For the base:
200g Oreo biscuits
For the cheescake:
500g Philadelphia Light cream cheeseuse full-fat if you can spare the macros
300g Greek yoghurtI use Fage Total
1/2 cup Egg whites
3 scoops Cookies & Cream flavour whey protein
5 Tbsps Truvia (Stevia)
1-2 Oreo biscuits
- Firstly, prepare the base. Crush Oreo biscuits into crumbs using either a food processor or just by placing them in a sealable bag and whacking them with a rolling pin (my preferred method). I leave the cream filling in them as I think it may help bind the base together. Place the Oreo crumbs into a large mixing bowl.
- Next, melt 50g of coconut oil and pour over the crushed Oreos. Mix together to combine.
- Press the base mixture into the bottom of an oven-safe cheesecake dish and place it in the fridge.
- Meanwhile, preheat the oven to 150°C.
- To start preparing the cheesecake mixture, whisk together egg whites until thick, white and fluffy (I use a mixer for this).
- Now fold in the cream cheese and greek yoghurt to combine.
- Add the Cookies & Cream flavour whey and sweetener and mix until smooth.
- Grab 1 extra Oreo and crush it into crumbs again. Stir the Oreo crumbs through the cheesecake mixture.
- Grab the cheesecake dish from the fridge and pour the cheesecake filling over the base.
- Place in the centre of the oven and bake for 30-40 minutes. It’s super important not to overbake your cheesecake – so take it out while the edges appear done but the centre still appears wobbly. It will continue to set as it cools down.
- Leave to cool completely. Once it has reached room temperature, then place in the fridge for a further 2 hours to fully set.
- Optional: Decorate the cheesecake with extra chopped up Oreos.
And if you really love Oreos, why not make your own Healthy Homemade Oreos?
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