Oreo Cheesecake Cups
4-5PP, 4SP blue & purple, 5SP green
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Servings: 12
Author: Drizzle
- 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
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.
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
Serving: 1cup | Calories: 109kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 2.9g | Sodium: 118mg | Fiber: 0.46g | Sugar: 7.8g