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Mini Oreo Protein Cheesecakes







SERVING SIZE: 1 mini cheesecake

YIELDS: 10 servings

Measurement Style:


– 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


  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.