OREO Protein Cheesecake Cookies

180 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 on low for only 5-7 seconds. Super important not to overblend.
  5. 5Blend on low for only 5-7 seconds. Super important not to overblend.
  6. 6Blend on low for only 5-7 seconds. Super important not to overblend.
  7. 7Add the blended wet mixture to a bowl.
  8. 8Add the blended wet mixture to a bowl.
  9. 9Add the blended wet mixture to a bowl.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Mix in 4 Oreo Thins, crushed, into the batter. Fold them in carefully.
  14. 14Mix in 4 Oreo Thins, crushed, into the batter. Fold them in carefully.
  15. 15Mix in 4 Oreo Thins, crushed, into the batter. Fold them in carefully.
  16. 16Spray the 4-inch springform cheesecake pans.
  17. 17Spray the 4-inch springform cheesecake pans.
  18. 18Spray the 4-inch springform cheesecake pans.
  19. 19Add the batter evenly to the 4 small (4in) springform cheesecake pans.
  20. 20Add the batter evenly to the 4 small (4in) springform cheesecake pans.
  21. 21Add the batter evenly to the 4 small (4in) springform cheesecake pans.
  22. 22Cover the bottoms of the pans with aluminum foil to prevent water from entering during the water bath.
  23. 23Cover the bottoms of the pans with aluminum foil to prevent water from entering during the water bath.
  24. 24Cover the bottoms of the pans with aluminum foil to prevent water from entering during the water bath.
  25. 25Add warm water into the oven safe pan, ensuring half of the cheesecake molds are covered with water, for a water bath.
  26. 26Add warm water into the oven safe pan, ensuring half of the cheesecake molds are covered with water, for a water bath.
  27. 27Add warm water into the oven safe pan, ensuring half of the cheesecake molds are covered with water, for a water bath.
  28. 28Bake on 300 degrees F for 30 minutes.
  29. 29Bake on 300 degrees F for 30 minutes.
  30. 30Bake on 300 degrees F for 30 minutes.
  31. 31Once done, slightly open the door of the oven and turn off the oven.
  32. 32Once done, slightly open the door of the oven and turn off the oven.
  33. 33Once done, slightly open the door of the oven and turn off the oven.
  34. 34Leave the cheesecakes in the oven for another 20-25 minutes.
  35. 35Leave the cheesecakes in the oven for another 20-25 minutes.
  36. 36Leave the cheesecakes in the oven for another 20-25 minutes.
  37. 37Let them cool at room temperature.
  38. 38Let them cool at room temperature.
  39. 39Let them cool at room temperature.
  40. 40Take the cheesecakes out of the molds.
  41. 41Take the cheesecakes out of the molds.
  42. 42Take the cheesecakes out of the molds.
  43. 43Add to the fridge overnight.
  44. 44Add to the fridge overnight.
  45. 45Add to the fridge overnight.
  46. 46Add fat-free cool whip on top of each cheesecake.
  47. 47Add fat-free cool whip on top of each cheesecake.
  48. 48Add fat-free cool whip on top of each cheesecake.
  49. 49Add crushed Oreos on top.
  50. 50Add crushed Oreos on top.
  51. 51Add crushed Oreos on top.
  52. 52Add to the freezer for 30-60 minutes.
  53. 53Add to the freezer for 30-60 minutes.
  54. 54Add to 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 Birthday Cake Whey/Casein Blend Protein Powder (took out sprinkles)
  • 50 g Birthday Cake Whey/Casein Blend Protein Powder (took out sprinkles)
  • 50 g Birthday Cake Whey/Casein Blend Protein Powder (took out sprinkles)
  • 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
  • 10 g Zero Cal Sweetener
  • 10 g Zero Cal Sweetener
  • 10 g Zero Cal Sweetener
  • 4 Crushed OREO Thins
  • 4 Crushed OREO Thins
  • 4 Crushed OREO Thins
  • Fat Free Cool Whip
  • Fat Free Cool Whip
  • Fat Free Cool Whip
  • Crushed Oreos
  • Crushed Oreos
  • 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.