1Add all your wet ingredients into your small blender and blend on LOW for 5-7 seconds.
2Add all your wet ingredients into your small blender and blend on LOW for 5-7 seconds.
3Add all your wet ingredients into your small blender and blend on LOW for 5-7 seconds.
4Add your dry ingredients into a bowl and mix to avoid clumping.
5Add your dry ingredients into a bowl and mix to avoid clumping.
6Add your dry ingredients into a bowl and mix to avoid clumping.
7Slowly combine wet with dry ingredients and fold till mixed but not overmixed.
8Slowly combine wet with dry ingredients and fold till mixed but not overmixed.
9Slowly combine wet with dry ingredients and fold till mixed but not overmixed.
10Crush up your 4 Oreo thins and mix into the batter.
11Crush up your 4 Oreo thins and mix into the batter.
12Crush up your 4 Oreo thins and mix into the batter.
13Add the batter evenly to your 4 small (4in) springform cheesecake pans that are on top of an oven safe pan with sides.
14Add the batter evenly to your 4 small (4in) springform cheesecake pans that are on top of an oven safe pan with sides.
15Add the batter evenly to your 4 small (4in) springform cheesecake pans that are on top of an oven safe pan with sides.
16Cover the bottoms with aluminum foil so the water bath doesn't mix with the cheesecakes.
17Cover the bottoms with aluminum foil so the water bath doesn't mix with the cheesecakes.
18Cover the bottoms with aluminum foil so the water bath doesn't mix with the cheesecakes.
19Add warm water into the pan for the water bath, covering half the cupcake molds.
20Add warm water into the pan for the water bath, covering half the cupcake molds.
21Add warm water into the pan for the water bath, covering half the cupcake molds.
22Bake on 300 degrees F for 30 minutes.
23Bake on 300 degrees F for 30 minutes.
24Bake on 300 degrees F for 30 minutes.
25Turn the oven off and slightly open the door, leaving the cheesecakes in there for another 25 minutes.
26Turn the oven off and slightly open the door, leaving the cheesecakes in there for another 25 minutes.
27Turn the oven off and slightly open the door, leaving the cheesecakes in there for another 25 minutes.
28Let them cool at room temperature for 30 minutes.
29Let them cool at room temperature for 30 minutes.
30Let them cool at room temperature for 30 minutes.
31Transfer to the fridge still in the springform pans to cool for 4-6 hours or overnight.
32Transfer to the fridge still in the springform pans to cool for 4-6 hours or overnight.
33Transfer to the fridge still in the springform pans to cool for 4-6 hours or overnight.
34Once ready, add your toppings: fat-free cool whip and crushed Oreos on top.
35Once ready, add your toppings: fat-free cool whip and crushed Oreos on top.
36Once ready, add your toppings: fat-free cool whip and crushed Oreos on top.
37Add to the freezer for 30-60 minutes to let the cool whip turn to ice cream.
38Add to the freezer for 30-60 minutes to let the cool whip turn to ice cream.
39Add to the freezer for 30-60 minutes to let the cool whip turn to ice cream.
Ingredients
240 g Plain Non Fat Greek Yogurt
240 g Plain Non Fat Greek Yogurt
240 g Plain Non Fat Greek Yogurt
120 g 2% Cottage Cheese
120 g 2% Cottage Cheese
120 g 2% Cottage Cheese
120 g Fat Free Cream Cheese
120 g Fat Free Cream Cheese
120 g Fat Free Cream Cheese
1 Large Egg
1 Large Egg
1 Large Egg
50 g Egg Whites
50 g Egg Whites
50 g Egg Whites
50 g Vanilla Whey/Casein Blend Protein Powder
50 g Vanilla Whey/Casein Blend Protein Powder
50 g Vanilla Whey/Casein Blend Protein Powder
14 g Sugar Free/Fat Free Cheesecake Pudding Mix
14 g Sugar Free/Fat Free Cheesecake Pudding Mix
14 g Sugar Free/Fat Free Cheesecake Pudding Mix
10 g Zero Cal Sweetener
10 g Zero Cal Sweetener
10 g Zero Cal Sweetener
4 Crushed OREO Thins
4 Crushed OREO Thins
4 Crushed OREO Thins
Fat-free cool whip
Fat-free cool whip
Fat-free cool whip
Crushed Oreos
Crushed Oreos
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.