# OREO Protein Cheesecake Cookies

These are dense, delicious, and insane OREO protein cheesecake cookies that are less than 200 calories and packed with protein, perfect for dessert meal prep.

- Servings: 4 servings
- Total time: 145 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Add all your wet ingredients into your small blender.
2. Blend for only 5 to 7 seconds on low, to avoid incorporating too much air.
3. Add the blended wet ingredients to a bowl.
4. Add all your dry ingredients into the bowl with the wet ingredients.
5. Fold but don't overmix the wet and dry ingredients.
6. Fold in your four crushed Oreo thins.
7. Add your 4-inch springform cheesecake pans to an oven safe pan with sides.
8. Cover the bottoms of the springform pans with aluminum foil to prevent water from getting into the cheesecakes.
9. Add warm water to the oven safe pan, ensuring half the cheesecake molds are covered for a water bath (bain-marie).
10. Bake at 300 degrees Fahrenheit for 30 minutes.
11. Slowly open the oven door, turn the oven off, and leave them in there for another 25 minutes.
12. Let them cool at room temperature for 30 minutes.
13. Transfer to the fridge still in the springform pans to cool for 4-6 hours or overnight.
14. Dress these things up with a little bit of fat-free cool whip and some crushed Oreos.
15. Add to the freezer for 30-60 minutes as a pro tip to let the cool whip turn to ice cream.

## Equipment

- small blender
- bowl
- 4-inch springform cheesecake pans
- aluminum foil
- oven
- oven 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.

## Source

- Original video: https://youtube.com/shorts/6cYVO6lI5C0?si=u16FnfPg6z68NuaA
- Recipe page: https://www.cliprecipe.com/recipe/a164bdb9-8d77-4b4d-8891-182ce6c530f4
- Extracted: 2026-05-13

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