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Mint Oreo Chocolate Cheesecake

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A low point Mint Oreo Chocolate Cheesecake made with Greek yogurt makes for guilt-free sweet dessert.

Servings: Makes 8 servings 

GREEN: 3 SmartPoint per serving if using 3/4 cup liquid egg substitute or 4 SmartPoints per serving if using 3 whole eggs

BLUE: 2 SmartPoints per serving

PURPLE: 2 SmartPoints per serving

 

These cheesecakes are a staple in my weightless journey. Be sure to check out these other flavors as well:

WHITE CHOCOLATE OREO CHEESECAKE

LEMON CHEESECAKE

PLAIN JANE CHEESECAKE

PUMPKIN PIE CHEESECAKE

WHITE CHOCOLATIER CHEESECAKE 

 

What Ingredients do I use to make this Cheesecake?

Non Fat Greek Yogurt:

The non fat Greek yogurt is the main ingredient for this cheesecake. It is used as a cream cheese substitute that is usually found in a classic cheesecake recipe. I recommend using a thick non fat Greek yogurt-Fage or Chobani are both great brands. They are super thick-which is exactly what you want. The thicker the yogurt, the better the texture will be for this cheesecakes. The one thing to keep in mind is that all yogurt contains whey.

Have you have ever opened a container of yogurt and have notice a thin layer of clear liquid is sitting on top?  That liquid is known as whey. Whey is rich in milk-protein and can also contain some of the milk’s nutrients, including calcium and vitamin D. Since yogurt tends to carry a lot of whey, you may notice the whey sitting on top of the cheesecake after it has chilled in the fridge for 12 hours. Let me reassure you..this is normal..and that “whey” or liquid will eventually evaporate after a few days. You can place a sheet of parchment paper over the top of the cheesecake which will help absorb some of the whey. 

Sugar Free Pudding:

The sugar free pudding is used as a thickening agent and gives these low point cheesecake flavor. When the pudding is combined with the non fat Greek Yogurt and eggs it makes the texture nice and thick. You may substitute the sugar free Jell-o pudding for regular. The point value would be 2 point per slice, if sliced into 10 servings. 

Eggs:

These low point cheesecakes rely on eggs for their thickening power. Thickening will occur when raw egg proteins unwind and link together, which is what happens when eggs cook. If you are watching your cholesterol-you may substitute the whole eggs for egg whites, but you’ll need 6 egg whites instead of 3 whole eggs. If you are following the WW GREEN plan you may substitute the 3 eggs for 3/4 cup liquid egg substitute which lowers the point value per serving. 

 

Sweetener:

For this cheesecake I use Lakanto Monkfuit Sweetener to sweeten the cheesecake. This is my recommended sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monk fruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

Click HERE to purchase the Lakanto Monkfruit Sweetener.

Save 20% on all non sale items with promo code: pound20

 

What could I use for a low point crust?

Want to add a crust to this cheesecake? May I suggest using my Lightened Up Graham Cracker Crust is perfect. It’s only 4 Freestyle Smart Point per serving and adds a delicious graham cracker taste to the cheesecake.

You can find the recipe here.

What do I use to bake my cheesecake in?:

 I use this 9-inch Springform pan.  A 9-inch pie dish would work as well.

 

 

Ingredients:

 

Directions:

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk. Add dry pudding, mix well, then add yogurt. Mix again. Fold in crushed mint Oreos.
  3. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
  4. Bake for 30 min. It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
  5. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
  6. Store in refrigerator on a paper plate, cover with plastic wrap leaving the sides open to help absorb moisture for up to a week.

Servings: Makes 8 servings 

GREEN: 3 SmartPoint per serving if using 3/4 cup liquid egg substitute or 4 SmartPoints if using 3 whole eggs

BLUE: 2 SmartPoints per serving

PURPLE: 2 SmartPoints per serving

Note:

  • You can substitute regular chocolate fudge pudding mix in place of the sugar free/fat free pudding mix. It would increase the Smart Point by 2 Freestyle SmartPoints per serving. 
Yield: 8

Mint Oreo Chocolate Cheesecake

Mint Oreo Chocolate Cheesecake

A low point cheesecake made with Greek yogurt makes for guilt-free sweet dessert.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 40 minutes

Ingredients

  • 3 eggs or 3/4 cup liquid egg substitute
  • 3 cups plain nonfat Greek yogurt
  • 1 (1 oz) small box instant sugar free/fat free chocolate fudge flavor pudding.
  • 1/2 tsp peppermint extract
  • 10 crushed Oreo mint thins
  • 3 Tbsp zero point white granulated sugar substitute

Instructions

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk. Add dry pudding, mix well, then add yogurt. Mix again. Fold in crushed mint Oreos.
  3. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
  4. Bake for 30 min. It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
  5. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
  6. Store in refrigerator on a paper plate, cover with plastic wrap leaving the sides open to help absorb moisture for up to a week.


Servings: Makes 8 servings 

GREEN: 3 SmartPoint per serving if using 3/4 cup liquid egg substitute or 4 SmartPoints per serving if using 3 whole eggs

BLUE: 2 SmartPoints per serving

PURPLE: 2 SmartPoints per serving

Notes

kal

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 184Total Fat: 3gSaturated Fat: 1gCholesterol: 4mgSodium: 234mgCarbohydrates: 16gNet Carbohydrates: 15gFiber: 1gSugar: 5gProtein: 12g

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Alison

Saturday 17th of March 2018

I liked the flavor but my texture was off. Any ideas?

Pounddropper

Saturday 17th of March 2018

It could take up to 12 hours for the texture to completely set. It usually takes almost 18 hours for it to be completely set. The other thing I have seen is if the eggs weren’t added and mixed first before the pudding and yogurt. That can cause the cheesecake to not set up correctly?

Mary Pugh

Monday 5th of March 2018

Sorry ...I place the paper towel on top the cheesecake, or beside it and then cover all with plastic wrap in the fridge... change paper each time I remove some cheesecake... amazing how much liquid is absorbed... keeps the cake “fresher” longer.

Mary Pugh

Monday 5th of March 2018

2 points for 1/8 of a slice? Or 2pts for 1/8 of the whole? I have found that if I drain the yogurt overnight in a sieve it isn’t as runny, or if I bake same day I place a layer of clean paper towels to absorb the excess liquid... I love your variations!

Pounddropper

Monday 5th of March 2018

It’s 2 points per slice. Makes 8 slices. So yes, 1/8 of a pie for 2sp. Yes. The yogurt does carry quite a bit of moisture. And I love that idea about the draining as well as the paper towel. Thanks for sharing that!

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