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® Vanilla Whey Protein Isolate.
6 x Oreo
25% Less Fat Butter, Melted
0.5% Fat Greek Yoghurt
Philadelphia 60% Less Fat Cooking Cream Cheese
a food processor or blender, blitz your Oreo biscuits until they become a fine
powder. Add in the melted butter and mix until combined.
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).
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
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.
OPTIONAL: You can
add a sweetener of choice to your cheesecake filling mix. I personally think
that the protein powder makes it sweet enough. I would recommend trying your
mixture once you combine the filling ingredients to see if you would like it
Danica is passionate about health and fitness and is a huge foodie! She believes in striking balance when it comes to nutrition, and is currently undertaking education with a vision to help others achieve their goals.