# OREO Protein Cheesecake Cookies

These OREO Protein Cheesecake Cookies are a high-protein, low-calorie dessert that is huge, dense, and delicious, perfect for dessert meal prep.

- Servings: 4 servings
- Total time: 55 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- small blender
- bowl
- spatula
- 4-inch springform cheesecake pans
- baking sheet
- aluminum foil
- oven
- cooling rack
- airtight 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.

## Source

- Original video: https://www.facebook.com/share/r/1D53xJuJEi/
- Recipe page: https://www.cliprecipe.com/recipe/0e0184e4-cdf5-458e-baa0-31d648522185
- Extracted: 2025-10-20

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