Oreo Cheesecake Cups – Drizzle Me Skinny! Recipe enthusiasts

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): 

1. 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.
2. In a bowl using an electric mixer, beat together the cream cheese, yogurt, sugar, flour, butter, egg, and milk until smooth and creamy.
3. Divide the cream cheese mixture into the 12 Oreo cups.
4. Melt the chocolate in the microwave in 30 second intervals, stirring in between each. 
5. Drop a small amount of melted chocolate into the middle of each cheesecake, then use toothpicks to make a swirl effect.
6. Bake the cheesecakes for 25 minutes. 
7. 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: