Oreo Protein Cheesecake Cookies

Serves 4
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Directions

  1. 1Add all the wet ingredients into a small blender.
  2. 2Add all the wet ingredients into a small blender.
  3. 3Add all the wet ingredients into a small blender.
  4. 4Blend the wet ingredients on low for only 5-7 seconds, being careful not to over blend.
  5. 5Blend the wet ingredients on low for only 5-7 seconds, being careful not to over blend.
  6. 6Blend the wet ingredients on low for only 5-7 seconds, being careful not to over blend.
  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 the dry ingredients to the bowl.
  11. 11Add all the dry ingredients to the bowl.
  12. 12Add all the dry ingredients to the bowl.
  13. 13Mix wet and dry ingredients until just combined, being careful not to overmix.
  14. 14Mix wet and dry ingredients until just combined, being careful not to overmix.
  15. 15Mix wet and dry ingredients until just combined, being careful not to overmix.
  16. 16Fold in four crushed Oreo Thins.
  17. 17Fold in four crushed Oreo Thins.
  18. 18Fold in four crushed Oreo Thins.
  19. 19Add the batter evenly to four small 4-inch springform cheesecake pans.
  20. 20Add the batter evenly to four small 4-inch springform cheesecake pans.
  21. 21Add the batter evenly to four small 4-inch springform cheesecake pans.
  22. 22Cover the bottoms of the pans with aluminum foil.
  23. 23Cover the bottoms of the pans with aluminum foil.
  24. 24Cover the bottoms of the pans with aluminum foil.
  25. 25Add water to the pan to ensure the cheesecakes cook evenly.
  26. 26Add water to the pan to ensure the cheesecakes cook evenly.
  27. 27Add water to the pan to ensure the cheesecakes cook evenly.
  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. 31Once done, slightly open the door of the oven, turn off the oven, and leave the cheesecakes inside for another 20-25 minutes.
  32. 32Once done, slightly open the door of the oven, turn off the oven, and leave the cheesecakes inside for another 20-25 minutes.
  33. 33Once done, slightly open the door of the oven, turn off the oven, and leave the cheesecakes inside for another 20-25 minutes.
  34. 34Let the cheesecakes cool at room temperature, then take them out of the mold.
  35. 35Let the cheesecakes cool at room temperature, then take them out of the mold.
  36. 36Let the cheesecakes cool at room temperature, then take them out of the mold.
  37. 37Add to the fridge overnight.
  38. 38Add to the fridge overnight.
  39. 39Add to the fridge overnight.
  40. 40Add fat-free cool whip to the top of the cheesecakes.
  41. 41Add fat-free cool whip to the top of the cheesecakes.
  42. 42Add fat-free cool whip to the top of the cheesecakes.
  43. 43Add crushed Oreos on top.
  44. 44Add crushed Oreos on top.
  45. 45Add crushed Oreos on top.
  46. 46Place in the freezer for 30-60 minutes.
  47. 47Place in the freezer for 30-60 minutes.
  48. 48Place in the freezer for 30-60 minutes.

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
  • 100 g egg whites
  • 100 g egg whites
  • 100 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 Oreo Thins
  • 4 Oreo Thins
  • 4 Oreo Thins
  • 1 large egg at room temperature
  • 1 large egg at room temperature
  • 1 large egg at room temperature
  • 50 g birthday cake whey/casein blend protein powder
  • 50 g birthday cake whey/casein blend protein powder
  • 50 g birthday cake whey/casein blend protein powder
  • pinch sea salt
  • pinch sea salt
  • 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.