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


Serves 6

For the crust:

  • 9 Oreos.
  • 15g Coconut Oil or Butter, melted.

For the filling:

  • 200g Light Cream Cheese.
  • 150g Greek Yoghurt.
  • 80g Vanilla Protein Powder.

For decorating:

  • 30g Dark Chocolate (optional).
  • 3 Oreos.

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