Protein Oreo Cheesecake

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A rich, creamy high protein Oreo cheesecake with a soft, slightly dense center and cookie crunch, made effortlessly in the air fryer.

A Dessert That Looks as Good as It Tastes

This cheesecake comes out thick, smooth, and bakery-level pretty with that signature cookies-and-cream look.

The specks of crushed Oreos throughout the creamy base make every slice feel indulgent, while the frosting drizzle on top gives it that finished dessert-shop vibe.

I’ll be honest. I want a cheesecake that actually feels like a cheat dessert but still fits my macros.

Why You Will Love This Recipe

• High protein dessert that actually tastes like dessert, not diet food
• Creamy, thick texture with real cheesecake vibes
• Made with simple, low carb ingredients
• Air fryer method keeps it quick and easy
• Perfect for meal prep and make-ahead desserts
• Customizable toppings depending on your macros
• Balanced sweetness without being overpowering

Dietary Benefits

This high protein Oreo cheesecake checks a lot of boxes:

• High protein: Up to 72g protein for the full recipe with toppings
• Lower carb option: Can be adjusted depending on Oreo use
• Low fat: Uses Greek yogurt and cottage cheese as the base
• Refined sugar controlled: Uses zero-calorie sweetener
• Meal prep friendly: Stores beautifully in the fridge
• Net carbs: Lower than traditional cheesecake, especially if you reduce cookies

Ingredients You Need

For the Cheesecake Base

2% Cottage Cheese (240g) This is the secret to a creamy texture with added protein. Blend it well or you’ll get a grainy finish.

Plain Non-Fat Greek Yogurt (240g) Adds tang and smoothness. You can use full-fat, but calories will increase.

Egg Whites (100g) Helps the cheesecake set. Do not substitute whole eggs unless you want a denser, more custard-like texture.

Vanilla Whey/Casein Protein Powder (50g) A whey/casein blend works best. Whey alone can make it dry. This is a key ingredient—do not skip.

Sugar-Free Cheesecake Pudding Mix (12g) Helps thicken and adds that classic cheesecake flavor.

Zero-Calorie Sweetener (8g) Adjust to taste. Some sweeteners are stronger than others.

OREO Thins (4, crushed) Adds crunch and flavor. Regular Oreos will increase carbs and soften more in the batter.

For the Oreo Frosting

Vanilla Protein Powder (30g)

Black Cocoa Powder (15g) Gives that deep Oreo flavor and color

Zero-Calorie Sweetener (4g)

Cold Water Add slowly to control thickness

Optional Protein Icing

Vanilla Protein Powder (30g)

Powdered Sugar (15g) Optional but improves taste and texture

Cold Water

Step-by-Step Directions

Blend the base Add cottage cheese, Greek yogurt, egg whites, protein powder, pudding mix, and sweetener to a blender. Blend until completely smooth. The mixture should be thick but pourable.

Fold in Oreos Stir in the crushed Oreo Thins. Do not blend them—you want visible chunks.

Transfer to pan Pour the batter into a 6.5-inch skillet or small baking dish. Smooth the top evenly.

Air fry Cook at 250°F (120°C) for 17 minutes. The center should be slightly jiggly but not liquid.

Cool properly (critical step) Let it cool at room temperature for 30 minutes. Then cover with plastic wrap and refrigerate for at least 3–4 hours, preferably overnight. This is when it fully sets.

Make the frosting and icing Mix dry ingredients first, then slowly add cold water until you reach a thick, spreadable consistency.

Top and serve Once chilled, spread frosting and drizzle icing. Slice and enjoy.

Tips for Success

Blend thoroughly – If you don’t fully blend the cottage cheese, your cheesecake will be grainy. I learned this the hard way.

• Do not overcook If the center is fully firm in the air fryer, it’s already overcooked. It should jiggle slightly.
• Use a whey/casein blend Whey-only protein can make the texture dry and crumbly.
• Chill long enough Skipping the chill time will leave you with a soft, almost mousse-like texture instead of cheesecake.
• Cover before refrigerating If you don’t, it will dry out on top. This is non-negotiable.

Frequently Asked Questions

Can I make this without an air fryer?

Yes. Bake at 160°C (320°F) for about 20–25 minutes. Watch for the same slightly jiggly center.

How many carbs are in this cheesecake?

The full cheesecake ranges from about 23g to 36g carbs depending on toppings. Net carbs will be lower depending on your ingredients.

Can I skip the protein powder?

No. It’s essential for structure and protein content. Skipping it will change both texture and stability.

How do I store leftovers?

Store covered in the fridge for up to 4 days. You can freeze slices, but the texture may soften slightly when thawed.