INGREDIENTS
240g Plain Non Fat Greek Yogurt
190g 2% Cottage Cheese
50g Light Cream Cheese (1/3rd less fat)
100g Egg Whites
50g Flex Vanilla Whey/Casein Blend Protein Powder
14g Sugar Free/Fat Free Cheesecake Pudding Mix
10g Zero Cal Sweetener
4 Crushed OREO Thins
DIRECTIONS
- In a bowl, mix all dry ingredients to avoid clumping.
- Slowly combine the wet and dry ingredients, folding until just mixed (don’t overmix!).
- Crush 4 Oreo Thins and fold them into the batter.
- Divide the batter evenly into 12 cupcake molds (silicone works great!) placed on an oven-safe pan with sides. Add warm water into the pan, covering half of the molds for a water bath to help them cook evenly.
- Bake at 300°F for 25 minutes. After that, turn the oven off, slightly open the door, and leave the cheesecakes inside for another 25 minutes.
- Let them cool at room temperature for 30 minutes, then transfer to the fridge for 4-6 hours (the longer, the better!).
- Top with your favorite toppings and enjoy!
