Directions
- 1Add all your wet ingredients into your small blender.
- 2Blend for only 5 to 7 seconds on low, to avoid incorporating too much air.
- 3Add the blended wet ingredients to a bowl.
- 4Add all your dry ingredients into the bowl with the wet ingredients.
- 5Fold but don't overmix the wet and dry ingredients.
- 6Fold in your four crushed Oreo thins.
- 7Add your 4-inch springform cheesecake pans to an oven safe pan with sides.
- 8Cover the bottoms of the springform pans with aluminum foil to prevent water from getting into the cheesecakes.
- 9Add warm water to the oven safe pan, ensuring half the cheesecake molds are covered for a water bath (bain-marie).
- 10Bake at 300 degrees Fahrenheit for 30 minutes.
- 11Slowly open the oven door, turn the oven off, and leave them in there for another 25 minutes.
- 12Let them cool at room temperature for 30 minutes.
- 13Transfer to the fridge still in the springform pans to cool for 4-6 hours or overnight.
- 14Dress these things up with a little bit of fat-free cool whip and some crushed Oreos.
- 15Add to the freezer for 30-60 minutes as a pro tip to let the cool whip turn to ice cream.
Ingredients
- 240 g Plain Non Fat Greek Yogurt
- 120 g 2% Cottage Cheese
- 120 g Fat Free Cream Cheese
- 1 Large Egg
- 50 g Egg Whites
- 50 g Vanilla Whey/Casein Blend Protein Powder
- 14 g Sugar Free/Fat Free Cheesecake Pudding Mix
- 10 g Zero Cal Sweetener
- 4 Crushed OREO Thins
- 1 little bit fat-free cool whip
- 1 some crushed Oreos
Equipment
small blenderbowl4-inch springform cheesecake pansaluminum foilovenoven safe pan with sides
Tips
- Blend wet ingredients for only 5 to 7 seconds on low to avoid incorporating too much air.
- Fold dry ingredients into wet ingredients without overmixing.
- Cover the bottoms of the springform pans with aluminum foil to prevent water from entering during the water bath.
- Use warm water for the bain-marie to ensure even cooking and prevent the cheesecakes from falling flat.
- Leave the cheesecakes in the turned-off oven for 25 minutes after baking.
- Cool at room temperature for 30 minutes, then refrigerate for 4-6 hours (or overnight) in the pans.
- For a pro tip, add the cheesecakes with toppings to the freezer for 30-60 minutes to make the cool whip turn into ice cream.
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