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
- ½ cup non fat plain greek yogurt
- 2.5 tablespoon sugar
- 1.5 tablespoon flour
- 1 tablespoon light butter I use Gay lea
- 2 tablespoon 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.
Victoria darby
Made these today and they are so lovely. Thank you for all you do my journey is easy because of you 🙂
Drizzle
You are very welcome, so glad you enjoyed the cheesecakes 🙂
Gail
You are so creative with the recipes ??❤️ I am obsessed with your blog! Thank you so much for creating and sharing!
Drizzle
Thank you so much Gail 🙂 I am so glad you are enjoying the recipes
Sara
Thanks! This looks so good!
Do you think these could be made without the cookie? What changes would you make in that case?
Thanks again! Love your recipes!
Drizzle
Hi Sara, the cookie provides a base for them so to speak, I'm not sure how they'd hold up without them
Aubrey Diaz
These look amazing...What can we make with the Thin Lemon? They are my favorite!!!
Drizzle
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
Karen Rott
I just was thinking the same thing but was thinking of swirling raspberries into the cheesecake mixture!
Drizzle
Yum, sounds delicious!
Metty
Thx, they turned out great
Drizzle
Glad you enjoyed them 🙂
Kelly
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
So glad you enjoyed them Kelly, I think there is lots you can do with the filling 🙂
Donna
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
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
Donna
Thanks so much! I can’t wait to try this recipe.
Diane
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
Hi Diane, happy you found me and I hope you enjoy all the recipes 🙂
Judy
Can I use non fat milk, that’s all I ever keep in the house
Drizzle
I think that will be fine 🙂
Tina
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
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
Denise skipworth
Hi
How much yoghurt is half s cup sorry if this sounds stupid just unsure what size cup to use.
Many thanks
Denuse
Drizzle
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
Rhonda Moody
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
Hi Rhonda, aww that just made my day 🙂 I get the sweet tooth believe me!! So glad you are both enjoying the recipes 🙂
Debby
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
I hope everyone enjoyed them and you enjoyed the party 🙂
Barb
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
Thanks Barb, so glad you enjoyed them 🙂
Nikki
Hi these look awesome! I wondered though how many per serving? Please say more then 1!! Lol thanks!
Drizzle
Hi Nikki, the points are listed on the post, they are 4 SP each
Shelby
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
Hi Shelby, yay so glad you enjoyed them, thanks for your kind words 🙂
Jessica Y
Are we able to use Almond Milk? Or is it best to use regular milk
Drizzle
I think almond should work out ok
Kathy Jenkins
Is the chocolate that you use baking chocolate or regular candy bar chocolate?
Drizzle
It is regular chocolate, I use Lindt 70% dark
Pauline
I made these and they taste good but the bottom is a little wet, what did I do wrong?
Drizzle
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
Pauline
I did have them sit over night
Drizzle
Yes, they will get soggy a bit unfortunately.. best served the day you make them
Danielle
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!
Drizzle
Hi Danielle, you are very welcome.. They might get a bit soggy, but I would think they will be ok to freeze
Lori
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
I am glad you enjoyed them and hope everyone else does 🙂
Dana
Tried this recipe today. So easy and they were absolutely delicious! If i use stevia I stead of sugar does it reduce the points?
Drizzle
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
April
Hi, what can be substituted for the greek yogurt?
Thanks
Jenny
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!
Drizzle
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 🙂
Arlene
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!
Drizzle
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