Skinny Oreo Cheesecake Parfait

I was craving cheesecake the other day and remembered back when I was triathlon training (back in 2011), I used to make a “skinny girl” cheesecake almost daily. I obviously got sick of it because I haven’t had it in years. Needless to say, I thought I would give it another whirl but this time, add in some more protein and make a few swaps. The result, it was just as good as I remember but better!

Try it for breakfast, for a snack, or even for dessert. It’s super creamy and the crumbled cookies makes it the perfect mix of crunchy cookie to creamy  cheesecake ratio. Enjoy!

Skinny Oreo Cheesecake Parfait

Serves 2


1 pack 100 Cal Oreo Thin Crisps, divided (or a few mini oreos or cookie of choice)

½ cup fat-free ricotta cheese

4 tbsp. fat-free cream cheese, room temperature

2 tbsp. Stevia No Calorie Sweetener

1 tbsp. Jell-O Sugar Free Fat Free Instant Vanilla pudding mix

4 tbsp. gelatin (I used Great Lakes brand)

¼ tsp. vanilla extract

½ cup Cool Whip Free, thawed

Optional topping: Fat Free Reddi-wip


Break half of the cookies into small pieces, and finely crush the other half. Set both aside separately.

In a small bowl, combine ricotta cheese, cream cheese, Stevia, pudding mix, gelatin, and vanilla extract. Stir vigorously until smooth.

Fold in Cool Whip, and then gently stir in the broken cookie pieces.

Cover and refrigerate for at least 10 minutes.

Transfer to parfait glasses and top with crushed cookies. Add optional dollop of whip if you'd like!

TreatsSara Nelson