This season calls for something decadent and exciting. Let's face it, this is the month for pulling out all the stops, getting a sugar rush and leaving room for dessert. This mini Oreo Cheesecake is the absolute best! It's rich, creamy and chock full of oreos. Best of all, it's got high protein, is low in sugar and has only 15.1 carbs.
The base is made of cottage cheese, low fat cream cheese and Greek yogurt. Low carb vanilla wafers make the cookie crust. I can't get enough of this little guy. It is SO GOOD!
The base is made of cottage cheese, low fat cream cheese and Greek yogurt. Low carb vanilla wafers make the cookie crust. I can't get enough of this little guy. It is SO GOOD!
TIPS
- Allow all the ingredients to come to room temperature. This will ensure a smooth cheesecake.
- I really like Friendship's 1% small curd whipped cream cheese. It's just so creamy.
- For absolute accuracy, I've used weights instead of cup measurements.
- Make sure your oven is preheated for at least 15 minutes before baking. The oven running a little longer ensures a more even temperature.
- If you don't have a 4 inch spring form pan, you can use 4 standard muffin cups or 4, 4 ounce ramekins.
Other Low-Calorie Desserts
Mini Peppermint Chocolate Cupcakes
Double Chocolate Skinny Brownies
Lighter Banana Pudding Parfaits
Mini No Bake Peanut Butter Pie
RECIPE
Makes 4 servings
Per Serving: 109 cals | 4.6F | 18.6C | 9.2P | 3.5F | 4.5S
75g nonfat cottage cheese (small curd preferred)
65g nonfat Greek yogurt
15g nonfat cream cheese
2 tbs liquid egg whites
15g unflavored protein powder
3 tbs no calorie sweetener
1/4 tsp vanilla extract
1 tsp cornstarch
8 mini chocolate oreos, cut in half
Crust
120g High Key Vanilla Wafers, crushed in food processor to make crumbs
1 1/2 tsp liquid egg whites
- Preheat oven to 350F. Make a 4 inch circle from parchment paper, spray with cooking spray and insert into 1, 4 inch springform pan. Make a parchment collar for the sides. Spray collar and insert. Wrap the exterior of each pan with 2 pieces of tinfoil, pinching the edges at the top.
- In a small bowl, combine the vanilla wafer cookie crumbs and 1 tsp of the liquid egg whites. Use a fork to combine the crumbs. Add the other 1/2 tsp of vanilla wafer cookie crumbs if the mixture isn't coming together. Pat into the bottom of the spring form pan. Bake in preheated oven for 10 minutes or until the edges of the crumbs are lightly golden brown.
- Meanwhile, blend the cottage cheese and liquid egg whites until smooth. Then add yogurt, protein powder, sweetener and cornstarch. Blend just until combined. Add the cream cheese and blend just until incorporated. Pour into small bowl, add oreos and combine. Poor into a the baking dish.
- Put the pan into a water bath and bake for 25-30 minutes or until cheesecake jiggles. Turn off oven. Open oven door slightly for 1 minute. Then close oven door for 1 hour. Remove cheesecake, cover and refrigerate for at least 6 hours or overnight.
- Top with whipped cream and additional oreos before serving, if desired.
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