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Mini Oreo Cheesecakes

Prep Time 20 minutes
Cook Time 20 minutes
Servings 9
Calories 143 kcal

Equipment

  • Kitchen Air or electric hand mixer

Ingredients
  

Graham Cracker Crust

  • 35 grams Light Butter melted
  • 110 grams Graham Crackers

Cheesecake Filling

  • 31 grams Pescience Gourmet Vanilla Protein 1 scoop
  • 10 grams Swerve Confectioners Sugar
  • 212 grams Fat Free Cream Cheese one 8 oz package
  • 190 grams Fat Free Greek Yogurt I used Fage

Toppings

  • 40 grams Mini Oreo Thins

Instructions
 

  • Preheat your oven to 375 degrees.
  • Grease and line a cup cake tin with parchment paper.
  • Start with making the crust. Use a food processor to grind up the graham crackers and melt the butter in the microwave. Combine the two ingredients with a fork.
  • Line the bottoms of 9 cupcake tins with around 54 grams of the crust.
  • Bake the crust for 10 minutes.
  • While the crust is baking make the cheesecake mixture. Put the cream cheese, yogurt, sugar, and protein powder using a hand mixer or a kitchen aid.
  • Weigh out 40 grams of the Mini Oreo Thins.
  • When the crust is done baking divide the cheesecake mixture onto the 9 crusts.
  • Take 9 of the Oreo thins and gently press them into cheesecakes until they are halfway down. Now use a rubber spatula to cover the oreo.
  • Crush the remaining Oreos so there are still chunks and top the 9 cheesecakes.
  • Bake for 8-10 minutes and then let them cool for 20 minutes.
  • Use a knife to run around the edges of the cheesecakes and make sure that the centers look set before you take them out. Once you get them out let them cool for another 20-30 minutes.
  • Now ENJOY or store in the refrigerator :D

Notes