Skinny Oreo Cheesecake Bars

Prep Time: 10 minutes. Cook time: 25 minutes. Chill time: 3 hours. Total time: 3 hours, 35 minutes.

Yields: 8x8 pan; 16 bars


20 Oreo's, divided (2 rows of a 15.25 oz. package. I used Double Stuf)

2 tablespoons butter, melted

8 oz. reduced fat cream cheese, softened

3/4 cup Greek yogurt 

2 egg whites (Mine were room temperature, but original recipe does not specify.)

1/4 cup sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice (fresh or bottled)

2 teaspoons vanilla extract


1. Preheat oven to 325 degrees. Line an 8x8 pan with aluminum foil (with extra hanging over the edges) and spray with cooking spray. Set aside. 

2. Roughly chop 6 of the 20 Oreo's with a blender, food processor or rolling pin. Set aside.

3. In a food processor or blender or with a rolling pin, crush remaining 14 Oreo's until they are fine crumbs. In a bowl, mix together Oreo's and melted butter until all crumbs are moistened. Press mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes. Remove from oven and cool completely.

4. Increase oven temperature to 350 degrees. Using an electric mixer on a low-medium speed, beat cream cheese for 1 minute. Beat in yogurt, egg whites, sugar and flour until mixture is smooth and creamy, about 3 full minutes. Add lemon juice and vanilla and beat for an additional 1 minute. Fold in chopped Oreo's.

5. Spread filling on top of cooled crust. Bake for 25-28 minutes, covering with aluminum foil at the 20-minute mark to prevent browning. 

6. Remove from oven and allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least three hours. When ready to serve, lift foil out of the pan and cut into bars.