Cottage Cheesecake Cups with Oreo
These Oreo cottage cheesecake cups are super easy to make, low-calorie, and packed with 11 grams of protein per cup. With fat-free Greek yogurt and fat-free cottage cheese, you can now treat yourself without feeling guilty.
Equipment
- 1 Food processor or blender optional
- 1 12-cup muffin pan
- 12 Cupcake liners
- 1 large spoon or ladle
Ingredients
For the crust
- 12 Oreo Thins
- ¼ cup Plain fat-free Greek yogurt 50g
- 3 tablespoons PureProtein rich chocolate whey protein powder 30g
For the cheesecake
- 2 cups Fat-Free cottage cheese 16oz
- ¼ cup Fat-Free Greek yogurt 70g
- ¼ cup sugar 50g
- ¼ cup LAKANTO monk fruit sweetener 50g
- 1 scoop vanilla-flavor whey protein powder 30g
- 2 eggs large
- 1 teaspoon vanilla extract 5ml
Instructions
For the crust
- Preheat oven to 350°F. (175°C).
- Combine Oreo thins, fat-free Greek yogurt, and chocolate-flavored whey protein powder in a food processor. Line a 12-cup muffin pan with cupcake liners. Press the crust mixture into the bottom of the muffin pan; bake for 5-8 minutes until set. Remove from oven and cool to room temperature.
For the cheesecake
- Reduce oven temperature to 325°F (160°C).
- Put the cottage cheese in a food processor and blend until smooth.
- Add the rest of the cheesecake ingredients and keep blending until every ingredient is well combined.
- Using a large spoon or ladle, scoop the cheesecake batter and pour it onto each crust.
- Bang the muffin pan against the counter a few times to remove any air bubbles.
- Roughly crush 3 Oreo Thins and sprinkle on top of each cheesecake cup.
- Bake for 30 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.
- Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, and enjoy!