Directions
- 1Add all wet ingredients into a small blender.
- 2Blend on low for only 5-7 seconds. Super important not to overblend.
- 3Add the blended wet mixture to a bowl.
- 4Add all your dry ingredients to the bowl with the wet mixture and mix to avoid clumping. Be careful not to overmix, this will ensure the perfect cheesecake.
- 5Mix in 4 Oreo Thins, crushed, into the batter. Fold them in carefully.
- 6Spray the 4-inch springform cheesecake pans.
- 7Add the batter evenly to the 4 small (4in) springform cheesecake pans.
- 8Cover the bottoms of the pans with aluminum foil to prevent water from entering during the water bath.
- 9Add warm water into the oven safe pan, ensuring half of the cheesecake molds are covered with water, for a water bath.
- 10Bake on 300 degrees F for 30 minutes.
- 11Once done, slightly open the door of the oven and turn off the oven.
- 12Leave the cheesecakes in the oven for another 20-25 minutes.
- 13Let them cool at room temperature.
- 14Take the cheesecakes out of the molds.
- 15Add to the fridge overnight.
- 16Add fat-free cool whip on top of each cheesecake.
- 17Add crushed Oreos on top.
- 18Add to the freezer for 30-60 minutes.
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 Birthday Cake Whey/Casein Blend Protein Powder (took out sprinkles)
- 14 g Sugar Free/Fat Free Cheesecake Pudding Mix
- 10 g Zero Cal Sweetener
- 4 Crushed OREO Thins
- Fat Free Cool Whip
- Crushed Oreos
Equipment
BlenderBowl4-inch Springform Cheesecake PansOven Safe PanAluminum foilSpatulaWire rackFreezer safe container
Tips
- Do not over blend the wet ingredients to avoid incorporating too much air.
- Do not overmix the batter when combining wet and dry ingredients.
- Cover the bottoms of the cheesecake pans with aluminum foil to prevent water from entering during the water bath.
- Adding water to the pan ensures the cheesecakes cook evenly and don't fall flat in the middle.
- Leave the cheesecakes in the turned-off oven with the door slightly open for extra baking.
- Chill cheesecakes in the fridge overnight for best results.
- Freeze the cheesecakes with toppings for 30-60 minutes to turn the cool whip into an ice cream-like texture.
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