High Protein Oreo Mini Cheesecakes
This site contains affiliate links. I may earn a small commission, at no extra cost to you. Read my Full Affiliate Disclosure
Creamy, rich, and perfectly sweet with a cookies-and-cream crunch, these high protein Oreo mini cheesecakes come together effortlessly in the air fryer with simple ingredients.
A Quick Look at These Mini Cheesecakes
These little cheesecakes are honestly one of the most satisfying “healthy” desserts I’ve made.
They come out smooth, lightly golden on top, and just firm enough to hold their shape. Inside, they stay soft and creamy, with little specks of Oreo throughout.
Think classic cheesecake texture, but lighter, fluffier, and way more macro-friendly.
Why I Tested This Recipe
I love cheesecake. But traditional cheesecake is not something I can casually keep in my fridge without going overboard.
This recipe guarantees small indulgent cheesecakes that help you meet your macros.
Nutritional Information and more
- Only 57 calories per cheesecake, making it perfect for daily treats
- High protein at 8g per serving, which actually keeps you full
- Low carb with just 4g carbs and minimal sugar
- Air fryer friendly, no complicated baking required
- Smooth, creamy texture without needing cream cheese
- Great for meal prep and stays fresh in the fridge for days
- Customizable with different toppings or mix-ins
Ingredients You Need
150g Plain Non-Fat Greek Yogurt
This is the base of your cheesecake. It provides creaminess and protein without added fat. Make sure it’s thick Greek yogurt, not regular yogurt, or your batter will be too runny.
150g 2% Cottage Cheese
Blending this is key. It adds richness and structure. If you skip blending, your cheesecakes will be lumpy instead of smooth.
60g Egg Whites
These help bind everything together. Do not replace with whole eggs unless you’re okay with a more custard-like texture and higher fat.
30g Vanilla Whey/Casein Protein Powder
A whey/casein blend works best for texture. Pure whey can make the cheesecakes slightly dry, while casein alone can make them too dense.
8g Sugar-Free Cheesecake Pudding Mix
This is the secret ingredient. It thickens the batter and adds that classic cheesecake flavor. Skipping this will change both texture and taste.
5g Zero-Calorie Sweetener
Adjust to taste. Some protein powders are already sweet, so taste your batter before adding more.
3 Oreo Thins (crushed)
Adds crunch and flavor. Regular Oreos can be used, but will increase calories and carbs significantly.
Step-by-Step Directions
Blend the base Add the Greek yogurt, cottage cheese, egg whites, protein powder, pudding mix, and sweetener into a blender. Blend until completely smooth. The batter should be thick but pourable.
Add the Oreos Crush the Oreo Thins into small pieces and gently fold them into the batter. Do not blend them in, or you’ll lose the texture.
Prepare your molds Evenly divide the batter into 8 small silicone cupcake molds. Fill each about ¾ full to allow slight rise.
Air fry Set your air fryer to 250°F (120°C). Cook for 15–17 minutes. The tops should look set and slightly matte, not wet.
Cool properly Let the cheesecakes cool in the molds for 10 minutes. Then transfer them to the fridge for at least 30–60 minutes. This step is crucial for texture.
Serve and enjoy Once chilled, they will firm up beautifully. Add toppings if desired and enjoy.
Tips for Success
- Blend until completely smooth If your mixture isn’t fully blended, you will get a grainy texture from the cottage cheese. I made this mistake once and it completely changed the final result.
- Do not overcook If you cook too long, the cheesecakes will turn rubbery. They should be just set in the center when you remove them.
- Chill is not optional Skipping the fridge time will leave you with soft, almost mousse-like centers. They firm up significantly as they chill.
- Use silicone molds Paper liners tend to stick, and removing them can ruin the shape.
- Watch your protein powder Different brands behave differently. If your batter looks too thick, add a splash of milk. If too thin, add a bit more protein powder.
Frequently Asked Questions
Are these Oreo mini protein cheesecakes keto?
They are low carb but not strictly keto due to the Oreo Thins. To make them keto, use a low-carb cookie alternative.
How many net carbs per cheesecake?
Each cheesecake has about 4g carbs. With minimal fiber, net carbs are also around 3–4g depending on your ingredients.
How do I store them?
Store in an airtight container in the fridge for up to 4 days. They actually taste better the next day.
Can I freeze them?
Yes. Freeze in a sealed container for up to 2 months. Let them thaw in the fridge overnight before eating.
Want to Save This Recipe?
If you love easy high protein desserts like this, make sure to save this recipe or send it to your email so you always have it on hand. It’s one of those recipes you’ll come back to again and again.
More High Protein Sweet Treats
- Air Fryer High Protein Popcorn Chicken and Fries (Macro Friendly Meal) - February 18, 2026
- Oreo Blended Overnight Protein Oats Cookie Dough - February 18, 2026
- High Protein Oreo Mini Cheesecakes - February 18, 2026