# Oreo Protein Cheesecake Cookies

Oreo Protein Cheesecake Cookies that are less than 200 calories and packed with protein, the perfect dessert meal prep for the week.

- Total time: 85 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- blender
- bowl
- spatula
- 4-inch springform cheesecake pans
- aluminum foil
- oven
- wire rack
- refrigerator
- freezer

## 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

## Source

- Original video: https://www.tiktok.com/@zachrocheleau0/video/7530218182070570253?is_from_webapp=1&sender_device=pc&web_id=7525544853736851000
- Recipe page: https://www.cliprecipe.com/recipe/db88ba67-794b-4386-bdb9-62263a44e8d2
- Extracted: 2025-10-11

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