OREO Protein Cheesecake Cookies

145 mins
Serves 4
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Directions

  1. 1Add all your wet ingredients into your small blender.
  2. 2Add all your wet ingredients into your small blender.
  3. 3Add all your wet ingredients into your small blender.
  4. 4Blend for only 5 to 7 seconds on low, to avoid incorporating too much air.
  5. 5Blend for only 5 to 7 seconds on low, to avoid incorporating too much air.
  6. 6Blend for only 5 to 7 seconds on low, to avoid incorporating too much air.
  7. 7Add the blended wet ingredients to a bowl.
  8. 8Add the blended wet ingredients to a bowl.
  9. 9Add the blended wet ingredients to a bowl.
  10. 10Add all your dry ingredients into the bowl with the wet ingredients.
  11. 11Add all your dry ingredients into the bowl with the wet ingredients.
  12. 12Add all your dry ingredients into the bowl with the wet ingredients.
  13. 13Fold but don't overmix the wet and dry ingredients.
  14. 14Fold but don't overmix the wet and dry ingredients.
  15. 15Fold but don't overmix the wet and dry ingredients.
  16. 16Fold in your four crushed Oreo thins.
  17. 17Fold in your four crushed Oreo thins.
  18. 18Fold in your four crushed Oreo thins.
  19. 19Add your 4-inch springform cheesecake pans to an oven safe pan with sides.
  20. 20Add your 4-inch springform cheesecake pans to an oven safe pan with sides.
  21. 21Add your 4-inch springform cheesecake pans to an oven safe pan with sides.
  22. 22Cover the bottoms of the springform pans with aluminum foil to prevent water from getting into the cheesecakes.
  23. 23Cover the bottoms of the springform pans with aluminum foil to prevent water from getting into the cheesecakes.
  24. 24Cover the bottoms of the springform pans with aluminum foil to prevent water from getting into the cheesecakes.
  25. 25Add warm water to the oven safe pan, ensuring half the cheesecake molds are covered for a water bath (bain-marie).
  26. 26Add warm water to the oven safe pan, ensuring half the cheesecake molds are covered for a water bath (bain-marie).
  27. 27Add warm water to the oven safe pan, ensuring half the cheesecake molds are covered for a water bath (bain-marie).
  28. 28Bake at 300 degrees Fahrenheit for 30 minutes.
  29. 29Bake at 300 degrees Fahrenheit for 30 minutes.
  30. 30Bake at 300 degrees Fahrenheit for 30 minutes.
  31. 31Slowly open the oven door, turn the oven off, and leave them in there for another 25 minutes.
  32. 32Slowly open the oven door, turn the oven off, and leave them in there for another 25 minutes.
  33. 33Slowly open the oven door, turn the oven off, and leave them in there for another 25 minutes.
  34. 34Let them cool at room temperature for 30 minutes.
  35. 35Let them cool at room temperature for 30 minutes.
  36. 36Let them cool at room temperature for 30 minutes.
  37. 37Transfer to the fridge still in the springform pans to cool for 4-6 hours or overnight.
  38. 38Transfer to the fridge still in the springform pans to cool for 4-6 hours or overnight.
  39. 39Transfer to the fridge still in the springform pans to cool for 4-6 hours or overnight.
  40. 40Dress these things up with a little bit of fat-free cool whip and some crushed Oreos.
  41. 41Dress these things up with a little bit of fat-free cool whip and some crushed Oreos.
  42. 42Dress these things up with a little bit of fat-free cool whip and some crushed Oreos.
  43. 43Add to the freezer for 30-60 minutes as a pro tip to let the cool whip turn to ice cream.
  44. 44Add to the freezer for 30-60 minutes as a pro tip to let the cool whip turn to ice cream.
  45. 45Add 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
  • 240 g Plain Non Fat Greek Yogurt
  • 240 g Plain Non Fat Greek Yogurt
  • 120 g 2% Cottage Cheese
  • 120 g 2% Cottage Cheese
  • 120 g 2% Cottage Cheese
  • 120 g Fat Free Cream Cheese
  • 120 g Fat Free Cream Cheese
  • 120 g Fat Free Cream Cheese
  • 1 Large Egg
  • 1 Large Egg
  • 1 Large Egg
  • 50 g Egg Whites
  • 50 g Egg Whites
  • 50 g Egg Whites
  • 50 g Vanilla Whey/Casein Blend Protein Powder
  • 50 g Vanilla Whey/Casein Blend Protein Powder
  • 50 g Vanilla 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
  • 10 g Zero Cal Sweetener
  • 10 g Zero Cal Sweetener
  • 10 g Zero Cal Sweetener
  • 4 Crushed OREO Thins
  • 4 Crushed OREO Thins
  • 4 Crushed OREO Thins
  • 1 little bit fat-free cool whip
  • 1 little bit fat-free cool whip
  • 1 little bit fat-free cool whip
  • 1 some crushed Oreos
  • 1 some crushed Oreos
  • 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.