# Fruity Pebble Protein Cheesecake Cookies

These fruity pebble protein cheesecake cookies are a perfect dessert meal prep option, dense, delicious, and high in protein.

- Servings: 4 servings
- Total time: 385 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 (at room temp)
- 50 g Egg Whites
- 50 g Vanilla Whey/Casein Blend Protein Powder
- 10 g Zero Cal Sweetener
- 14 g Sugar Free/Fat Free Cheesecake Pudding Mix
- 35 g Crushed Fruity Pebbles
- Fat Free Cool Whip

## Instructions

1. Add all wet ingredients into a small blender.
2. Blend the wet ingredients on low for only 5-7 seconds.
3. Pour the blended wet ingredients into a bowl.
4. Add dry ingredients to the bowl and mix to avoid clumping.
5. Slowly combine the wet and dry ingredients, folding until mixed but not overmixed.
6. Add crushed Fruity Pebbles to the batter and fold them in.
7. Add the batter evenly to four 4-inch springform cheesecake pans.
8. Tap the pans to even out the batter.
9. Cover the bottoms of the springform pans with aluminum foil.
10. Place 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.
11. Bake in the oven at 300 degrees Fahrenheit for 30 minutes.
12. Once baking is complete, turn off the oven and slightly open the door.
13. Leave the cheesecakes in the turned-off oven for another 25 minutes.
14. Let cheesecakes cool at room temperature, then take them out of the molds and add them to the fridge overnight.
15. Take the cheesecakes out of their pans.
16. Top each cheesecake with fat-free cool whip.
17. Sprinkle crushed Fruity Pebbles on top of the cool whip.
18. Place the cheesecakes in the freezer for 30-60 minutes.

## Equipment

- Small blender
- Bowl
- Spatula
- 4-inch Springform cheesecake pans
- Oven safe pan
- Aluminum foil
- Oven
- Fridge
- Freezer

## 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.

## Source

- Original video: https://www.facebook.com/share/r/177urjdB3t/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/10a8228c-7706-4b1d-9921-d6e3be1056ea
- Extracted: 2025-10-10

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