I admit it. I do like cheesecake. And alright, Oreos really aren’t so bad either. And then there’s Berney; he LOVES both. So I figured I may as well make something that combined the two.
(Special shout-out to my ever-patient hand model, Berney, who is featured in the above photo!)
This is a skinny-fied version of regular cookies n’ cream cheesecake, which means we can all feel a little better about ourselves when we eat two pieces.
The recipe uses reduced-fat + fat-free cream cheese instead of regular cream cheese, but I promise your taste buds won’t even notice a difference. The filling is rich and creamy, as all good cheesecakes should be. And the Oreo cookie pieces and crust give it just the right amount of texture to meet all the requirements for a satisfying dessert. Let’s face it…can you really go wrong with Oreos, cream cheese and sugar?
- 24 Oreos, cream centers removed, and divided
- 1 Tbsp Earth Balance vegan butter, melted
- 3 egg whites
- 3 small scoops Trader Joe's 100% Pure Stevia powder, optional
- 2 (8 oz.) blocks ⅓ reduced-fat cream cheese, softened
- 1 (8 oz.) block fat-free cream cheese, softened
- ¾ cup granulated sugar
- 1 Tbsp white whole wheat flour (or all-purpose)
- 1 Tbsp vanilla extract
- Preheat oven to 300°F. Lightly coat a 9” springform pan with non-stick cooking spray.
- Add 18 of the Oreos (tops and bottoms) to a food processor and pulse into fine crumbs. Pour into a bowl.
- Add in the butter and 1 egg white, and stir until combined.
- Press into the bottom of the prepared pan. Bake for 12-15 minutes, and then cool completely.
- Crush the remaining 6 Oreos (tops and bottoms) into coarse pieces, about the size of a pea.
- Using an electric stand or handheld mixer, beat together the cream cheese and sugar until creamy.
- Mix in the remaining 2 egg whites, flour and vanilla.
- Add in the crushed Oreos, and stir by hand until just combined.
- Spread the filling over the cooled crust. Bake for 40-45 minutes, or until the center barely jiggles when shaken.
- Cool to room temperature, then cover with plastic wrap, ensuring it touches the top of the entire cheesecake. You can additionally cover the springform pan with a layer of tinfoil to better seal out any fridge odors. Chill for at least 8 hours.