Chocolate swirl oreo cheesecakes

Welcome to a world where decadence meets simplicity in our Chocolate Swirl Oreo Cheesecakes. Crafted to perfection, this dessert is a harmonious blend of velvety cream cheese, non-fat Greek yogurt, and the irresistible allure of dark chocolate, all enveloped within the cradle of an Oreo thin cookie. With a meticulously curated balance of flavors, these mini cheesecakes redefine indulgence without compromising on health-conscious choices.


  1. 6 oz light softened cream cheese
  2. 1/2 cup non-fat plain Greek yogurt
  3. 2.5 Tbsp sugar
  4. 1.5 Tbsp flour
  5. 1 Tbsp light butter (e.g., Gay Lea)
  6. 2 Tbsp milk (I used 1%)
  7. 1 egg
  8. 12 Oreo thin cookies
  9. 3 squares (30g) Lindt 70% dark chocolate


  1. Begin your culinary journey by preheating the oven to 325°F. Line a regular-sized muffin tin with 12 paper cup liners, placing a single Oreo thin at the bottom of each cup.
  2. In a bowl, employ an electric mixer to whip up a delightful concoction of light cream cheese, non-fat Greek yogurt, sugar, flour, light butter, egg, and milk. Mix until the texture is smooth and creamy, a testament to the harmonious marriage of ingredients.
  3. Distribute the luscious cream cheese mixture evenly among the 12 Oreo-lined cups, creating a foundation for the indulgence that follows.
  4. In a culinary ballet, melt the dark chocolate squares in the microwave, opting for 30-second intervals and turning after each to achieve a velvety consistency.
  5. With an artistic touch, drop a small dollop of melted chocolate into the center of each cheesecake. Employ toothpicks to create a mesmerizing swirl effect, transforming each bite into a visual and culinary delight.
  6. Allow your creations to bake in the oven for 25 minutes, a symphony of aromas filling your kitchen as anticipation builds.
  7. Once baked to perfection, let the cheesecakes cool completely before transferring them to the fridge for a chill of at least 1-2 hours. For an optimal experience, consider preparing these delights the night before serving, allowing flavors to meld and textures to reach a sublime consistency.

Additional Insights: A Journey into Flavorful Bliss

Personal Points: 4

Nutritional Information (per serving): Calories 111, Fat 5.6g, Saturated Fat 3g, Carbohydrates 11.1g, Fiber 0.6g, Sugar 7.3g, Protein 3.2g

Culinary Artistry:

These Chocolate Swirl Oreo Cheesecakes are not just a dessert; they are an artistic expression of flavors and textures. The creaminess of the cheesecake, the crunch of the Oreo crust, and the luxurious swirl of dark chocolate create a symphony that resonates on your palate.

Health-conscious Gourmet:

With a mere 4 Personal Points, these mini cheesecakes prove that indulgence can coexist with mindful eating. The infusion of non-fat Greek yogurt adds a protein boost, while the moderation in sugar and fat content aligns with a health-conscious lifestyle.

Versatile Presentation:

Serve these mini masterpieces as the crown jewel of your dessert table or as an intimate finale to a gourmet meal. Their miniature size makes them perfect for individual indulgence, ensuring that every guest gets a taste of culinary perfection.

In Conclusion: A Culinary Odyssey

Embark on a culinary odyssey with our Chocolate Swirl Oreo Cheesecakes, where every bite tells a story of indulgence, craftsmanship, and the pursuit of flavorful bliss. As you savor the velvety richness and delightful swirls, let this dessert be a reminder that in the world of culinary artistry, perfection is not just a goal; it’s an experience.


  • 6 oz light softened cream cheese
  • 1/2 cup non fat plain greek yogurt
  • 2.5 Tbsp sugar
  • 1.5 Tbsp flour
  • 1 Tbsp light butter I use Gay lea
  • 2 Tbsp milk I used 1%
  • 1 egg
  • 12 oreo thin cookies
  • 3 squares 30g Lindt 70% dark chocolate


  • Preheat oven to 325F, place 12 paper cup liners in a 12 hole regular size muffin tin and place 1 oreo thin on the bottom of each.
  • In a bowl using an electric mixer beat together your cream cheese, yogurt, sugar, flour, butter, egg and milk until smooth and creamy.
  • Divide cream cheese mixture into your 12 oreo cups.
  • Melt chocolate in the microwave, I find 30-second intervals turning after each works best.
  • Drop a small amount of melted chooclate into the middle of each cheesecake, then use toothpicks to make a swirl effect.
  • Bake cheesecakes for 25 minutes.
  • Let cool completely, then chill in the fridge for at least 1-2 hours, the longer you chill them the easier they will come out of the paper liners, mine was actually in the fridge overnight, so this can easily be prepped the night before serving.


Personal Points- 4

Nutritional info- Calories 111.. Fat 5.6g..Sat fat 3g…Carbs 11.1g…Fiber 0.6g…Sugar 7.3g…Protein 3.2g