Oreo Protein Cheesecakes
These mini Oreo Cheesecakes are indulgent and delicious, but packed with protein! A perfect way to satisfy your sweet tooth whilst still hitting your protein goals.
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Twist the Oreos open and scrape off the crème filling with a knife. Set the filling aside and crush
the biscuits into fine crumbs in a blender or with a rolling pin.
Add the crushed biscuits to a small bowl, add in your melted coconut oil or butter and mix with
a spoon until combined. Add the biscuit crumbs into 6 paper wrappers in a muffin tray and press
it down firmly with a spoon.
Add filling ingredients and the crème fillings from step 1 to a bowl and use an electric whisk to
mix until smooth. Add the cheesecake filling onto each biscuit base.
To decorate, add a drizzle of melted chocolate to the top and use a skewer or knife to make
swirls. Twist open three Oreos, remove the crème filling and place half an Oreo onto each
cheesecake.
Freeze for at least two hours then remove the paper wrappers. Store in the fridge or freezer.
Nutritional Info
Per cheesecake:
Cals – 244
Fat – 11.6g
Carbs – 19.6g
Protein – 16.9g
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