# OREO Protein Cheesecake Cookies

A high protein, low calorie dessert that is huge, dense, and delicious, perfect for dessert meal prep.

- Servings: 4 servings
- Total time: 180 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 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

## Instructions

1. Add all wet ingredients into a small blender.
2. Blend on low for only 5-7 seconds. Super important not to overblend.
3. Add the blended wet mixture to a bowl.
4. Add 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.
5. Mix in 4 Oreo Thins, crushed, into the batter. Fold them in carefully.
6. Spray the 4-inch springform cheesecake pans.
7. Add the batter evenly to the 4 small (4in) springform cheesecake pans.
8. Cover the bottoms of the pans with aluminum foil to prevent water from entering during the water bath.
9. Add warm water into the oven safe pan, ensuring half of the cheesecake molds are covered with water, for a water bath.
10. Bake on 300 degrees F for 30 minutes.
11. Once done, slightly open the door of the oven and turn off the oven.
12. Leave the cheesecakes in the oven for another 20-25 minutes.
13. Let them cool at room temperature.
14. Take the cheesecakes out of the molds.
15. Add to the fridge overnight.
16. Add fat-free cool whip on top of each cheesecake.
17. Add crushed Oreos on top.
18. Add to the freezer for 30-60 minutes.

## Equipment

- Blender
- Bowl
- 4-inch Springform Cheesecake Pans
- Oven Safe Pan
- Aluminum foil
- Spatula
- Wire rack
- Freezer 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.

## Source

- Original video: https://www.facebook.com/share/r/1Cu2PwdRup/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/78197d93-94f9-4e00-a3cd-44eb169981a7
- Extracted: 2025-08-02

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