Oreo Protein Cheesecake Cookies
Directions
- 1Add plain non-fat Greek yogurt, fat-free cream cheese, and egg whites into a small blender.
- 2Blend the wet ingredients on low for 5-7 seconds, being careful not to over blend.
- 3Pour the blended mixture into a bowl.
- 4Add Birthday Cake Whey/Casein Blend Protein Powder, sugar-free/fat-free cheesecake pudding mix, and a pinch of sea salt to the bowl.
- 5Mix gently to avoid clumping and overmixing.
- 6Crush 4 Oreo Thins.
- 7Fold the crushed Oreo Thins into the mixture.
- 8Grease 4-inch springform cheesecake pans with cooking spray.
- 9Add the cheesecake mixture into the greased pans.
- 10Cover the bottoms of the cheesecake pans with aluminum foil to prevent water from entering.
- 11Place the pans in a larger pan and add water to the larger pan to ensure even cooking.
- 12Bake in an oven at 300 degrees F for 30 minutes.
- 13Once baked, turn off the oven and slightly open the door.
- 14Leave the cheesecakes in the oven for another 20-25 minutes.
- 15Let the cheesecakes cool to room temperature, then remove them from the molds.
- 16Refrigerate the cheesecakes overnight.
- 17Take the cheesecakes out of the pans after refrigeration.
- 18Top with fat-free cool whip.
- 19Add crushed Oreos on top of the cool whip.
- 20Place in the freezer for 30-60 minutes before serving for a pro tip.
Ingredients
- 240 g plain non-fat Greek yogurt
- 120 g fat-free cream cheese
- 50 g egg whites
- 50 g Birthday Cake Whey/Casein Blend Protein Powder
- 14 g sugar-free/fat-free cheesecake pudding mix
- 1 pinch sea salt
- 4 Oreo Thins
- fat-free cool whip
- crushed Oreos
Equipment
blenderbowlspatula4-inch springform cheesecake pansaluminum foilovenwire rackrefrigeratorfreezer
Tips
- Blend wet ingredients on low for only 5-7 seconds to not over blend
- Fold dry ingredients and crushed Oreos carefully to avoid overmixing and incorporate too much air
- Cover the bottoms of the cheesecake pans with aluminum foil to prevent water from getting in
- Add water to the pan to ensure cheesecakes cook evenly
- After baking, turn off the oven, slightly open the door, and leave cheesecakes inside for another 20-25 minutes to prevent cracking
- For best results, add finished cheesecakes to the freezer for 30-60 minutes before serving
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