Craving the rich, creamy delight of cheesecake with the irresistible crunch of Oreos? This Oreo Cheesecake is a perfect blend of indulgence and balance, offering all the deliciousness of a traditional cheesecake but with a lighter twist. Whether you’re celebrating a special occasion or just satisfying a sweet tooth, this recipe delivers a decadent experience while keeping things mindful.
With a velvety smooth filling, a crunchy Oreo crust, and a hint of vanilla, every bite melts in your mouth. The best part? You don’t need to compromise on flavor to enjoy a dessert that fits into a balanced lifestyle.
Why You’ll Love This Recipe
Lightened-Up Indulgence: All the flavor, less of the guilt.
Easy to Make: Simple steps for a show-stopping dessert.
No Complicated Ingredients: Uses everyday kitchen staples.
Perfect Texture: A creamy filling with a crispy Oreo base.
Great for Any Occasion: From celebrations to weekend treats, this cheesecake is always a hit!
Ingredients
For the Crust:
- 10 reduced-fat Oreo cookies, crushed
- 2 tbsp unsalted butter, melted
For the Filling:
- 8 oz light cream cheese, softened
- ½ cup Greek yogurt (plain, nonfat or low-fat)
- ¼ cup sugar substitute (erythritol, stevia, or monk fruit)
- 1 tsp vanilla extract
- 1 large egg
- 3 Oreo cookies, crushed (for mixing into the batter)
For the Topping (Optional):
- 2 tbsp light whipped topping
- 1 Oreo cookie, crushed (for garnish)
Instructions
Prepare the Crust
- Preheat the oven to 325°F (163°C) and grease an 8-inch springform pan or line a muffin tin with liners for mini cheesecakes.
- Crush the Oreo cookies into fine crumbs and mix with the melted butter.
- Press the mixture firmly into the bottom of the pan.
- Bake for 5 minutes, then set aside to cool.
Make the Cheesecake Filling
- In a bowl, beat the light cream cheese until smooth.
- Add the Greek yogurt, sugar substitute, and vanilla extract, mixing until fully combined.
- Beat in the egg until just incorporated (avoid overmixing).
- Gently fold in the crushed Oreos for a delicious cookie surprise in every bite.
Assemble & Bake
- Pour the filling over the cooled crust, smoothing it evenly.
- Bake for 20–25 minutes (for a whole cheesecake) or 15–18 minutes (for mini cheesecakes) until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool gradually for 10 minutes before transferring to the fridge.
- Chill for at least 3 hours (or overnight) for the best texture.
Add Toppings & Serve
- Just before serving, spread or pipe light whipped topping over the cheesecake.
- Sprinkle with crushed Oreos for extra crunch.
- Slice and enjoy!

Nutritional Information (Per Serving, Based on 8 Servings)
Calories: 170 | Protein: 6g | Carbs: 18g | Fat: 8g | Fiber: 1g
Tips for Success
- Don’t Overmix the Batter: This prevents cracks in the cheesecake.
- Use a Water Bath (Optional): Place a pan of water in the oven while baking to help keep the texture smooth and prevent drying out.
- Chill Completely: The longer it chills, the better the flavor and texture. Overnight is ideal!
- Make It Mini: Bake in a muffin tin for perfectly portioned cheesecakes.
- Customize the Flavor: Try different Oreo flavors, or add a hint of espresso powder for a mocha twist.
Why This Recipe Works
- Balanced Ingredients: Using light cream cheese and Greek yogurt reduces calories while keeping the creamy texture.
- Lower Sugar Option: Sugar substitutes keep it sweet without the extra carbs.
- Familiar Flavors: Oreo cookies bring the nostalgic taste of a childhood favorite.
- Portion Control Friendly: Easily made into single-serve portions for better serving control.
This Oreo Cheesecake proves that you don’t have to sacrifice flavor to enjoy a delicious, indulgent dessert. With a rich and creamy filling, a crunchy cookie crust, and a hint of sweetness, it’s the perfect balance of indulgence and lightness. Whether served at a party or as a weekend treat, this cheesecake is bound to impress without overcomplicating your efforts in the kitchen.
Enjoy a slice, savor the flavor, and celebrate dessert the smart way!
Oreo Cheesecake: The Ultimate Dessert for Cookie Lovers
8
15
minutes50
170
kcalIngredients
For the Crust:
10 reduced-fat Oreo cookies, crushed
2 tbsp unsalted butter, melted
For the Filling:
8 oz light cream cheese, softened
½ cup Greek yogurt (plain, nonfat or low-fat)
¼ cup sugar substitute (erythritol, stevia, or monk fruit)
1 tsp vanilla extract
1 large egg
3 Oreo cookies, crushed (for mixing into the batter)
For the Topping (Optional):
2 tbsp light whipped topping
1 Oreo cookie, crushed (for garnish)
Instructions
- Prepare the Crust
Preheat the oven to 325°F (163°C) and grease an 8-inch springform pan or line a muffin tin with liners for mini cheesecakes.
Crush the Oreo cookies into fine crumbs and mix with the melted butter.
Press the mixture firmly into the bottom of the pan.
Bake for 5 minutes, then set aside to cool. - Make the Cheesecake Filling
In a bowl, beat the light cream cheese until smooth.
Add the Greek yogurt, sugar substitute, and vanilla extract, mixing until fully combined.
Beat in the egg until just incorporated (avoid overmixing).
Gently fold in the crushed Oreos for a delicious cookie surprise in every bite. - Assemble & Bake
Pour the filling over the cooled crust, smoothing it evenly.
Bake for 20–25 minutes (for a whole cheesecake) or 15–18 minutes (for mini cheesecakes) until the center is set but slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool gradually for 10 minutes before transferring to the fridge.
Chill for at least 3 hours (or overnight) for the best texture. - Add Toppings & Serve
Just before serving, spread or pipe light whipped topping over the cheesecake.
Sprinkle with crushed Oreos for extra crunch.
Slice and enjoy!
Notes
- Don’t Overmix the Batter: This prevents cracks in the cheesecake.
Use a Water Bath (Optional): Place a pan of water in the oven while baking to help keep the texture smooth and prevent drying out.
Chill Completely: The longer it chills, the better the flavor and texture. Overnight is ideal!
Make It Mini: Bake in a muffin tin for perfectly portioned cheesecakes.
Customize the Flavor: Try different Oreo flavors, or add a hint of espresso powder for a mocha twist.