Protein Oreo Cheesecake
High-protein, no-bake Oreo cheesecake-style dessert that’s light, creamy, and guilt-free.
Ingredients
Ingredients
- 1 cup nonfat Greek yogurt
- 1 package 1 oz sugar-free instant vanilla pudding mix
- 1 scoop about 30 g vanilla or chocolate protein powder
- 1/2 cup milk dairy, almond, or coconut milk
- 8 Oreo cookies divided, crushed
Instructions
- Add the Greek yogurt, sugar-free pudding mix, and protein powder to a large mixing bowl.
- Whisk the mixture until completely smooth and no dry pockets remain, scraping down the sides and bottom of the bowl.
- Slowly pour in the milk while whisking, until the mixture is silky, thick, and smooth.
- Reserve 2 crushed Oreo cookies for topping, then gently fold the remaining crushed Oreos into the cheesecake mixture with a spatula.
- Transfer the mixture to a serving bowl or individual cups and smooth the top.
- Cover and refrigerate for at least 1 hour, or until chilled and thickened.
- Just before serving, sprinkle the reserved crushed Oreos over the top and serve cold.
Notes
- You can substitute low-fat cream cheese for some or all of the Greek yogurt for a richer cheesecake flavor.
- For best texture, chill at least 1 hour; the dessert can be made up to 2 days ahead and stored covered in the refrigerator.
- For best texture, chill at least 1 hour; the dessert can be made up to 2 days ahead and stored covered in the refrigerator.