Cookies and Cream Protein Cheesecake
This no-bake Cookies and Cream Protein Cheesecake is thick, creamy, and loaded with crushed Oreos in the crust, the filling, and on top. Made with your choice of Greek yogurt or blended cottage cheese, every slice packs 14 to 20 grams of protein. No oven required, just 15 minutes of mixing and the fridge does the rest.
Servings: 8 slices
Calories:
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.
Notes
See post for customization options, crust variations, and mini cheesecake instructions.
Protein base options: Greek yogurt/Skyr gives a tangier, lighter filling (14-16g protein per slice). Blended cottage cheese gives a denser texture with higher protein (18-20g per slice). Blend cottage cheese until completely smooth.
Protein powder tip: Whey protein isolate blends smoothest. Plant-based works too but may need sifting first. Avoid casein protein as it thickens too much when chilled.
Storage: Refrigerate in an airtight container for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.
Note: Nutrition values are estimates based on the Greek yogurt version with 1/4 cup powdered sugar.