Mint Oreo Chocolate Cheesecake

by

This Weight Watchers Mint Oreo Chocolate Cheesecake is ideal if you’ve ever wanted to combine the guilt-free, creamy indulgence of cheesecake with the refreshing flavor of mint. Mint Oreo Chocolate Cheesecake is rich, smooth, and full of chocolate-mint flavor, but it’s lightened up thanks to clever ingredient substitutions. You’ll keep your points in check while still having a good time on dessert night. This dessert is ideal for a weekend reward, a birthday treat, or a holiday dessert without detracting from your goals.

STATISTICS OF THE RECIPE

  • Course: Dessert
  • Cuisine: American
  • Diet: WW-Friendly, low in calories
  • Full yield: For twelve members
  • Prep time: Twenty(20) minutes
  • Cook Time: Forty-five minutes
  • Active working time(total): Sixty(60) minutes
  • Cooking mode: Oven baking
  • Single portion size: A slice (one-twelfth of the cheesecake)
  • Level of Difficulty: Moderate

TOOLS

  • Measuring spoons
  • Whisk or electric mixer
  • Baking tray for water bath
  • Springform pan (9-inch)
  • Measuring cups
  • Blender or food processor
  • Mixing bowls
  • Rubber spatula

INGREDIENTS

CRUST

  • 2 tablespoons of butter
  • Oreo cookies, ten pieces

FILLING

  • 1 tablespoon of cornstarch
  • Cream cheese, eight ounces
  • 2 big eggs
  • Peppermint essence, one tsp.
  • 1/2 cup of ricotta cheese
  • Cocoa powder, one tbsp.
  • 1/2 cup of low-carb sweetener
  • Green food coloring
  • 1 cup of Greek yogurt

TOPPING

  • Crushed mint Oreos, two tbsps.
  • 2tbsps. of mini dark chocolate chips

INGREDIENT NOTES

GREEK YOGURT

  • Using non-fat Greek yogurt to replace some of the cream cheese adds protein and lowers the calories.

LOW-CARB SWEETENER

  • Using the granulated low-carb sweetener like stevia or monkfruit sweetens your dessert without adding carbs or calories.

OREOS

  • Pick the reduced-fat Oreos or that signature flavor with low calories. You may use any sugar-free sandwich cookies as a replacement to cut points.

COCOA POWDER

  • The addition of the unsweetened version of cocoa powder will add a strong chocolate flavor without unnecessary carbs or fat.

CREAM CHEESE

  • Use light cream cheese to bring that creamy texture without extra calories. Don’t choose the fat-free version, as they alter the taste and texture completely.

PEPPERMINT ESSENCE

  • We use it to add that strong mint flavor. Only a drop will be enough if the essence is pure.

RICOTTA CHEESE

  • Add the reduced-fat version of ricotta cheese to add moisture and balance the tang of yogurt with its melt-in-your-mouth consistency.

INSTRUCTIONS

  1. Preheat your empty oven at 160 °C, then start your work.
  2. Apply a delicate layer of oil to grease a nine-inch springform pan or line it with a parchment liner.
  3. Include Oreo cookies in the processor & pulse to prepare crumbs.
  4. Mix the melted and unsalted butter into the Oreo crumbs properly.
  5. Include this Oreo crumbs mix in the pan & make the crust even.
  6. Beat light cream cheese using the whisk or electric mixer in a mixing vessel.
  7. After smoothing the cream cheese, add Greek yogurt and ricotta cheese.
  8. Continue mixing it till well combined.
  9. Then, add cocoa powder, sweetener, green food color, and peppermint essence.
  10. Mix well till completely incorporated.
  11. Include one egg at a time and add others after one gets combined.
  12. Then, mix cornstarch and avoid overbeating.
  13. Now, pour this cheesecake filling over the crust.
  14. Level the surface and tap for air bubbles.
  15. Now, keep your springform pan on the baking sheet.
  16. Keep the assembled cheesecake in the oven for ~ forty-five minutes.
  17. When the cheesecake gets baked, switch off the oven & leave the cheesecake there for 1/2 hour.
  18. After that, demold and place the mint cheesecake on the wire rack.
  19. When it comes to the normal surrounding temperature, shift it to the refrigerator.
  20. It requires a minimum of four hours or a maximum of the whole night to chill properly.
  21. Top this cheesecake with mini chocolate chips & crushed Oreo &serve.

TIPS

  • Add extra cocoa powder if you like a deep chocolate flavor.
  • Use all ingredients at a normal surrounding temperature to achieve the smoothest texture.
  • Most probably, it’s the sudden temperature change that might be the cause of cracks in your cheesecake. So, make sure to bring the cheesecake to normal temperature gradually, first in a switched-off oven, then on the kitchen counter, and after that keep it in the refrigerator to chill.

STORAGE DIRECTIONS

FRIDGE

  • Wrap the cheesecake or its slices individually and pack them in a tightly sealed container to chill them for 5-6 days.

FREEZER

  • Pack as directed above in the freezer-riendly container. Defrost and use within 60-70 days.

FAQs

What is the alternative to eggs to prepare this cheesecake?

  • You may replace eggs with one-fourth cup of unsweetened applesauce or flax eggs made of flaxseed meal and water in a ratio of 1:3 tablespoons.

May I use some other thing in place of Oreos or crust?

  • You can use any sugar-free chocolate sandwich cookies or chocolate graham crackers if Oreo cookies are not available.

May I freeze the cheesecake before baking?

  • Never! Always freeze the cheesecake when it comes to normal room temperature without baking.

NUTRITIONAL INFO.

Single portion size: A slice(one-twelfth)

Total calories per portion: ~145 kcal
Carbs(total): 18 g
Fiber: Two grams
Net carbs: 16 grams
Fat content: Five grams
Sugar: 05 g
Proteins: Nine grams
Sodium: 180 mg
The total estimated WW points are 4 per slice of this Oreo mint cheesecake