Oreo protein cheesecake cookies

Oreo protein cheesecake cookies

dessert · Serves 4 · 1h 43m total · ↑ Protein

Inspired by @aussie_fit · Watch on IG ↗

294 kcal21 g protein15 g carbs17 g fat

High-protein, low-calorie cheesecake cups made with Greek yogurt, cottage cheese, and protein powder, baked in a water bath for a creamy, dense texture.

Cook timeline

Wall clock: 1h 43mActive: 18mPassive: 1h 35mParallel tracks: 2
0m
15m
30m
45m
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75m
90m
103m
Preheat oven to 300°F
Blend wet ingredients
Mix dry ingredients
Fold and add Oreos
Portion into springform pans
Bake cheesecakes
Rest in oven with door cracked
Cool at room temperature
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Start cooking

Equipment

Steps

1h 43m
  1. 1. Preheat oven to 300°F1m + 10m
  2. 2. Blend wet ingredients3m
    240 g plain non-fat Greek yogurt · 120 g 2% cottage cheese · 120 g fat-free cream cheese · 1 whole egg · 50 g egg whites
  3. 3. Mix dry ingredients2m
    50 g vanilla whey/casein blend protein powder · 14 g sugar-free cheesecake pudding mix · 10 g zero-calorie sweetener
  4. 4. Fold and add Oreos3m
    4 whole Oreo Thins
  5. 5. Portion into springform pans4m
  6. 6. Bake cheesecakes2m + 30m
  7. 7. Rest in oven with door cracked1m + 25m
  8. 8. Cool at room temperature2m + 30m

Storage

Refrigerate in sealed containers for 4–6 hours before eating, or store in the fridge for several days.

When ready to eat

When ready to eat, top with fat-free whipped cream (Cool Whip) and more crushed Oreo Thins if desired.