Zach Rocheleau
Oreo Protein Cheesecake
367 Calories | 23g Carbs | 7g Fat | 53g Protein
Oreo Protein Cheesecake
Ingredients
240g 2% Cottage Cheese
240g Plain Non Fat Greek Yogurt
100g Egg Whites
50g Flex Vanilla Whey/Casein Blend Protein Powder
12g Sugar Free/Fat Free Cheesecake Pudding Mix
8g Zero Cal Sweetener
4 Crushed OREO Thins
OREO Frosting:
30g Flex Vanilla Whey/Casein Blend Protein Powder
15g Black Cocoa Powder
4g Zero Cal Sweetener
Cold Water to consistency
Protein Icing:
30g Flex Whey/Casein Blend Vanilla Protein Powder
15g Powdered Sugar
Cold Water to consistency
Directions
- Add all your ingredients (except OREO Thins) to small blender and blend till smooth.
- Add crushed OREO Thins to batter and mix it in. Then add batter to your 6.5in Cast Iron Skillet.
- Air fry on 250 degrees F for 17 minutes.
- Let cool at room temp for about 30 minutes. Then add to fridge for at least a few hours to really thicken up. Ideally the longer the better. I like overnight. Just make sure you cover it with some type of plastic wrap.
- While it’s cooling, make your frosting and icing. Both super simple. Just add dry ingredients to bowls, mix to avoid clumping and then slowly add cold water and mix till you achieve the desired consistency. Add both to fridge to cool.
- Then once all is ready, add your toppings to your cheesecakes and enjoy!