Mini Oreo Protein Cheesecakes

SERVING SIZE: 1 mini cheesecake

YIELDS: 10 servings

– 7 Oreos
– 26g light butter (I use Country Crock brand)
– 224g fat free cream cheese, softened
– 250g nonfat greek yogurt
– Stevia/Splenda to taste (I used 2-3 tbsp)
– 10g black cocoa
– 31g Oreo pudding mix
– 1 egg
– 60g chocolate whey
– 57g liquid egg whites

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Preheat oven to 350 degrees F.
2. Put Oreos in a ziplock bag and crush them into small pieces.
3. Evenly place crushed Oreos into a greased muffin tray filling 10 moulds.
4. Melt butter and evenly pour a little bit into each of the 10 moulds over the crushed Oreos.
5. In a large bowl, combine all other ingredients with an electric mixer for 2-3 minutes.
6. Evenly distribute the cheesecake batter into each of the 10 moulds over the Oreos/butter crust.
7. Bake for 20-30 minutes until you can stick a toothpick in a cheesecake and it comes out clean.
8. Refrigerate for 2-3 hours and enjoy! Feel free to ice with protein icing (Sweetener + water + protein powder) or any icing of choice.