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White Chocolate Oreo Cheesecake

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

Makes 8 servings 

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

Mint Chocolate Oreo Cheesecake

Lemon Cheesecake

Plain Jane Cheesecake

Pumpkin Pie Cheesecake

White Chocolatier Cheesecake 

 

How did this Low Point Cheesecake came to be?

Creamy rich cheesecake has always been a favorite of mine. In fact instead of birthday cake-I always prefer having cheesecake as my birthday dessert.  I just love the  rich, decadent dense, smooth, and creamy consistency it has.

 After being a WW ( Weight Watchers) member for so many years,  I was determined to create a cheesecake recipe that would curb my craving for cheesecake without having to use my weekly points for.  I needed an alternative to the full fat cheesecake that I could enjoy weekly rather than on special occasions.  I created this Low Point Cheesecake recipe just a few months after the Freestyle Program announced the new zero point foods which included eggs and non fat plain Greek yogurt. I spent months developing what I feel is the BEST alternative to cheesecake you’ll find that is low in points.  To keep it low in points-I deicide to make it crustless. Now, you can add a crust if you desire. But-what I really love about this cheesecake recipe is that it’s low in calories, low in points, but high in protein, and makes for a delicious guilt free dessert.

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. The non fat Greek Yogurt and the sugar free pudding are used as an alternative for cream cheese that is used to make the full fat cheesecakes. 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 may vary with this substitution.
  • Vanilla extract
  • Oreo thins (crushed)
  • 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.
  • Sweetener: For this cheesecake I use Lakanto Monkfruit 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
Lakanto Classic Sweetener
Lakanto Monkfruit Sweetener

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

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

What do I bake my cheesecake in?

 I use this 9-inch Springform pan.  You can also use a 9-inch pie dish if you wish.

Ingredients:

  • 3 eggs or 3/4 cup liquid egg substitute 
  • 3 cups plain nonfat greek yogurt (I recommend using Fage or Chobani)
  • 1 (1 oz.) small box instant sugar free/fat free white chocolate flavor pudding.
  • 2 tsp vanilla extract
  • 10 Oreo thins (crushed)
  • 3 Tbsp zero point white granulated sugar substitute ( I recommend  Lakanto Classic Monkfruit Sweetener  )
    •  I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.

Directions:

  • Preheat oven to 350 degrees.
  • In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk. Add yogurt, & dry pudding, mix well. Then fold in the crushed Oreos.
  • Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
  • Bake for 30 minutes. 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.
  • It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
  • Store in refrigerator on a paper plate & cover with a paper towel and then plastic wrap to help absorb moisture for up to a week. You can also freeze it for up to a month.

    Author Notes:

  • 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.
  • It’s recommended to chill overnight before eating.
  • It can take up to 12 hours for the texture and flavor to completely set in.
  • The longer it chills the better it tastes.
  • It is best to mix the ingredients by hand using a hand whisk. That way the yogurt stays nice and thick.
  • I recommend using a thick non fat Greek yogurt such as: Chobani or Fage. There is a big difference in how the cheesecake sets when you use a thicker yogurt.

Makes 8 servings

3-4 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8

White Chocolate Oreo Cheesecake

White Chocolate Oreo Cheesecake

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

Author: thepounddropper.com

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 (I recommend using Fage or Chobani)
  • 1 (1 oz.) small box instant sugar free/fat free white chocolate flavor pudding.
  • 2 tsp vanilla extract
  • 10 Oreo thins (crushed)
  • 3 Tbsp zero point white granulated sugar substitute ( I recommend Lakanto Classic Monkfruit Sweetener  )

Instructions

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk. Add yogurt, & dry pudding, mix well. Then fold in the crushed 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 a paper towel and then plastic wrap to help absorb moisture for up to a week. You can also freeze it for up to a month.

Makes 8 servings 

3-4 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    • Toppings are extra points.

    Smartpoints: GREEN: 3 SmartPoints 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

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 184Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 234mgCarbohydrates: 16gNet Carbohydrates: 15gFiber: 1gSugar: 5gProtein: 12g

    The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

     

    Maxine Fischer

    Tuesday 7th of July 2020

    I am obsessed with your cheesecakes! They’ve been a game changer for me on my WW journey!! Wondering if you could point me in the right direction to find more SF/FF pudding flavors... all I can find locally r butterscotch, vanilla, chocolate, cheesecake & banana cream. Would love to have lemon & white chocolate! HELP!! TYIA!!

    Kristie

    Monday 27th of April 2020

    Hi!

    I made this cheesecake but accidentally used plain yogurt not Greek. It tastes pretty good but after cutting a slice I noticed a yellow liquid at the bottom of the dish. Do you think that is normal or it was not cooked enough? We let it chill overnight.

    Thanks! Kristie

    Lindsay Kehl

    Monday 27th of April 2020

    Hi Kristie

    Thanks for reaching out. The liquid that you see at the bottom of the dish is whey that is condensation that settles at the bottom of the cheesecakes. That is normal to see regardless if you use plain or Greek yogurt. After making these cheesecakes weekly I notice that the thicker Greek yogurt and the less you mix it the less condensation it will have.

    It will evaporate after being stored in the refrigerator for a few days. I like to store the slices in separate containers for meal prep and that helps with that.

    Thank you,

    Linds

    Michele Stiles

    Friday 13th of December 2019

    I love your cheesecake recipes. They are just luscious. I experimented with it a bit and found that I like to put two small boxes or one 1 large box of pudding mix in with about a half cup of water. I found that really improves the consistency. It ups the points just a tiny bit but it is so worth it.

    Rachel

    Wednesday 14th of August 2019

    How many calories is the whole cake?

    Butterscotch Cheesecake - Pound Dropper

    Friday 2nd of August 2019

    […] White Chocolate Oreo Cheesecake […]

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