring.

    • Drizzle
      Reply Drizzle April 28, 2018 at 2:47 pm

      I hope everyone enjoyed them and you enjoyed the party 🙂

  • Avatar
    Reply Barb April 29, 2018 at 10:19 pm

    I made these last night and enjoyed one after refrigerating overnight. It was very good! It satisfies my yen for cheesecake and the Oreo crust is so rich. It felt decadent and I really miss that. I check in often and look forward to trying other things like that carrot cake loaf. Thanks!

    • Drizzle
      Reply Drizzle May 1, 2018 at 11:02 am

      Thanks Barb, so glad you enjoyed them 🙂

  • Avatar
    Reply Nikki June 10, 2018 at 1:27 am

    Hi these look awesome! I wondered though how many per serving? Please say more then 1!! Lol thanks!

    • Drizzle
      Reply Drizzle June 10, 2018 at 11:12 pm

      Hi Nikki, the points are listed on the post, they are 4 SP each

  • Avatar
    Reply Shelby June 10, 2018 at 3:12 pm

    OMG these were incredible. I can’t stop thinking about them. They were soooo easy! Thank you for making Weight Watchers so much easier!

    • Drizzle
      Reply Drizzle June 10, 2018 at 11:13 pm

      Hi Shelby, yay so glad you enjoyed them, thanks for your kind words 🙂

  • Avatar
    Reply Jessica Y June 21, 2018 at 10:04 pm

    Are we able to use Almond Milk? Or is it best to use regular milk

    • Drizzle
      Reply Drizzle June 22, 2018 at 2:54 pm

      I think almond should work out ok

  • Avatar
    Reply Kathy Jenkins June 29, 2018 at 10:59 am

    Is the chocolate that you use baking chocolate or regular candy bar chocolate?

    • Drizzle
      Reply Drizzle June 29, 2018 at 2:51 pm

      It is regular chocolate, I use Lindt 70% dark

  • Avatar
    Reply Pauline April 24, 2019 at 9:37 pm

    I made these and they taste good but the bottom is a little wet, what did I do wrong?

    • Drizzle
      Reply Drizzle April 25, 2019 at 8:41 am

      Hi Pauline, hmmm I’m not too sure, it is so hard for me to know what when I am not there.. The bottom cookie part might go soggy after a day or two but they shouldn’t be right after making them

  • Avatar
    Reply Pauline April 25, 2019 at 11:29 pm

    I did have them sit over night

    • Drizzle
      Reply Drizzle April 27, 2019 at 9:31 pm

      Yes, they will get soggy a bit unfortunately.. best served the day you make them

  • Avatar
    Reply Danielle December 18, 2019 at 11:27 am

    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!

    • Drizzle
      Reply Drizzle December 19, 2019 at 1:37 pm

      Hi Danielle, you are very welcome.. They might get a bit soggy, but I would think they will be ok to freeze

  • Avatar
    Reply Lori May 9, 2020 at 9:18 pm

    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!

    • Drizzle
      Reply Drizzle May 12, 2020 at 7:57 pm

      I am glad you enjoyed them and hope everyone else does 🙂

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