OREO Protein Cheesecake Cookies

150 mins
Serves 4
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Directions

  1. 1Add all wet ingredients (Greek yogurt, cottage cheese, fat free cream cheese, large egg, egg whites) into a small blender.
  2. 2Add all wet ingredients (Greek yogurt, cottage cheese, fat free cream cheese, large egg, egg whites) into a small blender.
  3. 3Add all wet ingredients (Greek yogurt, cottage cheese, fat free cream cheese, large egg, egg whites) into a small blender.
  4. 4Blend on low for only 5-7 seconds to avoid over-blending.
  5. 5Blend on low for only 5-7 seconds to avoid over-blending.
  6. 6Blend on low for only 5-7 seconds to avoid over-blending.
  7. 7Pour the blended wet ingredients into a bowl.
  8. 8Pour the blended wet ingredients into a bowl.
  9. 9Pour the blended wet ingredients into a bowl.
  10. 10Add all dry ingredients (protein powder, cheesecake pudding mix, zero cal sweetener, sea salt) to the bowl with the wet ingredients.
  11. 11Add all dry ingredients (protein powder, cheesecake pudding mix, zero cal sweetener, sea salt) to the bowl with the wet ingredients.
  12. 12Add all dry ingredients (protein powder, cheesecake pudding mix, zero cal sweetener, sea salt) to the bowl with the wet ingredients.
  13. 13Mix to avoid clumping, folding carefully and not overmixing to ensure the perfect cheesecake.
  14. 14Mix to avoid clumping, folding carefully and not overmixing to ensure the perfect cheesecake.
  15. 15Mix to avoid clumping, folding carefully and not overmixing to ensure the perfect cheesecake.
  16. 16Crush 4 Oreo Thins and fold them into the batter.
  17. 17Crush 4 Oreo Thins and fold them into the batter.
  18. 18Crush 4 Oreo Thins and fold them into the batter.
  19. 19Grease 4-inch springform cheesecake pans with spray.
  20. 20Grease 4-inch springform cheesecake pans with spray.
  21. 21Grease 4-inch springform cheesecake pans with spray.
  22. 22Add the batter evenly to the prepared 4-inch springform cheesecake pans, placed on an oven-safe pan with sides.
  23. 23Add the batter evenly to the prepared 4-inch springform cheesecake pans, placed on an oven-safe pan with sides.
  24. 24Add the batter evenly to the prepared 4-inch springform cheesecake pans, placed on an oven-safe pan with sides.
  25. 25Cover the bottoms of the springform pans with aluminum foil to prevent water from entering during the water bath.
  26. 26Cover the bottoms of the springform pans with aluminum foil to prevent water from entering during the water bath.
  27. 27Cover the bottoms of the springform pans with aluminum foil to prevent water from entering during the water bath.
  28. 28Add warm water to the oven-safe pan, ensuring half of the cheesecake molds are covered for the water bath.
  29. 29Add warm water to the oven-safe pan, ensuring half of the cheesecake molds are covered for the water bath.
  30. 30Add warm water to the oven-safe pan, ensuring half of the cheesecake molds are covered for the water bath.
  31. 31Bake in the oven at 300 degrees F for 30 minutes.
  32. 32Bake in the oven at 300 degrees F for 30 minutes.
  33. 33Bake in the oven at 300 degrees F for 30 minutes.
  34. 34Once baked, slightly open the oven door and turn off the oven. Leave the cheesecakes in the turned-off oven for another 20-25 minutes.
  35. 35Once baked, slightly open the oven door and turn off the oven. Leave the cheesecakes in the turned-off oven for another 20-25 minutes.
  36. 36Once baked, slightly open the oven door and turn off the oven. Leave the cheesecakes in the turned-off oven for another 20-25 minutes.
  37. 37Let the cheesecakes cool at room temperature, then remove them from their molds.
  38. 38Let the cheesecakes cool at room temperature, then remove them from their molds.
  39. 39Let the cheesecakes cool at room temperature, then remove them from their molds.
  40. 40Add the cheesecakes to the fridge overnight to chill.
  41. 41Add the cheesecakes to the fridge overnight to chill.
  42. 42Add the cheesecakes to the fridge overnight to chill.
  43. 43Take the cheesecakes out of the springform pans after chilling.
  44. 44Take the cheesecakes out of the springform pans after chilling.
  45. 45Take the cheesecakes out of the springform pans after chilling.
  46. 46Dress them up with fat-free cool whip.
  47. 47Dress them up with fat-free cool whip.
  48. 48Dress them up with fat-free cool whip.
  49. 49Add crushed Oreos on top of the cool whip.
  50. 50Add crushed Oreos on top of the cool whip.
  51. 51Add crushed Oreos on top of the cool whip.
  52. 52Place them in the freezer for 30-60 minutes.
  53. 53Place them in the freezer for 30-60 minutes.
  54. 54Place them 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 Fat Free Cream Cheese
  • 120 g Fat Free Cream Cheese
  • 120 g Fat Free Cream Cheese
  • 1 Large Egg (at room temp)
  • 1 Large Egg (at room temp)
  • 1 Large Egg (at room temp)
  • 50 g Egg Whites
  • 50 g Egg Whites
  • 50 g Egg Whites
  • 50 g Birthday Cake Whey/Casein Blend Protein Powder (sprinkles removed)
  • 50 g Birthday Cake Whey/Casein Blend Protein Powder (sprinkles removed)
  • 50 g Birthday Cake Whey/Casein Blend Protein Powder (sprinkles removed)
  • 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
  • pinch Sea Salt
  • pinch Sea Salt
  • pinch Sea Salt
  • 4 Oreo Thins
  • 4 Oreo Thins
  • 4 Oreo Thins
  • Fat Free Cool Whip
  • Fat Free Cool Whip
  • Fat Free Cool Whip
  • Crushed Oreos
  • Crushed Oreos
  • Crushed Oreos
  • 120 g 2% Cottage Cheese
  • 120 g 2% Cottage Cheese
  • 120 g 2% Cottage Cheese

Equipment

Small blenderBowl4-inch springform cheesecake pansOven safe pan with sidesAluminum foilSpatulaCooling rackFridge container

Tips

  • Super important to not over blend the wet ingredients.
  • Be careful not to overmix when combining wet and dry ingredients.
  • Covering the bottoms of the cheesecake pans with aluminum foil prevents water from getting in during the water bath.
  • The water bath (bain-marie) ensures even cooking and prevents the cheesecakes from falling flat.
  • Let the cheesecakes cool in the fridge for 4-6 hours or overnight for best results.
  • Add to the freezer for 30-60 minutes to let the cool whip turn into ice cream.
OREO Protein Cheesecake Cookies | Clip Recipe