Directions
- 1Add all wet ingredients (plain non-fat Greek yogurt, fat-free cream cheese, large egg, egg whites) into a small blender.
- 2Blend the wet ingredients on low for only 5-7 seconds to avoid over-blending.
- 3Add the blended wet ingredients to a bowl.
- 4Add all dry ingredients (birthday cake whey/casein blend protein powder, sugar-free/fat-free cheesecake pudding mix, zero calorie sweetener, sea salt) to the bowl with the wet ingredients and mix to avoid clumping.
- 5Slowly combine the wet and dry ingredients and fold until just mixed, being careful not to overmix.
- 6Crush 4 Oreo Thins and fold them into the batter.
- 7Grease four 4-inch springform cheesecake pans.
- 8Add the batter evenly to the prepared springform cheesecake pans, placed on an oven-safe baking sheet with sides.
- 9Cover the bottoms of the springform pans with aluminum foil.
- 10Add warm water to the baking sheet, ensuring the water covers half of the cheesecake pans, creating a water bath (bain-marie).
- 11Bake in the oven at 300 degrees F for 30 minutes.
- 12Once baked, turn off the oven and slightly open the door, leaving the cheesecakes inside for another 20-25 minutes.
- 13Let the cheesecakes cool at room temperature.
- 14Take the cheesecakes out of their molds and add them to the fridge overnight (or for 4-6 hours).
- 15After refrigeration, take the cheesecakes out of the springform pans.
- 16Top the cheesecakes with fat-free cool whip.
- 17Sprinkle crushed Oreos on top of the cool whip.
- 18Add the cheesecakes to the freezer for 30-60 minutes to allow the cool whip to turn into ice cream.
- 19Enjoy the Oreo protein cheesecake cookies.
Ingredients
- 240 g plain non-fat Greek yogurt
- 120 g fat-free cream cheese
- 1 large egg
- 50 g egg whites
- 50 g birthday cake whey/casein blend protein powder (sprinkles removed)
- 14 g sugar-free/fat-free cheesecake pudding mix
- pinch sea salt
- 4 Oreo Thins, crushed
- fat-free cool whip
- crushed Oreos
- 120 g 2% cottage cheese
- 10 g zero calorie sweetener
Equipment
small blenderbowlspatula4-inch springform cheesecake pansbaking sheetaluminum foilovencooling rackairtight container
Tips
- Do not over-blend the wet ingredients to avoid incorporating too much air.
- Do not overmix the dry and wet ingredients; fold gently to ensure a perfect cheesecake.
- Cover the bottoms of the springform pans with aluminum foil to prevent water from entering the cheesecakes during the water bath.
- Using a water bath (bain-marie) ensures even cooking and prevents the cheesecakes from falling flat.
- Let the cheesecakes cool at room temperature, then refrigerate them in their pans overnight (or for 4-6 hours) for the best results.
- Freeze the decorated cheesecakes for 30-60 minutes to let the cool whip turn into ice cream.
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