# OREO PROTEIN CHEESECAKES COOKIES

These Oreo protein cheesecake cookies are less than 200 calories and packed with 26 and a half grams of protein, making them the perfect dessert meal prep.

- Total time: 115 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Add 240g plain non-fat Greek yogurt, 420g fat-free cream cheese, and 50g egg whites to a small blender.
2. Blend on low for only 5-7 seconds, being careful not to over-blend to avoid incorporating too much air.
3. Pour the wet mixture into a bowl.
4. Add 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.
5. Mix gently to avoid clumping, being careful not to overmix.
6. Crush 4 Oreo Thins.
7. Fold the crushed Oreo Thins into the cheesecake mixture.
8. Grease 4-inch springform cheesecake pans with cooking spray.
9. Add the cheesecake mixture to the prepared pans.
10. Cover the bottoms of the pans with aluminum foil to prevent water from getting into the cheesecakes.
11. Place the covered pans on a baking sheet and add water to the pan to ensure cheesecakes cook evenly.
12. Bake on 300 degrees Fahrenheit for 30 minutes.
13. Once done, slightly open the oven door and turn off the oven.
14. Leave the cheesecakes in the turned-off oven for another 20-25 minutes.
15. Let them cool at room temperature.
16. Add to the fridge overnight.
17. Take the cheesecakes out of the pans.
18. Dress them up with fat-free cool whip.
19. Add crushed Oreos on top.
20. Add to the freezer for 30-60 minutes.

## Equipment

- Small blender
- Bowl
- Spatula
- 4-inch springform cheesecake pans
- Baking sheet
- Aluminum foil
- Oven
- Cooling 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.

## Source

- Original video: https://www.tiktok.com/t/ZT6Ure9qr/
- Recipe page: https://www.cliprecipe.com/recipe/870c68df-69b6-49f7-a5a7-255e65114ece
- Extracted: 2025-08-03

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