Serves 4
Directions
- 1Add all your wet ingredients into a small blender.
- 2Blend on low for only 5-7 seconds.
- 3Add your dry ingredients into a bowl and mix to avoid clumping.
- 4Combine wet with dry and fold till mixed but not overmixed.
- 5Crush up your 4 oreo thins and mix into the batter.
- 6Add the batter evenly to your 4 small springform cheesecake pans.
- 7Cover the bottoms with aluminum foil so the water bath doesn’t mix with the cheesecakes.
- 8Add warm water into the pan. This is for the water bath which will ensure these cook evenly and don’t fall flat in the middle.
- 9Add to oven on 300 degrees F for 30 minutes.
- 10Then turn oven off and slightly open the door of the oven.
- 11Leave the cheesecakes in there for another 25 minutes.
- 12Let them cool at room temp for another 30 minutes.
- 13Transfer to the fridge still in the springform pans to cool for 4-6 hours.
- 14Add your toppings fat free cool whip and crushed OREOs on top.
- 15Add to the freezer for 30-60 minutes to let the cool whip turn to ice cream.
Ingredients
- 240 g plain non fat Greek yogurt
- 120 g 2% cottage cheese
- 120 g fat free cream cheese
- 100 g egg whites
- 50 g vanilla whey/casein blend protein powder
- 14 g sugar free/fat free cheesecake pudding mix
- 10 g zero cal sweetener
- 4 OREO Thins
- fat free cool whip
- crushed OREOs
Equipment
small blenderbowl4in springform cheesecake pansoven safe pan
Tips
- Mix to avoid clumping
- Be careful not to overmix
- Add to freezer for 30-60 minutes
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