Name: Oreo Protein Cheesecake Cookies (High Protein)
Prep time: 15 min
Cook time: 30 min
Ingredients: 240 g plain non-fat Greek yogurt; 240 g 2% cottage cheese; 120 g fat-free cream cheese; 1 large egg; 50 g egg whites; 50 g vanilla whey/casein protein powder; 14 g sugar-free cheesecake pudding mix; 10 g zero-calorie sweetener; 4 Oreo Thins, crushed

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Dense, creamy Oreo Protein Cheesecake Cookies with classic cookies-and-cream flavor, a cheesecake-like center, and a surprisingly easy prep that’s perfect for meal prep desserts.

I’ve been obsessed with trying out different macro-friendly sweet treat ideas recently. These oreo protein cheesecake cookies do just that without the flavour compromise.

If you’ve tested out several “protein cheesecake” variations you’ll know that they either collapse in the middle or turn rubbery.

This recipe on the other hand produces the most dense and satisfying high protein cheesecake cookies.

These Oreo Protein Cheesecake Cookies are a rich, creamy high protein dessert made with real cheesecake flavor, crushed Oreos, and 26 grams of protein per serving, perfect for low-carb dessert meal prep.

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Why You Will Love This Recipe

Each cookie delivers serious protein while still tasting like dessert
Dense, creamy texture that feels like real cheesecake
Baked low and slow so they don’t sink or dry out
Perfect make-ahead high protein dessert for the week
Easy to portion and store for meal prep
Customizable toppings without affecting the base texture
Impressive presentation with very little effort

These Oreo Protein Cheesecake Cookies are low calorie, high protein, and fit easily into a low carb or macro-friendly lifestyle.

Each cookie contains roughly 12.5 grams of carbs before toppings, with protein coming in strong at over 26 grams per serving.

They store beautifully in the fridge, freeze well, and are ideal if you like prepping desserts ahead of time so you’re not tempted later in the week.

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Ingredients You Need

Plain Non-Fat Greek Yogurt

This provides structure, tang, and moisture. Do not substitute flavored yogurt. Full-fat will change the macros and texture.

2% Cottage Cheese

Adds creaminess and protein. Blending is essential. If you skip blending, the batter will be lumpy and uneven.

Fat-Free Cream Cheese

This is key for the cheesecake texture. Reduced-fat can work, but full-fat will make the cookies heavier and higher calorie.

Large Egg

Provides structure. Use a room temperature egg for smoother blending.

Egg Whites

Boost protein without adding fat. Do not replace entirely with whole eggs or the texture will be too custardy.

Vanilla Whey/Casein Blend Protein Powder

A blend works best for structure. Whey alone can be too soft. Casein alone can be too thick. Avoid plant-based protein here.

Sugar-Free Cheesecake Pudding Mix

Critical for flavor and stability. This cannot be omitted. Vanilla pudding is not a good substitute.

Zero-Calorie Sweetener

Use one you trust. Granulated blends work best. Liquid sweeteners can thin the batter.

Oreo Thins

Regular Oreos will add too much moisture. Oreo Thins provide flavor without overpowering the batter.

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Step-by-Step Directions

Preheat your oven to 300°F. Prepare four 4-inch springform pans and wrap the bottoms tightly with aluminum foil to prevent leaks during the water bath.

Add Greek yogurt, cottage cheese, cream cheese, whole egg, and egg whites to a small blender. Blend on LOW for 5 to 7 seconds only. Over-blending will incorporate too much air and cause cracking.

In a separate bowl, mix protein powder, cheesecake pudding mix, and sweetener until evenly combined and free of clumps.

Slowly fold the blended wet mixture into the dry ingredients. Mix gently until just combined. The batter should be thick but pourable.

Crush the Oreo Thins and fold them into the batter. Do not overmix.

Divide the batter evenly among the prepared springform pans. Place the pans into a larger oven-safe dish with sides.

Carefully add warm water to the outer pan until it reaches halfway up the sides of the springform pans. This water bath ensures even baking and prevents sinking.

Bake for 30 minutes. Turn the oven off, crack the door slightly, and leave the cookies inside for an additional 25 minutes.

Remove from the oven and cool at room temperature for 30 minutes. Transfer to the refrigerator, still in the pans, for at least 4 hours or overnight.

Before serving, add fat-free whipped topping and additional crushed Oreos if desired. Freeze for 30 to 60 minutes for an ice-cream-like topping.

Tips for Success

Do not skip the water bath. I tested this once without it and every cookie sank in the center.
Blend only briefly on low speed. Too much air equals cracks.
Always chill fully before removing from pans. Warm cookies will break.
Use a whey/casein blend protein powder for the best texture.
Keep oven temperature low and steady. High heat ruins the custard structure.

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Frequently Asked Questions

Are Oreo Protein Cheesecake Cookies keto?

They are low carb and high protein, but not strict keto due to the Oreo Thins. They can fit into a relaxed low-carb lifestyle.

How many net carbs are in each cookie?

Each cookie contains approximately 12.5 grams of carbs before toppings. Net carbs will depend on your sweetener choice.

Can I store these in the freezer?

Yes. Freeze individually wrapped for up to one month. Thaw overnight in the fridge.

Can I change the protein powder?

Texture will change. Whey-only makes them softer. Casein-only makes them dense and dry. A blend is best.

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