skinny chocolate marbled oreo cheesecake bars

May 30, 2014

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How in the world can I slap the word “skinny” in front of that kind of title?

Well let me show you.

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I’m up to my old tricks of using Greek yogurt and lightened cream cheese. The Oreos don’t do much to help the cause but…they were just begging to be included. Don’t let the chocolate marbling intimidate you! It’s easy: reserve a bit of the cheesecake batter, mix in some cocoa powder, dollop on top of the cheesecake, and swirl with a knife.

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Skinny Chocolate Swirled Oreo Cheesecake Bars

15 Oreos
2 tablespoons butter, melted

1 8-oz package Neufchatel 1/3 less fat cream cheese, softened
3/4 cup yogurt (I used 0% vanilla Greek yogurt)
1 egg
1/4 cup pure cane sugar
2 tablespoons flour
2 teaspoons vanilla extract
12 Oreos, roughed chopped
1 tablespoon cocoa powder

Preheat oven to 350F degrees. Line a 8×8 baking pan with aluminum foil with enough overhang on the sides. Set aside.

Make the crust: Using a food processor or blender, pulverize the Oreos into a fine crumb. Add melted butter and press into the lined pan. Bake for 8 minutes. Allow to cool as you prepare the filling.

For the filling: Beat the softened cream cheese for 1 minute using a hand or stand mixer. Beat in the yogurt, egg, sugar, and flour until mixture is smooth and creamy, about 3 full minutes. Add the vanilla, beat for 1 additional minute until combined. At this point, remove about 1/2 cup of the cream cheese mixture.

To the larger portion of cream cheese mixture–add the crushed Oreos, and spread filling on top of the crust.

To the 1/2 cup portion of the cream cheese mixture–mix in the cocoa powder. Dollop the chocolate cream cheese mixture on top of the filling, and swirl with a knife.

Bake for 25 minutes, covering the cheesecake bars at the 20 minute mark with aluminum foil to prevent browning. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.

Store bars in a covered container for up to 7 days in the refrigerator. Recipe can easily be doubled and baked in a 9×13-inch pan, baking time will vary – about 45-55 minutes.


Oh my goodness it’s all of my favorite desserts in one! I must make these!!! Any idea what the nutrition facts are?

Haha thank you 🙂 I’m sorry I don’t know the exact nutrition facts, but sometimes I just google a recipe nutrition counter and copy and paste the ingredients!

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