Fruity Pebble Protein Cheesecake Cookies

385 mins
Serves 4
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Directions

  1. 1Add all wet ingredients into a small blender.
  2. 2Add all wet ingredients into a small blender.
  3. 3Add all wet ingredients into a small blender.
  4. 4Blend the wet ingredients on low for only 5-7 seconds.
  5. 5Blend the wet ingredients on low for only 5-7 seconds.
  6. 6Blend the wet ingredients on low for only 5-7 seconds.
  7. 7Pour the blended wet ingredients into a bowl.
  8. 8Pour the blended wet ingredients into a bowl.
  9. 9Pour the blended wet ingredients into a bowl.
  10. 10Add dry ingredients to the bowl and mix to avoid clumping.
  11. 11Add dry ingredients to the bowl and mix to avoid clumping.
  12. 12Add dry ingredients to the bowl and mix to avoid clumping.
  13. 13Slowly combine the wet and dry ingredients, folding until mixed but not overmixed.
  14. 14Slowly combine the wet and dry ingredients, folding until mixed but not overmixed.
  15. 15Slowly combine the wet and dry ingredients, folding until mixed but not overmixed.
  16. 16Add crushed Fruity Pebbles to the batter and fold them in.
  17. 17Add crushed Fruity Pebbles to the batter and fold them in.
  18. 18Add crushed Fruity Pebbles to the batter and fold them in.
  19. 19Add the batter evenly to four 4-inch springform cheesecake pans.
  20. 20Add the batter evenly to four 4-inch springform cheesecake pans.
  21. 21Add the batter evenly to four 4-inch springform cheesecake pans.
  22. 22Tap the pans to even out the batter.
  23. 23Tap the pans to even out the batter.
  24. 24Tap the pans to even out the batter.
  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. 28Place the covered pans on an oven-safe pan with sides and add warm water to the pan for a water bath, ensuring the water covers half the cheesecake molds.
  29. 29Place the covered pans on an oven-safe pan with sides and add warm water to the pan for a water bath, ensuring the water covers half the cheesecake molds.
  30. 30Place the covered pans on an oven-safe pan with sides and add warm water to the pan for a water bath, ensuring the water covers half the cheesecake molds.
  31. 31Bake in the oven at 300 degrees Fahrenheit for 30 minutes.
  32. 32Bake in the oven at 300 degrees Fahrenheit for 30 minutes.
  33. 33Bake in the oven at 300 degrees Fahrenheit for 30 minutes.
  34. 34Once baking is complete, turn off the oven and slightly open the door.
  35. 35Once baking is complete, turn off the oven and slightly open the door.
  36. 36Once baking is complete, turn off the oven and slightly open the door.
  37. 37Leave the cheesecakes in the turned-off oven for another 25 minutes.
  38. 38Leave the cheesecakes in the turned-off oven for another 25 minutes.
  39. 39Leave the cheesecakes in the turned-off oven for another 25 minutes.
  40. 40Let cheesecakes cool at room temperature, then take them out of the molds and add them to the fridge overnight.
  41. 41Let cheesecakes cool at room temperature, then take them out of the molds and add them to the fridge overnight.
  42. 42Let cheesecakes cool at room temperature, then take them out of the molds and add them to the fridge overnight.
  43. 43Take the cheesecakes out of their pans.
  44. 44Take the cheesecakes out of their pans.
  45. 45Take the cheesecakes out of their pans.
  46. 46Top each cheesecake with fat-free cool whip.
  47. 47Top each cheesecake with fat-free cool whip.
  48. 48Top each cheesecake with fat-free cool whip.
  49. 49Sprinkle crushed Fruity Pebbles on top of the cool whip.
  50. 50Sprinkle crushed Fruity Pebbles on top of the cool whip.
  51. 51Sprinkle crushed Fruity Pebbles on top of the cool whip.
  52. 52Place the cheesecakes in the freezer for 30-60 minutes.
  53. 53Place the cheesecakes in the freezer for 30-60 minutes.
  54. 54Place the cheesecakes in the freezer for 30-60 minutes.

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 (at room temp)
  • 1 Large Egg (at room temp)
  • 1 Large Egg (at room temp)
  • 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
  • 10 g Zero Cal Sweetener
  • 10 g Zero Cal Sweetener
  • 10 g Zero Cal Sweetener
  • 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
  • 35 g Crushed Fruity Pebbles
  • 35 g Crushed Fruity Pebbles
  • 35 g Crushed Fruity Pebbles
  • Fat Free Cool Whip
  • Fat Free Cool Whip
  • Fat Free Cool Whip

Equipment

Small blenderBowlSpatula4-inch Springform cheesecake pansOven safe panAluminum foilOvenFridgeFreezer

Tips

  • Super important to not over blend the wet ingredients, blend on low for only 5-7 seconds to avoid incorporating too much air.
  • When combining wet and dry ingredients, mix to avoid clumping and be careful not to overmix to ensure the perfect cheesecake.
  • Cover the bottoms of the springform pans with aluminum foil to prevent water from the water bath from getting into the cheesecakes.
  • Add warm water to the oven-safe pan for a water bath (bain-marie) to ensure cheesecakes cook evenly and don't fall flat.
  • Once baked, slightly open the oven door, turn off the oven, and leave cheesecakes in for another 25 minutes.
  • Let cheesecakes cool at room temperature for 30 minutes, then transfer to the fridge in springform pans for 4-6 hours (or overnight) for best results.
  • For the topping, add fat-free cool whip and crushed fruity pebbles, then place in the freezer for 30-60 minutes to let the cool whip turn to ice cream.