It's the Oreo's 100th birthday today! Also, in Madison it was a high of 65 degrees today! It was absolutely beautiful, sunny and warm.
I had such an amazing day and all I wanted to do was making something delicious and hang out with my friends. This was made possible by the fact that I got a TON of work done last night and this afternoon. After my afternoon work out with Margo (Core Crunch...awww yeaa!), I bought some oreos (which were on sale!) and made these fantastic cheesecake bars!
I found the recipe on Two Peas & Their Pod and I substituted some stuff to try and lighten it up. I hope it turns out just as delicious as the one's from their site look!
Skinny Oreo Cheesecake Bars
|Steve "crushing" oreos|
|Casey made the crust!|
|Me and Juliana made the filling|
|Shane licked the bowl...|
1 package low-fat Oreos
4 tbsp unsalted butter, melted
3 8oz packages 1/3 less fat cream cheese, room temperature
3/4 cup sugar
3/4 cup non-fat plain greek yogurt, room temperature
3 eggs, room temperature
1 tsp vanilla
1/2 tsp salt
1. Preheat oven to 325 degrees and grease a 9 by 13 inch pan.
2. Crush 28 oreos in a food processor or blender until finely crushed. Mix with the melted butter and press into the bottom of the pan. Bake for 10 minutes. Set aside.
3. In a large bowl, beat sugar and cream cheese until well combined. Beat in eggs, yogurt, vanilla, and salt until well combined. Lightly chop the rest of the oreos and stir into the mixture. (Or use frat boy to smash oreos...)
4. Pour batter on top of the oreo crust and bake for 40 minutes. Cheesecake should be firm on the sides and slightly wobbly in the middle. Let cool and then refrigerate for about 3 hours.
Or, if you're like me, get impatient and only wait about an hour...