OREO Cheesecake Crumbl Cookies! Only 198 Calories (With 26g Protein 🤯)

Ingredients

• 8 oz Cream Cheese (full‑fat, softened to room temperature)
• 30 g Vanilla Whey Protein Powder (unflavored or vanilla flavored)
• 2 large Egg Whites (room temperature)
• 2 Tbsp Almond Flour (dry ingredient for structure)
• 1 Tbsp Erythritol (optional sweetener, adjust to taste)
• 0.5 tsp Vanilla Extract (optional, for flavor depth)
• 4 pieces Oreo Thins (folded into batter, then crushed for topping)
• 2 Tbsp Crushed Oreo Cookies (garnish)
• 0.5 cup Fat‑Free Cool Whip (topping, spread lightly)

Instructions

1. Blend Wet Ingredients

   Add cream cheese, egg whites, vanilla extract, and erythritol to the small blender. Blend on low for 5‑7 seconds—just enough to combine without incorporating air.

   Time: PT1M

2. Transfer to Bowl

   Pour the blended wet mixture into a large mixing bowl.

   Time: PT1M

3. Add Dry Ingredients

   Sprinkle the whey protein powder, almond flour, and a pinch of salt (if desired) over the wet mixture. Gently fold with a spatula until just combined; do not over‑mix.

   Time: PT2M

4. Fold in Oreo Thins

   Break the 4 Oreo Thins into bite‑size pieces and fold them into the batter gently.

   Time: PT1M

5. Prepare the Pans

   Line the bottom of each 4‑inch springform pan with a piece of aluminum foil, making sure the foil extends up the sides to prevent batter from leaking.

   Time: PT2M

6. Divide Batter

   Evenly spoon the batter into the prepared pans, smoothing the tops with the spatula.

   Time: PT2M

7. Bake

   Place the pans on the middle rack and bake at 300°F for 30 minutes.

   Time: PT30M

   Temperature: 300°F

8. Residual Heat Rest

   After 30 minutes, slightly open the oven door, turn the oven off, and let the pans sit inside for an additional 25 minutes to finish cooking with residual heat.

   Time: PT25M

9. Cool to Room Temperature

   Remove the pans and let the cheesecakes cool on a wire rack until they reach room temperature.

   Time: PT15M

10. Chill Overnight

    Cover each pan with plastic wrap and refrigerate for at least 4 hours or overnight for best texture.

    Time: PT0M

11. Add Topping

    Spread a thin layer of fat‑free cool whip over each cheesecake and sprinkle crushed Oreo cookies on top.

    Time: PT5M

12. Freeze to Set

    Place the topped cheesecakes in the freezer for 30‑60 minutes (about 45 minutes) to set the topping before serving.

    Time: PT45M

Nutrition Facts

Calories

190

Protein

24 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g