Today we have for you the delicious Oreo Protein Cheesecake. It is low-calorie, no added sugars, and of course high in protein.
Protein cheesecake has gained popularity in recent years as a healthier alternative to traditional cheesecake. With its rich and creamy texture, it satisfies your sweet tooth while providing a boost of protein to your diet. When it comes to protein cheesecake, one of the most delectable options is the Oreo protein cheesecake. This ultimate guide will walk you through the benefits of protein cheesecake, explain why Oreo protein cheesecake is a fantastic choice, provide you with the necessary ingredients and step-by-step instructions to make it, offer tips for a low-calorie version, and share variations and substitutions to suit your preferences. Get ready to indulge guilt-free in this sinfully delicious twist on a classic dessert!
Let’s dive into the cheesecake
Making a protein crust for your cheesecake
So this recipe you can skip the crust, but I do NOT recommend it. The crust adds some protein thanks to the chocolate Macro1 Nutrition ONE Protein. Of course, the nice Oreo crust layer just really takes the whole recipe to the next level. So what all do we have
- Oreos
- Water (or milk)
- Chocolate ONE Protein
- Coconut Flour
The protein powder and coconut flour help give this crust the nice crumbly texture you want without having to add butter or something that will make it much higher in calories.
Key ingredients for high protein cheesecake
Now, we talked about the crust. What all do you need to make the filling super high in protein and delicious while still being low in calories?
- Reduced fat cottage cheese (or fat-free)
- Fat-free cream cheese (or reduced fat)
- Eggs
- Vanilla ONE Protein (this is my company, you can use code “MACROCHEF” to save 15%)
You could use Greek yogurt instead of cottage cheese if you want, but I find the texture and flavor are more like a typical cheesecake by using cottage cheese.
Don’t overbake, and let it cool
Now, this is one of the most important things to note. You don’t want to overbake the cheesecake which will lead to it not being moist and creamy. You bake at low heat (300F) and bake for about 50 minutes covered with foil.
When you take it out, the edges should be mostly set but the center will seem undercooked and a bit jiggly. This is what you want. Once you place it in the fridge for 5-6 hours, or preferably overnight, it will firm up and be ready to slice.
One more tip…
Please, please, please, do NOT use a pure whey protein powder in this recipe. My protein, ONE Protein from Macro1 Nutrition is a whey + casein blend protein. The casein helps it to be more absorbent and bake better. A pure whey protein will dry out much quicker and the recipe won’t turn out the same.
