OREO Protein Cheesecake Cookies
Directions
- 1Add all your wet ingredients into your small blender and blend on LOW for 5-7 seconds.
- 2Add your dry ingredients into a bowl and mix to avoid clumping.
- 3Slowly combine wet with dry ingredients and fold till mixed but not overmixed.
- 4Crush up your 4 Oreo thins and mix into the batter.
- 5Add the batter evenly to your 4 small (4in) springform cheesecake pans that are on top of an oven safe pan with sides.
- 6Cover the bottoms with aluminum foil so the water bath doesn't mix with the cheesecakes.
- 7Add warm water into the pan for the water bath, covering half the cupcake molds.
- 8Bake on 300 degrees F for 30 minutes.
- 9Turn the oven off and slightly open the door, leaving the cheesecakes in there for another 25 minutes.
- 10Let them cool at room temperature for 30 minutes.
- 11Transfer to the fridge still in the springform pans to cool for 4-6 hours or overnight.
- 12Once ready, add your toppings: fat-free cool whip and crushed Oreos on top.
- 13Add to the freezer for 30-60 minutes to let the cool whip turn to ice cream.
Ingredients
- 240 g Plain Non Fat Greek Yogurt
- 120 g 2% Cottage Cheese
- 120 g Fat Free Cream Cheese
- 1 Large Egg
- 50 g Egg Whites
- 50 g Vanilla Whey/Casein Blend Protein Powder
- 14 g Sugar Free/Fat Free Cheesecake Pudding Mix
- 10 g Zero Cal Sweetener
- 4 Crushed OREO Thins
- Fat-free cool whip
- Crushed Oreos
Equipment
Small blenderBowl4-inch springform cheesecake pansOven safe pan with sidesAluminum foilOven
Tips
- Blend wet ingredients for only 5 to 7 seconds on low to avoid incorporating too much air.
- Fold dry ingredients into wet ingredients without overmixing.
- Use a water bath (bain-marie) by adding warm water into the pan covering half of the cupcake molds to ensure even cooking and prevent cheesecakes from falling flat.
- Let them cool at room temperature for 30 minutes, then transfer to the fridge in springform pans for 4-6 hours or overnight.
- For a pro tip, add topped cheesecakes to the freezer for 30-60 minutes to let the cool whip turn to ice cream.
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