These chocolate cheesecake bars are pure chocolate magic. Made this first time and taste absolutely perfect. Definitely in my list for Halloween. Here is a 9×13 pan, low-point Weight Watchers version that swaps in fat-free Greek yogurt, sugar-free instant pudding, and light whipped topping.
WW Chocolate Crust Cheesecake Bars
Servings: 12 slices
Points: ~3 to 4 Points per serving (varies slightly depending on exact brands/sweetener)
Prep Time: 15 minutes | Bake Time: 25–30 minutes | Chill Time: 4 hours (or overnight)
Ingredients
Chocolate Crust Layer:
18 Reduced-Fat Oreo cookies (or sugar-free chocolate sandwich cookies)
3 tbsp light butter, melted
Cheesecake Filling:
8 oz fat-free (or 1/3-less-fat) cream cheese, softened
2 cups non-fat Plain Greek Yogurt (0 WW Points)
1 box (1.0 oz) Jell-O Sugar-Free Fat-Free Cheesecake Instant Pudding Mix
3 large eggs
⅓ cup zero-calorie sweetener (e.g., Lakanto Monkfruit or Splenda)
1 tsp vanilla extract
Optional Top Layer / Garnish:
1 cup Fat-Free Cool Whip (or light whipped topping)
2 crushed Reduced-Fat Oreos (sprinkled lightly over top)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- Make the Crust: Add the 18 Oreos to a food processor and pulse into fine crumbs. Pour in the melted light butter and blend until combined. Press the crumb mixture firmly and evenly into the bottom of the prepared 9×13 dish. Bake for 8 minutes, then set aside to cool.
- Whip the Cheesecake Layer: In a large bowl, beat the softened cream cheese, zero-calorie sweetener, and vanilla extract using a hand mixer until smooth. Beat in the eggs one at a time. Add the Greek yogurt and dry sugar-free cheesecake pudding mix, whipping until completely combined and creamy.
- Bake: Pour the cheesecake mixture over the cooled cookie crust, spreading it out evenly with a spatula. Bake at 350°F for 25–30 minutes, or until the edges are set and the center has a slight jiggle.
- Cool & Chill: Allow the dish to cool completely to room temperature, then transfer it to the refrigerator for at least 4 hours (overnight yields the best texture).
- Top & Serve: Spread the Light Cool Whip evenly over the chilled cheesecake layer, dust with crushed cookie crumbs if desired, and cut into 12 equal bars.
