15 minutes minutes
3 hours minutes
As if the classic oreo cheesecake wasn't enough, how about try this perfect Oreo Protein Cheesecake for every occasion. This delicious recipe is ridiculously easy. This recipe is made with VPA's Vanilla Whey Protein Isolate.
6 x Oreo Original Biscuits
25g Devondale 25% Less Fat Butter, Melted
200g Chobani 0.5% Fat Greek Yoghurt
100g Philadelphia 60% Less Fat Cooking Cream Cheese
60g VPA Vanilla Whey Protein
30g Boiling Water
1 x Oreo Original Biscuit, Crushed
In a food processor or blender, blitz your Oreo biscuits until they become a fine powder. Add in the melted butter and mix until combined.
Weigh your total base mixture and divide by 4, this will give you the total grams of biscuit base per cheesecake. Evenly distribute into 4 muffin holes in a silicone muffin tin (NOTE: It has to be silicone so that you can easily pop out the cheesecakes once set. I got mine from Woolworths for $8). Refrigerate.
To make the filling, mix together greek yoghurt and cream cheese until combined. Add in your protein and mix again.
In a small bowl, combine the gelatine with boiling water, mix until dissolved. Once dissolved, add to cheesecake mixture and mix until combined. Crush the remaining Oreo biscuit into the cheesecake mixture and mix until well distributed.
Weigh your total cheesecake mixture and divide by 4, this will give you the total grams per cheesecake. Distribute mixture into muffin holes. Refrigerate for 3 hours, or overnight if preferred. Once set, pop cheesecakes out of moulds and serve.
These will last up to 5 days stored in the fridge. Macros are listed per cheesecake.
Calories 248, Carbs 17 grams, Fat 11 grams, Protein 22 grams