OREO Protein Cheesecake Cookies

55 mins
Serves 4
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Directions

  1. 1Add all wet ingredients (plain non-fat Greek yogurt, fat-free cream cheese, large egg, egg whites) into a small blender.
  2. 2Add all wet ingredients (plain non-fat Greek yogurt, fat-free cream cheese, large egg, egg whites) into a small blender.
  3. 3Add all wet ingredients (plain non-fat Greek yogurt, fat-free cream cheese, large egg, egg whites) into a small blender.
  4. 4Blend the wet ingredients on low for only 5-7 seconds to avoid over-blending.
  5. 5Blend the wet ingredients on low for only 5-7 seconds to avoid over-blending.
  6. 6Blend the wet ingredients on low for only 5-7 seconds to avoid over-blending.
  7. 7Add the blended wet ingredients to a bowl.
  8. 8Add the blended wet ingredients to a bowl.
  9. 9Add the blended wet ingredients to a bowl.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Slowly combine the wet and dry ingredients and fold until just mixed, being careful not to overmix.
  14. 14Slowly combine the wet and dry ingredients and fold until just mixed, being careful not to overmix.
  15. 15Slowly combine the wet and dry ingredients and fold until just mixed, being careful not to overmix.
  16. 16Crush 4 Oreo Thins and fold them into the batter.
  17. 17Crush 4 Oreo Thins and fold them into the batter.
  18. 18Crush 4 Oreo Thins and fold them into the batter.
  19. 19Grease four 4-inch springform cheesecake pans.
  20. 20Grease four 4-inch springform cheesecake pans.
  21. 21Grease four 4-inch springform cheesecake pans.
  22. 22Add the batter evenly to the prepared springform cheesecake pans, placed on an oven-safe baking sheet with sides.
  23. 23Add the batter evenly to the prepared springform cheesecake pans, placed on an oven-safe baking sheet with sides.
  24. 24Add the batter evenly to the prepared springform cheesecake pans, placed on an oven-safe baking sheet with sides.
  25. 25Cover the bottoms of the springform pans with aluminum foil.
  26. 26Cover the bottoms of the springform pans with aluminum foil.
  27. 27Cover the bottoms of the springform pans with aluminum foil.
  28. 28Add warm water to the baking sheet, ensuring the water covers half of the cheesecake pans, creating a water bath (bain-marie).
  29. 29Add warm water to the baking sheet, ensuring the water covers half of the cheesecake pans, creating a water bath (bain-marie).
  30. 30Add warm water to the baking sheet, ensuring the water covers half of the cheesecake pans, creating a water bath (bain-marie).
  31. 31Bake in the oven at 300 degrees F for 30 minutes.
  32. 32Bake in the oven at 300 degrees F for 30 minutes.
  33. 33Bake in the oven at 300 degrees F for 30 minutes.
  34. 34Once baked, turn off the oven and slightly open the door, leaving the cheesecakes inside for another 20-25 minutes.
  35. 35Once baked, turn off the oven and slightly open the door, leaving the cheesecakes inside for another 20-25 minutes.
  36. 36Once baked, turn off the oven and slightly open the door, leaving the cheesecakes inside for another 20-25 minutes.
  37. 37Let the cheesecakes cool at room temperature.
  38. 38Let the cheesecakes cool at room temperature.
  39. 39Let the cheesecakes cool at room temperature.
  40. 40Take the cheesecakes out of their molds and add them to the fridge overnight (or for 4-6 hours).
  41. 41Take the cheesecakes out of their molds and add them to the fridge overnight (or for 4-6 hours).
  42. 42Take the cheesecakes out of their molds and add them to the fridge overnight (or for 4-6 hours).
  43. 43After refrigeration, take the cheesecakes out of the springform pans.
  44. 44After refrigeration, take the cheesecakes out of the springform pans.
  45. 45After refrigeration, take the cheesecakes out of the springform pans.
  46. 46Top the cheesecakes with fat-free cool whip.
  47. 47Top the cheesecakes with fat-free cool whip.
  48. 48Top the cheesecakes with fat-free cool whip.
  49. 49Sprinkle crushed Oreos on top of the cool whip.
  50. 50Sprinkle crushed Oreos on top of the cool whip.
  51. 51Sprinkle crushed Oreos on top of the cool whip.
  52. 52Add the cheesecakes to the freezer for 30-60 minutes to allow the cool whip to turn into ice cream.
  53. 53Add the cheesecakes to the freezer for 30-60 minutes to allow the cool whip to turn into ice cream.
  54. 54Add the cheesecakes to the freezer for 30-60 minutes to allow the cool whip to turn into ice cream.
  55. 55Enjoy the Oreo protein cheesecake cookies.
  56. 56Enjoy the Oreo protein cheesecake cookies.
  57. 57Enjoy the Oreo protein cheesecake cookies.

Ingredients

  • 240 g plain non-fat Greek yogurt
  • 240 g plain non-fat Greek yogurt
  • 240 g plain non-fat Greek yogurt
  • 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 birthday cake whey/casein blend protein powder (sprinkles removed)
  • 50 g birthday cake whey/casein blend protein powder (sprinkles removed)
  • 50 g birthday cake whey/casein blend protein powder (sprinkles removed)
  • 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
  • pinch sea salt
  • pinch sea salt
  • pinch sea salt
  • 4 Oreo Thins, crushed
  • 4 Oreo Thins, crushed
  • 4 Oreo Thins, crushed
  • fat-free cool whip
  • fat-free cool whip
  • fat-free cool whip
  • crushed Oreos
  • crushed Oreos
  • crushed Oreos
  • 120 g 2% cottage cheese
  • 120 g 2% cottage cheese
  • 120 g 2% cottage cheese
  • 10 g zero calorie sweetener
  • 10 g zero calorie sweetener
  • 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.