Reduced Fat Oreo Cheesecake

I initially planned to title this post “Low-Fat” Oreo Cheesecake.  But after a few moments of pondering, I realized that low-fat is a pretty misleading term.  Like so many popular expressions, the meaning of low-fat is relative; depending on context, low-fat could mean anything.  Yes, Barney’s does have sales – but does 15% off a $300 tank top really do me any favors?  And sure, my 20 minutes on the elliptical qualifies as a tough workout – anything’s more vigorous than spending time on the couch, right?!


But unlike its ambiguous friend, Reduced-Fat means what is says: less fat than your typical intake.  Creamy and rich, my cheesecake maintains all the delicious flavor of traditional recipes while saving on fat, calories, and cholesterol.  Plus, there’s Oreos involved, so clearly this is going to be kick-ass.  Dying to hear more?  You should be!

my perfectly patted-down crust!

I first made this recipe for my Mom’s birthday last year.  A smashing success – I’m very modest – I decided to go for a repeat and make it again this past weekend.  To celebrate Mom’s big day, I planned a perfect casual Sunday: a Live-Jazz boozy brunch at a local West Vill restaurant {Garage} followed by presents, coffee & cake back at my apt.  My Surf & Turf Eggs Benedict deliciously complimented my mimosas, while Mom, Dad and Dave enjoyed steak & eggs and screwdrivers.   With good food, good drinks, and live music adding a cool, relaxing vibe, Garage was the ideal place for a laid-back birthday brunch.

me, mom & dad at brunch!

Back at my apt, my sister & I – we missed you Ca! – gifted my Mom with a gorgeous Michael Kors poncho sweater she had her eye on, then indulged in some cake.  To be fair, my cheesecake wasn’t the most aesthetically appealing cake you’ve ever seen.  Cheesecake is tricky to bake: from overmixing and trapping air in the batter to cooling too quickly, cheesecake has a tendency to crack.  I slightly overbaked my cake, causing prominent cracks on the surface.  Though far from flawless, the good news is that cracking has no impact whatsoever on taste – pretty or not, it was delicious as ever!

back to cooking: mixing my batter


ready to bake!

So yes, my execution needs a bit of work, but hey, I’m not perfect!  At the very least, I’ve still managed to crack the secret to a “healthier” cheesecake:

  1. Use Reduced Fat Cream Cheese
  2. Replace Sour Cream with Non-Fat Greek Yogurt
  3. Cut out half the Sugar
My recipe tweaks lighten-up the nutrition without skimping out on flavor or texture.  Throw in an extra-thick Oreo Cookie Crust, and you’ve got a cheesecake worthy of any celebration, especially a special birthday 🙂

Reduced Fat Oreo Cheesecake


  • 16 oz Philadelphia 1/3 Less-Fat Cream Cheese
  • 1/2 cup Plain Non-Fat Greek Yogurt
  • 1/4 cup Sugar
  • 1/8 cup Splenda Sugar
  • 1 Large Egg
  • 2 Egg Whites
  • 2 1/2 tbsps All-Purpose Flour
  • 1/2 tsp Vanilla Extract
  • 1 box Oreo Cookies (15.5 oz)
  • 3 tbsps Light Butter
  • Crisco to grease


  1. Place 2 1/2 rows of Oreos into Ziploc Bag. With bottom of saucepan, smash cookies until well crushed. Set aside 1/2 cup of crumbs for batter, then place remainder into large bowl.
  2. Melt butter over low flame, then pour over large bowl of cookie crumbs. Stir thoroughly until all crumbs are damp, then add to well-greased 8″ X 8″ pan. Using your fingers, press crumbs evenly into bottom of pan to create a crust, working from the corners inwards. Once finished, place in refrigerator to solidify.
  3. In large bowl, mix room temperature cream cheese with greek yogurt, sugar, splenda sugar, and vanilla, stirring until smooth. Next add flour, then eggs. Finally add spare 1/2 cup cookie crumbs, making sure all ingredients are well combined.
  4. Pour batter over Oreo crust, then bake at 325F for 40 minutes until center is almost set. Allow to cool with oven-door propped open, then cover and transfer to refrigerator. Serve 12 – 24 hours later, topping with additional Oreo cookies if desired.

>> Cake is almost set when center slightly jiggles when you move the pan.


yes, it’s rather imperfect looking.. but I tried to make it more presentable!


happy birthday mom!


its what’s inside that counts – and this cake is heavenly! love that crust 🙂



See how my Reduced Fat Cheesecake stacks up against Sara Lee & Entenmann’s – the difference is significant.  And any bakers out there with advice on how to not crack your cheesecake, please share in the comments below!



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