OREO Protein Cheesecake
A high-protein Greek yogurt and cottage cheese cheesecake studded with crushed OREO Thins and topped with a cookies-and-cream protein icing.
- Serves
- 8
Nutrition
226calories per serving
- 28gProtein
- 18gCarbs
- 4gFat
Estimated per slice from ingredients, assuming 8 slices and 8 OREO Thins (about 58g) in the batter; whipped cream and extra OREOs on top not counted.
Ingredients
Cheesecake
- 480g plain nonfat Greek yogurt
- 240g 2% cottage cheese
- 1 block (226g) fat-free cream cheese
- 2 large eggs
- 100g egg whites
- 5g vanilla extract
- 100g vanilla whey/casein blend protein powder
- 28g sugar-free, fat-free cheesecake pudding mix
- 20g zero-calorie sweetener
- 8 OREO Thins, crushed
OREO protein icing
- 20g vanilla whey/casein blend protein powder
- 20g powdered sugar
- 10g black cocoa powder
- Cold water
To serve
- Whipped cream
- Crushed OREOs
Instructions
- Preheat the oven to 300F.
- Blend all the cheesecake ingredients except the OREOs on low until smooth.
- Wrap the outside of a 9-inch springform pan with aluminum foil to keep the water bath out.
- Spray the inside of the pan with nonstick spray and pour in the batter.
- Stir in the crushed OREO Thins.
- Set the pan in a sheet pan with sides at least 2 inches high, and pour in warm water to about 1-1.5 inches deep.
- Bake for 55 minutes.
- Turn the oven off, prop the door open slightly and leave the cheesecake inside for another 35 minutes.
- Remove the foil and let the cheesecake cool at room temperature for 1 hour.
- Refrigerate overnight to fully set.
- For the icing, mix the protein powder, powdered sugar and black cocoa, then add cold water a little at a time until it reaches an icing consistency.
- Slice the cheesecake and top each slice with icing, whipped cream and crushed OREOs.
Notes
- The source lists “8g OREO Thins” but the directions say 8 crushed OREO Thins; 8 cookies is used here.
- Add the water to the icing slowly; too much makes it runny.
- The source doesn’t give a slice count; 8 slices is an estimate.