# OREO Protein Cheesecake Cookies

These OREO Protein Cheesecake Cookies are a high-protein, low-calorie, dense, and delicious dessert perfect for meal prep.

- Servings: 4 servings
- Total time: 150 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Add all wet ingredients (Greek yogurt, cottage cheese, fat free cream cheese, large egg, egg whites) into a small blender.
2. Blend on low for only 5-7 seconds to avoid over-blending.
3. Pour the blended wet ingredients into a bowl.
4. Add all dry ingredients (protein powder, cheesecake pudding mix, zero cal sweetener, sea salt) to the bowl with the wet ingredients.
5. Mix to avoid clumping, folding carefully and not overmixing to ensure the perfect cheesecake.
6. Crush 4 Oreo Thins and fold them into the batter.
7. Grease 4-inch springform cheesecake pans with spray.
8. Add the batter evenly to the prepared 4-inch springform cheesecake pans, placed on an oven-safe pan with sides.
9. Cover the bottoms of the springform pans with aluminum foil to prevent water from entering during the water bath.
10. Add warm water to the oven-safe pan, ensuring half of the cheesecake molds are covered for the water bath.
11. Bake in the oven at 300 degrees F for 30 minutes.
12. Once baked, slightly open the oven door and turn off the oven. Leave the cheesecakes in the turned-off oven for another 20-25 minutes.
13. Let the cheesecakes cool at room temperature, then remove them from their molds.
14. Add the cheesecakes to the fridge overnight to chill.
15. Take the cheesecakes out of the springform pans after chilling.
16. Dress them up with fat-free cool whip.
17. Add crushed Oreos on top of the cool whip.
18. Place them in the freezer for 30-60 minutes.

## Equipment

- Small blender
- Bowl
- 4-inch springform cheesecake pans
- Oven safe pan with sides
- Aluminum foil
- Spatula
- Cooling rack
- Fridge 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.

## Source

- Original video: https://www.facebook.com/share/r/1BN3sgNhB2/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/e9157f60-77f1-4cd8-a71f-5412c8d2f5ca
- Extracted: 2025-07-25

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