Go Back

High Protein Oreo Cheesecake Cups - Creamy, Crunchy, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 12 Oreo cookies (regular, not Double Stuf)
  • 2 tablespoons unsalted butter, melted
  • 1 pinch fine sea salt
  • For the filling:
  • 12 ounces light cream cheese, softened to room temperature
  • 1 cup plain nonfat Greek yogurt
  • 1/3 cup vanilla whey or casein protein powder (about 30 g)
  • 1/3 cup granulated sugar or a zero-calorie sweetener blend, to taste
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch
  • 1/8 teaspoon fine sea salt
  • 6 Oreos, roughly chopped
  • Optional toppings:
  • Light whipped topping or whipped cream
  • Crushed Oreos for garnish
  • Shaved dark chocolate

Method
 

  1. Prep your pan: Line a 12-cup muffin pan with paper liners. Preheat the oven to 325°F (165°C). The lower temp helps prevent overbaking.
  2. Make the crust: Add 12 Oreos to a food processor and pulse to fine crumbs. Pour in the melted butter and a pinch of salt, then pulse until the texture looks like wet sand.
  3. Pack the base: Divide the crumb mixture evenly among the liners (about 1 heaping tablespoon each). Press down with the back of a spoon or a small flat-bottomed glass to compact.
  4. Quick bake: Bake crusts for 5–6 minutes. Set aside to cool slightly while you make the filling.
  5. Beat the cream cheese: In a mixing bowl, beat the softened light cream cheese until smooth and no lumps remain, about 1 minute. Scrape the bowl.
  6. Add yogurt, sweetener, and flavor: Mix in the Greek yogurt, sugar (or sweetener), vanilla, salt, and cornstarch. Blend until creamy and uniform. Avoid overwhipping; you don’t want too much air.
  7. Boost the protein: Add the protein powder and mix on low just until incorporated. If it looks a bit thick, that’s fine—Greek yogurt keeps it silky.
  8. Add the eggs: Mix in the eggs one at a time on low speed until just combined. Overmixing can lead to cracks.
  9. Fold in Oreos: Gently fold in the chopped Oreos with a spatula. You want chunks, not dust.
  10. Fill the cups: Spoon the batter evenly over the crusts, filling each liner nearly to the top. Tap the pan on the counter to pop any large air bubbles.
  11. Bake: Bake at 325°F for 16–20 minutes. They’re done when the edges are set and the centers still have a slight wobble.
  12. Cool gradually: Turn off the oven, crack the door, and let the cheesecakes sit for 10 minutes. Move the pan to a rack and cool to room temp.
  13. Chill to set: Cover and refrigerate at least 3 hours, preferably overnight. They firm up and develop that classic cheesecake texture.
  14. Top and serve: Add a dollop of whipped topping and a sprinkle of crushed Oreos, if you like. Peel the liner and enjoy.