Oreo Protein Cheesecake Cookies

Directions

  1. 1Add all the wet ingredients into a small blender.
  2. 2Blend the wet ingredients on low for only 5-7 seconds, being careful not to over blend.
  3. 3Add the blended wet ingredients to a bowl.
  4. 4Add all the dry ingredients to the bowl.
  5. 5Mix wet and dry ingredients until just combined, being careful not to overmix.
  6. 6Fold in four crushed Oreo Thins.
  7. 7Add the batter evenly to four small 4-inch springform cheesecake pans.
  8. 8Cover the bottoms of the pans with aluminum foil.
  9. 9Add water to the pan to ensure the cheesecakes cook evenly.
  10. 10Bake at 300 degrees Fahrenheit for 30 minutes.
  11. 11Once done, slightly open the door of the oven, turn off the oven, and leave the cheesecakes inside for another 20-25 minutes.
  12. 12Let the cheesecakes cool at room temperature, then take them out of the mold.
  13. 13Add to the fridge overnight.
  14. 14Add fat-free cool whip to the top of the cheesecakes.
  15. 15Add crushed Oreos on top.
  16. 16Place in the freezer for 30-60 minutes.

Ingredients

  • 240 g plain non fat greek yogurt
  • 120 g 2% cottage cheese
  • 120 g fat free cream cheese
  • 100 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 Oreo Thins
  • 1 large egg at room temperature
  • 50 g birthday cake whey/casein blend protein powder
  • pinch sea salt

Equipment

small blenderbowl4 inch springform cheesecake pansoven safe pan with sides

Tips

  • Blend the wet ingredients on low for only 5-7 seconds to avoid incorporating too much air.
  • Mix dry ingredients separately to avoid clumping.
  • Fold, do not overmix.
  • Cover bottoms of pans with aluminum foil to prevent water from mixing with the cheesecakes.
  • The cheesecakes should cool in the fridge for 4-6 hours or longer.