Low calorie Oreo cheesecake bars
You love Oreo’s but you’re trying to lose weight, what do you do? You make these low calorie Oreo cheesecake bars of course! Think a layer of crunchy Oreo cookie crust with a velvety cream cheese Oreo filling. It’s not just a low calorie dessert, it’s nothing short of a celebration!
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If happiness was a flavor, it would be Oreo. Who doesn’t love a sweet vanilla filling sandwiched between chocolate cookies? As yummy as Oreo’s are, they’re always made better in dessert form! These low calorie Oreo cheesecake bars have me in a chokehold – I am still in disbelief about how low calorie they are! These cheesecake bars have an Oreo base with a smooth cream cheese filling and chunks of crushed Oreo throughout – a perfect dessert if i’ve ever seen one!
I’ve never let a calorie deficit get between me and my evening sweet treat. I have been able to lose weight (and maintain it) whilst eating cheesecake! From the classic New York style cheesecake to the insanely good cinnamon roll cheesecake, I’ve had it all! These 91 calorie oreo cheesecake bars are the next addition to the long list of incredible low calorie desserts that don’t taste low calorie!
This recipe is so simple to make and stores really well in the fridge for a quick snack throughout the week. These cheesecake bars may be low in calories but they are certainly not low in flavor! So grab yoruself a bowl and whisk because you’re going to want to have a slice (or three)! 😏
Ingredients in low calorie Oreo cheesecake bars
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie Oreo cheesecake bars you will need:
Oreo cookies – We’ll be using Oreo’s for the base and to add to the filling.
Low-fat butter – To make the cheesecake base. You can opt for regular butter but the calories will increase.
Egg – Ensure the egg is at room temperature. To quickly get a refrigerated egg to room temperature, set it in a bowl of warm water for at least 10 minutes.
Philadelphia lightest – Philadelphia lightest is equivalent to 3% fat cream cheese, you can also use low-fat cream cheese here but the calories will differ slightly.
0% fat greek yogurt – I used 0% fat greek yogurt for this recipe. Not only does it add volume to the cheesecake, but it also creates the smoothest, creamiest cheesecake when mixed with cream cheese. It also adds that classic cheesecake tang which we all love. You can use any fat-free yogurt but the texture may be different.
Stevia – You can opt for any 0 calorie granulated sweetener.
Vanilla extract – No cheesecake is complete without a little vanilla!
Plain/all-purpose flour – A little flour helps the cheesecake set without the need for a water bath.
How to make low calorie cheesecake bars
- Pre-heat oven to 180ºC (350ºF). Line an 8×8 inch square cake tin with parchment paper and set aside.
- In a medium bowl, make the cheesecake base by mixing together the crushed Oreo cookies and the melted butter until well combined. Transfer the cookie crumbs to the square cake tin and spread to create an even layer.
- Bake the base for 10 minutes then set aside to cool while you make the filling.
- In a separate bowl, make the cheesecake filling by whisking together the egg, cream cheese, yogurt, vanilla, and stevia until smooth and well combined. Sift in the flour and whisk to combine.
- Fold in the crushed Oreo’s until well combined. Pour the filling over the baked base and bake for 25-35 minutes.
- Remove the cheesecake from the oven and let it cool to room temperature before transferring to the fridge to cool completely for at least 3 hours, overnight is preferred.
- Cut the cheesecake into 9 bars, serve and enjoy!
Top tips
Use room temperature ingredients – Ingredients that are all the same temperature incorporate better. That means you’ll be less likely to over-mix the batter to get a smooth, silky cheesecake! Leave the egg, cream cheese and yogurt out to reach room temperature before making the cheesecake.
Don’t over-mix the batter – Over mixing the batter only leads to one thing – cracks! No one wants to see cracks all over their cheesecake so make sure you whisk just until the ingredients are well combined and no more.
Strain the cheesecake batter – If you see any lumps in your batter, it’s better to strain it rather than continuing to whisk which risks over-mixing the batter. By straining the batter, you get all the lumps out without over-mixing!
More low calorie cheesecakes…
Low calorie Oreo cheesecake bars
Ingredients
Crust:
- 66 g (6 cookies) Oreo cookie crumbs
- 15 g reduced fat butter melted
Filling:
- 1 large egg room temperature
- 100 g Philadelphia lightest* room temperature
- 100 g fat-free yogurt room temperature
- 30 g stevia*
- 1 tsp vanilla extract
- 7 g plain/all-purpose flour
- 44 g (4 cookies) Oreo cookie crumbs
Instructions
- Pre-heat oven to 180ºC (350ºF). Line an 8×8 inch square cake tin with parchment paper and set aside.
- In a medium bowl, make the cheesecake base by mixing together the crushed Oreo cookies and the melted butter until well combined. Transfer the cookie crumbs to the square cake tin and spread to create an even layer. Bake the base for 10 minutes then set aside to cool while you make the filling.
- In a separate bowl, make the cheesecake filling by whisking together the egg, cream cheese, yogurt, vanilla, and stevia until smooth and well combined.
- Sift in the flour and whisk to combine. Fold in the crushed Oreo's until well combined. Pour the filling over the baked base and bake for 25-35 minutes.
- Remove the cheesecake from the oven and let it cool to room temperature before transferring to the fridge to cool completely for at least 3 hours, overnight is preferred.
- Cut the cheesecake into 9 bars, serve and enjoy!
Notes
Nutrition
