Mint Oreo Chocolate Cheesecake



  • 3 eggs
  • 3-5 cups plain fat free Greek yogurt ( I use a large container, which is about 5 cups)
  • 1 (1oz) small box instant sugar free/fat free chocolate fudge flavor pudding.
  • 1/2 tsp peppermint extract
  • 10 crushed Oreo mint thins
  • 3 Tbsp sugar substitute ( I used stevia)


  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk. Add dry pudding, mix well, then add yogurt. Mix again. Fold in crushed mint Oreos.
  3. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
  4. Bake for 30 min. It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
  5. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
  6. Store in refrigerator on a paper plate, cover with plastic wrap leaving the sides open to help absorb moisture for up to a week.


Servings: 8 slices, 2 Freestyle SmartPoints® for a slice.

Note: You can substitute regular chocolate fudge pudding mix in place of the sugar free/fat free pudding mix. It would be 4 Freestyle SmartPoints® for 1 slice ( Makes 8 slices), with that substitution.


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6 thoughts on “Mint Oreo Chocolate Cheesecake

  1. 2 points for 1/8 of a slice? Or 2pts for 1/8 of the whole?

    I have found that if I drain the yogurt overnight in a sieve it isn’t as runny, or if I bake same day I place a layer of clean paper towels to absorb the excess liquid… I love your variations!

    Liked by 1 person

    1. It’s 2 points per slice. Makes 8 slices.

      So yes, 1/8 of a pie for 2sp.

      Yes. The yogurt does carry quite a bit of moisture.

      And I love that idea about the draining as well as the paper towel. Thanks for sharing that!


  2. Sorry …I place the paper towel on top the cheesecake, or beside it and then cover all with plastic wrap in the fridge… change paper each time I remove some cheesecake… amazing how much liquid is absorbed… keeps the cake “fresher” longer.

    Liked by 1 person

    1. It could take up to 12 hours for the texture to completely set. It usually takes almost 18 hours for it to be completely set. The other thing I have seen is if the eggs weren’t added and mixed first before the pudding and yogurt. That can cause the cheesecake to not set up correctly?


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