Cookies & Cream Protein Cheesecake (No‑Bake, High‑Protein, Oreo Dessert)
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This Cookies and Cream Protein Cheesecake is thick, dreamy, and absolutely stuffed with crushed Oreos in the crust, the filling, AND sprinkled on top. It tastes like the real cookies and cream dessert you grew up on, but every single slice sneaks in 14 to 20 grams of protein thanks to your choice of Greek yogurt or blended cottage cheese. No oven required, just about 15 minutes of mixing and the fridge does the rest!
This is part of my Small Batch High Protein Cheesecake Series, and honestly, the cookies and cream flavor might be the most crave-worthy one yet. One bite of that Oreo-packed filling and you’ll be hooked!
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Why This Cookies and Cream Protein Cheesecake Is Irresistible!
- That real Oreo flavor! Crushed cookies in the crust, folded into the filling, and scattered on top. Cookies and cream lovers, this one’s for you!
- 14 to 20 grams of protein per slice! Dessert that actually works as hard as you do!
- No oven needed! Mix, layer, chill, and you’ve got thick, creamy slices ready all week!
- Two base options! Greek yogurt for a tangy, lighter filling, or cottage cheese for even more protein-packed richness. Both are so good!
- Freezer-friendly! Stash a few slices and you’ve always got an Oreo fix waiting.
If you’re an Oreo fanatic like me, you’ll also want these Frozen Oreo Yogurt Bites and this dreamy Cookies and Cream Mousse! Can we ever have enough cookies and cream?
Benefits + Macro Chart For Our High Protein Cheesecake Recipe
This Cookies & Cream Protein Cheesecake is creamy, thick, and Oreo‑forward with that nostalgic cookies‑and‑cream flavor in every bite. The filling stays silky and high‑protein thanks to your choice of Greek yogurt/Skyr or blended cottage cheese, plus vanilla or cookies‑and‑cream protein powder for that balanced, healthy‑ish profile without losing any of the indulgence.
To help you choose your perfect filling base, here’s the same side‑by‑side macro comparison you use across the series — clean, consistent, and reader‑friendly.
What You Need for Cookies and Cream Protein Cheesecake
Let’s talk about what goes into this cookies and cream dream! It’s a no-bake recipe made in an 8×4 or 9×5 pan for 6 to 8 thick slices.
Oreo Cookie Crust
- 1 cup Oreo crumbs (about 10 to 12 cookies, crushed). The finer the crumbs, the cleaner your slices!
- 2 tablespoons melted butter. This binds everything together so the crust holds when you slice.
Cookies and Cream Cheesecake Filling
So which base are you going with? Both are amazing!
- Option A: 1 cup Greek yogurt or Skyr for a tangier, lighter filling (about 14 to 16g protein per slice)
- Option B: 1 cup blended cottage cheese for a denser, richer filling with even more protein (about 18 to 20g per slice!). Blend it until completely smooth, no curds!
- 8 oz cream cheese, softened. Let it sit out for 30 minutes first. Cold cream cheese means lumps. 🙂
- 2 scoops vanilla or cookies-and-cream protein powder (about 1/2 cup). The cookies-and-cream flavor doubles down on that Oreo taste!
- 1/4 cup sweetener of choice. Taste as you go and adjust!
- 1 tablespoon vanilla extract
- Pinch of salt. Don’t skip it, I promise it matters!
- 3 to 6 crushed Oreos, folded in. More is always welcome!
Cookie Topping
- 1 to 2 crushed Oreos for sprinkling (or more…go for it!)
How to Make Cookies and Cream Protein Cheesecake
The best part? About 15 minutes of mixing and the fridge handles the rest! Let’s make some Oreo protein cheesecake magic!
- Line a 9×5 loaf pan with parchment paper, leaving overhang on the long sides so you can lift it out later.
- Make the crust: Mix 1 1/4 cups Oreo crumbs and 3 tablespoons melted butter until it looks like wet sand. Press firmly into the bottom of the pan. Use the flat bottom of a measuring cup to pack it down tight!
- Make the filling: Beat 8 oz softened cream cheese until completely smooth, about 2 minutes. Add 1 cup Greek yogurt (or blended cottage cheese) and mix until creamy.
- Add 2 scoops protein powder, 1/4 cup sweetener, 1 tablespoon vanilla, and a pinch of salt. Mix until thick and smooth, then fold in 3 to 6 crushed Oreos.
- Spread the filling evenly over the crust and smooth the top.
- Sprinkle 1 to 2 crushed Oreos over the top (or more!).
- Cover and refrigerate at least 4 hours or overnight. Overnight is even better!
- Slice into 6 to 8 thick pieces and serve. For the cleanest slices, run the knife under hot water and wipe dry between cuts!
Customization Notes
If you want those tall, bakery‑style bars, stick with an 8×4 pan. For a thinner, more traditional bar, a 9×5 pan works beautifully.
For a Thicker, Higher‑Protein Cheesecake
If you want a firmer, thicker cheesecake (or extra protein), you can add any of the following without changing the flavor:
- +2–4 tablespoons protein powder Thickens the filling and bumps protein per slice.
- +2–4 tablespoons Greek yogurt or blended cottage cheese Makes the filling creamier and more structured.
- +1–2 ounces extra cream cheese Creates a denser, bakery‑style texture.
Mix in additions gradually until the filling is as thick as you like.
For a Thinner or Lighter Crust for Oreo Protein Cheesecake
All recipes use a full crust for a 9×5 or 8×4 pan, but you can easily adjust:
- Halve the crust recipe for a thinner base
- Skip the crust entirely for a crust‑free, lower‑calorie cheesecake
- Press crust only on the bottom (not up the sides) for a lighter feel
To Make Individual Servings (6–8 Minis)
You can turn any cheesecake in this series into minis:
-
- Use a lined muffin tin or mini cheesecake pan
- Fill each cavity about ¾ full
- Chill time stays the same
- If baking versions: bake 10–14 minutes depending on your oven
- Slice-free, grab‑and‑go portions
Tips for the Best No-Bake Protein Cheesecake
- The number one tip: Make sure your cream cheese is FULLY softened before you start! This is the difference between silky filling and lumpy filling. Don’t skip it!
- Blend that cottage cheese! If you’re going the cottage cheese route, blend it a full 60 seconds until completely smooth. Nobody wants curds in their cheesecake.
- Crush your Oreos two ways! I like fine crumbs for the crust and bigger chunks folded into the filling, so you get those cookie bites in every slice.
- Protein powder matters! Whey isolate blends the smoothest. Plant-based works too, just sift it first and mix an extra minute so it doesn’t turn grainy.
- Want even more Oreo? Fold in extra crushed cookies! There’s really no such thing as too many here. 🙂
- Avoid casein protein for this one. It thickens too much when chilled and can make the filling rubbery.
Also, if you love Greek yogurt desserts, the 20 Dessert Recipes Using Greek Yogurt Cookbook is full of more creamy, protein-friendly ideas!
Cookies and Cream Protein Cheesecake Variations
Once you’ve nailed the original, have fun with these twists!
- Mint cookies and cream: Add 1/4 teaspoon peppermint extract and a drop of green food coloring for a cool mint Oreo vibe!
- Chocolate cookies and cream: Use chocolate protein powder and add 2 tablespoons cocoa powder to the filling for a double chocolate Oreo situation.
- Peanut butter Oreo: Swirl 2 tablespoons of peanut butter through the filling. Chocolate, peanut butter, and Oreos? Yes please!
- Cookie surprise: Add a thin layer of crushed Oreos right in the middle of the filling for an extra cookie crunch in every bite.
- Drizzle it: Top with melted chocolate or a white chocolate drizzle before chilling. So pretty!
Some more of our favorites include this No-Bake Vanilla Bean Cheesecake, this ultra-creamy Japanese Yogurt Cheesecake, and an Easy Oreo Pie for even more cookie love! So many no-bake flavors to love.
How to Store Cookies and Cream Protein Cheesecake
Store Oreo protein cheesecake in an airtight container in the fridge for up to 5 days. The Oreo flavor actually gets even better after the first night!
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Wrap individual slices and freeze for up to 2 months. Pull one out whenever an Oreo craving hits!
- Room temperature: Keep it to 30 minutes max because of the cream cheese and yogurt.
Cookies and Cream Protein Cheesecake FAQs
Can I use cottage cheese instead of Greek yogurt?
Yes! Blended cottage cheese gives you a denser, richer filling with even more protein, about 18 to 20 grams per slice. Just blend it until completely smooth so there are no curds. You won’t taste the cottage cheese once it’s blended into the filling.
What protein powder is best for cookies and cream cheesecake?
Vanilla or cookies-and-cream whey isolate blends the smoothest and doubles down on that Oreo flavor. Plant-based powders work too, but they can be grainier, so sift first and mix an extra minute. Avoid casein protein since it thickens too much when chilled and can turn the filling rubbery.
Can I make this cookies and cream protein cheesecake ahead of time?
Absolutely. It needs at least 4 hours to set, and overnight is even better. Make it a day ahead, slice into bars, and store them in the fridge for up to 5 days for easy grab-and-go protein all week.
Do I need a special kind of Oreo?
Regular Oreos are great! Use whatever you have, including Double Stuf, Golden, or a gluten-free version. The cookies go in the crust, the filling, and on top, so any cream-filled chocolate sandwich cookie will work.
Troubleshooting Your No-Bake Protein Cheesecake
Run into a hiccup? Here’s how to fix the most common ones!
- Filling too soft or runny: Your base was probably too wet. Use thick Greek yogurt or well-drained, blended cottage cheese, and give it the full chill time.
- Lumpy filling: The cream cheese wasn’t soft enough. Always beat it smooth on its own first before adding anything else.
- Gritty texture: Usually undissolved protein powder or under-blended cottage cheese. Sift the powder and blend the cottage cheese at least 60 seconds.
- Crust falling apart: Add another tablespoon of melted butter and press it down firmly with the bottom of a measuring cup.
So are you ready for the creamiest, most Oreo-packed protein cheesecake around? This cookies and cream protein cheesecake is rich, loaded with cookies, and could not be easier to throw together. And if you love this one, be sure to explore the rest of my Small Batch High Protein Cheesecake Series! Every flavor is small-batch, no-bake, and just as creamy and dessert-forward, with balanced macros and simple ingredients.
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram or Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Oreo Inspired Desserts
- Frozen Oreo Yogurt Bites
- Cookies and Cream Mousse – 3 Ingredients
- Holiday Oreo Cream Cheese Cookies (Soft, Festive & No‑Chill!)
- Oreo Cookies with Oreo Frosting
- Delicious Oreo Brownies with 3 Ingredient Oreo Frosting
- Easy Oreo Pie
- OMG Chocolate Oreo Cheesecake Brownie Trifle
Cookies and Cream Protein Cheesecake
Equipment
- 8x4 or 9x5 loaf pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Blender or food processor (for cottage cheese option)
Ingredients
Oreo Cookie Crust
- 1 cup Oreo crumbs (about 10 to 12 cookies, crushed)
- 2 tablespoons melted butter
Cookies and Cream Cheesecake Filling
- 8 ounces cream cheese softened
- 1 cup Greek yogurt or Skyr, OR blended cottage cheese
- 2 scoops vanilla or cookies-and-cream protein powder (about 1/2 cup)
- ¼ cup sweetener of choice
- 1 tablespoon vanilla extract
- salt Pinch of
- 3 to 6 crushed Oreos folded in
Cookie Topping
- 1 to 2 crushed Oreos for sprinkling
Instructions
Make the Oreo Crust
- Line an 8x4 or 9x5 loaf pan with parchment paper, leaving overhang on the long sides for easy lifting.
- Mix 1 cup Oreo crumbs and 3 tablespoons melted butter until it looks like wet sand. Press firmly into the bottom of the pan using the flat bottom of a measuring cup.
Make the Filling
- Beat 8 ounces softened cream cheese until completely smooth, about 2 minutes. Add 1 cup Greek yogurt (or blended cottage cheese) and mix until creamy.
- Add 2 scoops protein powder (1/2 cup, 1/4 cup sweetener, 1 tablespoon vanilla, and a pinch of salt. Mix until thick and smooth, then fold in 3 to 6 crushed Oreos.
Assemble and Chill
- Spread the filling evenly over the crust and smooth the top. Sprinkle 1 to 2 crushed Oreos over the top.
- Cover and refrigerate at least 4 hours or overnight. Slice into 6 to 8 thick pieces and serve.
