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Low-Calorie Oreo Cheesecake - Creamy, Light, and Surprisingly Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 16 Oreo cookies (regular, not Double Stuf)
  • 2 tablespoons light butter, melted (or regular butter if preferred)
  • 1–2 teaspoons water, as needed to help the crumbs bind
  • 16 ounces reduced-fat cream cheese (Neufchâtel), softened to room temperature
  • 1 cup nonfat plain Greek yogurt (not flavored)
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup zero-calorie sweetener that measures like sugar (such as erythritol or allulose)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cornstarch (or 1 1/2 tablespoons all-purpose flour)
  • 1/4 teaspoon fine salt
  • 6 Oreo cookies, roughly chopped
  • Light whipped topping or a small dollop of whipped cream
  • 1–2 Oreos, crushed for garnish

Method
 

  1. Prep the pan: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly mist the sides with nonstick spray.
  2. Make the crust: Pulse 16 Oreos in a food processor until fine. Add melted light butter and pulse. If it looks too dry, sprinkle in 1–2 teaspoons of water until it holds together when pressed. Press firmly into the pan, going slightly up the sides.
  3. Par-bake the crust: Bake for 8 minutes. Set aside to cool while you make the filling. Keep the oven at 325°F.
  4. Beat the cream cheese: In a large bowl, beat softened reduced-fat cream cheese with a hand mixer on medium until completely smooth, about 1–2 minutes. Scrape the bowl well.
  5. Add yogurt and sweeteners: Beat in Greek yogurt, granulated sugar, zero-calorie sweetener, vanilla, salt, and cornstarch until smooth. Avoid overmixing, which can add air and cause cracks.
  6. Add eggs: Beat in the eggs one at a time on low speed, just until incorporated. Scrape down the bowl as needed.
  7. Fold in Oreos: Gently fold in the 6 chopped Oreos with a spatula.
  8. Prepare for gentle baking: Wrap the outside of the springform pan with two layers of heavy foil to protect from water. Set the pan into a larger roasting pan for a simple water bath.
  9. Pour and bake: Pour the filling over the crust. Place the roasting pan in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform. Bake 45–55 minutes, until the outer 2 inches are set but the center still jiggles slightly.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. This slow cool helps prevent cracks.
  11. Chill to set: Remove from the water bath, take off the foil, and cool to room temperature. Cover and chill at least 6 hours, preferably overnight.
  12. Slice and serve: Run a knife around the edge, release the springform, and slice into 12 pieces. Add a small swirl of light whipped topping and a sprinkle of crushed Oreos if you like.