CRUSH IT! Café: Cookies n’ Cream Protein Cheesecake

This cheesecake is made with our new and improved PRO sustained release protein which is a whey-casein blend. There are six delicious flavors and cookies n’ cream is one of them. This cheesecake has 63g of protein for the entire mini cheesecake but you could make individual ones in muffin tins. Cheesecake can be a healthy dessert with some ingredient swaps to make it macro friendly.

Ingredients:

Crust:

3 Oreo cookies, crushed
10g lite butter

Filling:

4oz. (112g) fat free cream cheese, softened
50g non-fat vanilla greek yogurt
1 tsp. clear vanilla extract
1 egg white
1 T. no-calorie sweetener of your choice (we used swerve granulated sugar)
¼ tsp. salt
1 scoop (37g) Core Nutritionals PRO cookies n’ cream
1 serving (7g) sugar free, fat free vanilla pudding mix

Topping:

50g non-fat vanilla greek yogurt
15g Core Nutritionals PRO death by chocolate
1 Oreo cookie (for garnish)

Directions:

Preheat oven to 325°F.

In a microwave safe bowl, melt butter for 20 seconds on 50% power. Using a food processor, crush 3 oreo cookies until they are crumbs. Mix butter and oreo crumbs then press into the bottom of a spring form pan. (If you do not have a spring form pan, you can use muffin tins or a small round baking dish.) Set aside while you make the filling.

In a small bowl, combine cream cheese and greek yogurt, mixing until smooth. Add vanilla extract and egg white, scraping down sides of bowl often. Mix in remaining dry ingredients: sweetener, salt, protein powder and pudding mix. Pour filling into prepared pan. Bake for 20-22 minutes until the outside is cooked but the center is still soft. The cheesecake will continue to set up as it cools. Let cool while you make the frosting.

In a small bowl, combine greek yogurt and protein powder. The mixture appears dry but continue stirring and it mix up nicely. Refrigerate for 10 minutes. Once cheesecake is cooled, spread frosting on top and crumble an oreo on top for garnish, if desired.