Mint Oreo Chocolate Cheesecake Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix 1 cup crushed Oreo Thins Mint cookies with 2 tablespoons melted coconut oil or butter. Press the mixture into the pan to form the crust.
- Bake the crust for 8-10 minutes, then let it cool.
- In a mixing bowl, beat 2 cups non-fat Greek yogurt and 8 oz reduced-fat cream cheese until smooth.
- Add 1/2 cup sugar substitute, 1/4 cup cocoa powder, 1/2 teaspoon mint extract, and 1 teaspoon vanilla extract. Mix until combined.
- Beat in the eggs, one at a time, mixing gently.
- Fold in mini chocolate chips, if using.
- Pour the cheesecake mixture over the cooled crust and bake for 45-50 minutes or until set.
- Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours.
- Before serving, top with whipped topping and garnish with mint leaves and crushed Oreo Thins, if desired.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Oreo Thins Mint cookies (1 cup): 14 points
- Coconut oil (2 tbsp): 8 points
- Non-fat Greek yogurt (2 cups): 0 points
- Reduced-fat cream cheese (8 oz): 11 points
- Granulated sugar substitute: 0 points
- Unsweetened cocoa powder (1/4 cup): 2 points
- Mini chocolate chips (1/2 cup): 9 points
- Eggs (2 large): 0 points
- Fat-free whipped topping (1/2 cup): 1 point
Total Points: 45 Servings: 12 Points Per Serving: 4
Nutrition Information (Per Serving):
- Calories: 130
- Fat: 8g
- Protein: 7g
- Carbohydrates: 15g
- Sugar: 4g
- Sodium: 130mg
I await your comments! Enjoy!
