# Fruity Pebble Protein Cheesecake Cookies

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

- Servings: 4 servings
- Total time: 145 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
- 50 g Egg Whites
- 50 g Vanilla Whey/Casein Blend Protein Powder
- 14 g Sugar-Free/Fat-Free Cheesecake Pudding Mix
- 10 g Zero Cal Sweetener
- 35 g Crushed Fruity Pebbles
- Fat-Free Cool Whip

## Instructions

1. Add all wet ingredients (cottage cheese, fat-free cream cheese, large egg, egg whites) into a small blender.
2. Blend on low for only 5-7 seconds, being careful not to over blend.
3. Pour the blended mixture into a bowl.
4. Add dry ingredients (vanilla whey/casein blend protein powder, zero calorie sweetener) to the bowl and mix to avoid clumping, then slowly combine with the wet ingredients, folding until mixed but not overmixed.
5. Add 35g of crushed Fruity Pebbles to the batter and fold them in carefully.
6. Evenly distribute the batter into four 4-inch springform cheesecake pans placed on an oven-safe pan with sides.
7. Tap the pans to even out the batter.
8. Cover the bottoms of the springform pans with aluminum foil to prevent water from entering during the water bath.
9. Pour warm water into the oven-safe pan, ensuring the water covers half of the cheesecake molds, to create a water bath.
10. Bake in the oven at 300 degrees Fahrenheit for 30 minutes.
11. Once baked, slightly open the oven door, turn off the oven, and leave the cheesecakes inside for another 25 minutes.
12. Let the cheesecakes cool at room temperature for 30 minutes, then transfer them to the fridge, still in their springform pans, to chill overnight.
13. Remove the cheesecakes from the springform pans.
14. Top each cheesecake with fat-free cool whip.
15. Sprinkle additional crushed Fruity Pebbles on top of the cool whip.
16. Place the decorated cheesecakes in the freezer for 30-60 minutes to allow the cool whip to firm up like ice cream.

## Equipment

- Small blender
- Bowl
- 4-inch springform cheesecake pans
- Oven safe pan with sides
- Aluminum foil
- Spatula
- Baking tray

## Tips

- Do not overblend the wet ingredients to avoid incorporating too much air.
- Do not overmix when combining wet and dry ingredients and folding in Fruity Pebbles.
- Use aluminum foil to cover the bottoms of the cheesecake pans to prevent the water bath from seeping in.
- A water bath (bain-marie) ensures even cooking and prevents the cheesecakes from falling flat.
- For the best results, let the cheesecakes chill in the fridge overnight.
- For an ice cream-like topping, freeze the cheesecakes with cool whip and Fruity Pebbles for 30-60 minutes.

## Source

- Original video: https://www.facebook.com/share/r/1FDEo6X6Zz/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/3e982d6b-4873-468c-918c-7e5ff80b45a7
- Extracted: 2025-09-01

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