OREO Protein Cheesecake Cookies
Directions
- 1Add all wet ingredients (Greek yogurt, cottage cheese, fat free cream cheese, large egg, egg whites) into a small blender.
- 2Blend on low for only 5-7 seconds to avoid over-blending.
- 3Pour the blended wet ingredients into a bowl.
- 4Add all dry ingredients (protein powder, cheesecake pudding mix, zero cal sweetener, sea salt) to the bowl with the wet ingredients.
- 5Mix to avoid clumping, folding carefully and not overmixing to ensure the perfect cheesecake.
- 6Crush 4 Oreo Thins and fold them into the batter.
- 7Grease 4-inch springform cheesecake pans with spray.
- 8Add the batter evenly to the prepared 4-inch springform cheesecake pans, placed on an oven-safe pan with sides.
- 9Cover the bottoms of the springform pans with aluminum foil to prevent water from entering during the water bath.
- 10Add warm water to the oven-safe pan, ensuring half of the cheesecake molds are covered for the water bath.
- 11Bake in the oven at 300 degrees F for 30 minutes.
- 12Once baked, slightly open the oven door and turn off the oven. Leave the cheesecakes in the turned-off oven for another 20-25 minutes.
- 13Let the cheesecakes cool at room temperature, then remove them from their molds.
- 14Add the cheesecakes to the fridge overnight to chill.
- 15Take the cheesecakes out of the springform pans after chilling.
- 16Dress them up with fat-free cool whip.
- 17Add crushed Oreos on top of the cool whip.
- 18Place them in the freezer for 30-60 minutes.
Ingredients
- 240 g Plain Non Fat Greek Yogurt
- 120 g Fat Free Cream Cheese
- 1 Large Egg (at room temp)
- 50 g Egg Whites
- 50 g Birthday Cake Whey/Casein Blend Protein Powder (sprinkles removed)
- 14 g Sugar Free/Fat Free Cheesecake Pudding Mix
- 10 g Zero Cal Sweetener
- pinch Sea Salt
- 4 Oreo Thins
- Fat Free Cool Whip
- Crushed Oreos
- 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.
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