OREO PROTEIN CHEESECAKES COOKIES

115 mins
Serves 1
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Directions

  1. 1Add 240g plain non-fat Greek yogurt, 420g fat-free cream cheese, and 50g egg whites to a small blender.
  2. 2Add 240g plain non-fat Greek yogurt, 420g fat-free cream cheese, and 50g egg whites to a small blender.
  3. 3Add 240g plain non-fat Greek yogurt, 420g fat-free cream cheese, and 50g egg whites to a small blender.
  4. 4Blend on low for only 5-7 seconds, being careful not to over-blend to avoid incorporating too much air.
  5. 5Blend on low for only 5-7 seconds, being careful not to over-blend to avoid incorporating too much air.
  6. 6Blend on low for only 5-7 seconds, being careful not to over-blend to avoid incorporating too much air.
  7. 7Pour the wet mixture into a bowl.
  8. 8Pour the wet mixture into a bowl.
  9. 9Pour the wet mixture into a bowl.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Mix gently to avoid clumping, being careful not to overmix.
  14. 14Mix gently to avoid clumping, being careful not to overmix.
  15. 15Mix gently to avoid clumping, being careful not to overmix.
  16. 16Crush 4 Oreo Thins.
  17. 17Crush 4 Oreo Thins.
  18. 18Crush 4 Oreo Thins.
  19. 19Fold the crushed Oreo Thins into the cheesecake mixture.
  20. 20Fold the crushed Oreo Thins into the cheesecake mixture.
  21. 21Fold the crushed Oreo Thins into the cheesecake mixture.
  22. 22Grease 4-inch springform cheesecake pans with cooking spray.
  23. 23Grease 4-inch springform cheesecake pans with cooking spray.
  24. 24Grease 4-inch springform cheesecake pans with cooking spray.
  25. 25Add the cheesecake mixture to the prepared pans.
  26. 26Add the cheesecake mixture to the prepared pans.
  27. 27Add the cheesecake mixture to the prepared pans.
  28. 28Cover the bottoms of the pans with aluminum foil to prevent water from getting into the cheesecakes.
  29. 29Cover the bottoms of the pans with aluminum foil to prevent water from getting into the cheesecakes.
  30. 30Cover the bottoms of the pans with aluminum foil to prevent water from getting into the cheesecakes.
  31. 31Place the covered pans on a baking sheet and add water to the pan to ensure cheesecakes cook evenly.
  32. 32Place the covered pans on a baking sheet and add water to the pan to ensure cheesecakes cook evenly.
  33. 33Place the covered pans on a baking sheet and add water to the pan to ensure cheesecakes cook evenly.
  34. 34Bake on 300 degrees Fahrenheit for 30 minutes.
  35. 35Bake on 300 degrees Fahrenheit for 30 minutes.
  36. 36Bake on 300 degrees Fahrenheit for 30 minutes.
  37. 37Once done, slightly open the oven door and turn off the oven.
  38. 38Once done, slightly open the oven door and turn off the oven.
  39. 39Once done, slightly open the oven door and turn off the oven.
  40. 40Leave the cheesecakes in the turned-off oven for another 20-25 minutes.
  41. 41Leave the cheesecakes in the turned-off oven for another 20-25 minutes.
  42. 42Leave the cheesecakes in the turned-off oven for another 20-25 minutes.
  43. 43Let them cool at room temperature.
  44. 44Let them cool at room temperature.
  45. 45Let them cool at room temperature.
  46. 46Add to the fridge overnight.
  47. 47Add to the fridge overnight.
  48. 48Add to the fridge overnight.
  49. 49Take the cheesecakes out of the pans.
  50. 50Take the cheesecakes out of the pans.
  51. 51Take the cheesecakes out of the pans.
  52. 52Dress them up with fat-free cool whip.
  53. 53Dress them up with fat-free cool whip.
  54. 54Dress them up with fat-free cool whip.
  55. 55Add crushed Oreos on top.
  56. 56Add crushed Oreos on top.
  57. 57Add crushed Oreos on top.
  58. 58Add to the freezer for 30-60 minutes.
  59. 59Add to the freezer for 30-60 minutes.
  60. 60Add 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
  • 420 g Fat-free cream cheese
  • 420 g Fat-free cream cheese
  • 420 g Fat-free cream cheese
  • 50 g Egg whites
  • 50 g Egg whites
  • 50 g Egg whites
  • 50 g Birthday cake whey/casein blend protein powder
  • 50 g Birthday cake whey/casein blend protein powder
  • 50 g Birthday cake whey/casein blend protein powder
  • 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
  • 1 pinch Sea salt
  • 1 pinch Sea salt
  • 1 pinch Sea salt
  • 4 Oreo Thins
  • 4 Oreo Thins
  • 4 Oreo Thins
  • Fat-free cool whip
  • Fat-free cool whip
  • Fat-free cool whip
  • Crushed Oreos
  • Crushed Oreos
  • 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.
OREO PROTEIN CHEESECAKES COOKIES | Clip Recipe