OREO PROTEIN CHEESECAKES COOKIES
Directions
- 1Add 240g plain non-fat Greek yogurt, 420g fat-free cream cheese, and 50g egg whites to a small blender.
- 2Blend on low for only 5-7 seconds, being careful not to over-blend to avoid incorporating too much air.
- 3Pour the wet mixture into a bowl.
- 4Add 50g birthday cake whey/casein blend protein powder (without sprinkles), 14g sugar-free/fat-free cheesecake pudding mix, and a big pinch of sea salt to the bowl.
- 5Mix gently to avoid clumping, being careful not to overmix.
- 6Crush 4 Oreo Thins.
- 7Fold the crushed Oreo Thins into the cheesecake mixture.
- 8Grease 4-inch springform cheesecake pans with cooking spray.
- 9Add the cheesecake mixture to the prepared pans.
- 10Cover the bottoms of the pans with aluminum foil to prevent water from getting into the cheesecakes.
- 11Place the covered pans on a baking sheet and add water to the pan to ensure cheesecakes cook evenly.
- 12Bake on 300 degrees Fahrenheit for 30 minutes.
- 13Once done, slightly open the oven door and turn off the oven.
- 14Leave the cheesecakes in the turned-off oven for another 20-25 minutes.
- 15Let them cool at room temperature.
- 16Add to the fridge overnight.
- 17Take the cheesecakes out of the pans.
- 18Dress them up with fat-free cool whip.
- 19Add crushed Oreos on top.
- 20Add to the freezer for 30-60 minutes.
Ingredients
- 240 g Plain non-fat Greek yogurt
- 420 g Fat-free cream cheese
- 50 g Egg whites
- 50 g Birthday cake whey/casein blend protein powder
- 14 g Sugar-free/fat-free cheesecake pudding mix
- 1 pinch Sea salt
- 4 Oreo Thins
- Fat-free cool whip
- Crushed Oreos
Equipment
Small blenderBowlSpatula4-inch springform cheesecake pansBaking sheetAluminum foilOvenCooling rack
Tips
- Super important to not over-blend the wet ingredients (only 5-7 seconds on low) to avoid incorporating too much air.
- Be careful not to overmix when adding dry ingredients to ensure the perfect cheesecake.
- Add water to the pan when baking to ensure cheesecakes cook evenly.
- After baking, slightly open the oven door, turn off the oven, and leave the cheesecakes in for another 20-25 minutes.
- Add to freezer for 30-60 minutes after dressing them up as a pro-tip.
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