# OREO Protein Cheesecake Cookies

These are huge, dense, delicious, high protein, low calorie OREO protein cheesecake cookies, perfect for dessert meal prep.

- Servings: 4 servings
- Total time: 185 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Add all your wet ingredients into your small blender and blend on LOW for 5-7 seconds.
2. Add your dry ingredients into a bowl and mix to avoid clumping.
3. Slowly combine wet with dry ingredients and fold till mixed but not overmixed.
4. Crush up your 4 Oreo thins and mix into the batter.
5. Add the batter evenly to your 4 small (4in) springform cheesecake pans that are on top of an oven safe pan with sides.
6. Cover the bottoms with aluminum foil so the water bath doesn't mix with the cheesecakes.
7. Add warm water into the pan for the water bath, covering half the cupcake molds.
8. Bake on 300 degrees F for 30 minutes.
9. Turn the oven off and slightly open the door, leaving the cheesecakes in there for another 25 minutes.
10. Let them cool at room temperature for 30 minutes.
11. Transfer to the fridge still in the springform pans to cool for 4-6 hours or overnight.
12. Once ready, add your toppings: fat-free cool whip and crushed Oreos on top.
13. Add to the freezer for 30-60 minutes to let the cool whip turn to ice cream.

## Equipment

- Small blender
- Bowl
- 4-inch springform cheesecake pans
- Oven safe pan with sides
- Aluminum foil
- Oven

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1BReBg8AHr/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/08bbda2d-1e75-42dc-8fa7-4e63908928e2
- Extracted: 2026-03-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt