Oreo Protein Cheesecakes

Directions

1. 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. 

2. 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. 

3. To make the filling, mix together greek yoghurt and cream cheese until combined. Add in your protein and mix again. 

4. 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. 

5. 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.