Oreo Protein Cheesecake

This is my FAVORITE recipe I’ve ever created. I created this recipe last year during prep so you KNOW it’s macro friendly.It takes some time to make, but each tiny cheesecake has 38 grams of protein!

This base recipe is extremely versatile. I’ve created a pumpkin cheesecake, and a peanut butter version & a good friend of mine has made almost every flavor in the books with flavored protein powders!

Sub out the black coca powder & exchange the protein cookie butter for a different flavored protein powder if you’d like to experiment!

Now a few notes:

WATER BATH: why do it?

By baking your cheesecakes in a water bath, the temperature around the cheesecake stays steady & it prevents your cheesecake from cracking! I’ve always baked cheesecakes (even normal ones!) this way so I’m not sure if it will work without it, but I think without the water bath the edges of the cheesecakes will cook too quickly while the middle remains liquid.

Make sure to wrap foil around the bottoms of your cheesecake tin so that water doesn’t leak in!


This recipe doesn’t have a crust. Like I mentioned, I made this recipe during prep when I had very limited carbs and personally, I’ve never really cared about cheesecake crusts that much!


Yes you can absolutely bake this in a normal sized cheesecake tin, BUT the macros are for 1/4. I bake mine in these tins which you can get on amazon or at some grocery stores.

Macros for just ONE cheesecake ⭐️ (274 cal 38P/8F/20C)


  • 550g low fat ricotta cheese

  • 225g fat free cream cheese (1 pack)

  • 100mL egg whites

  • 1 tsp vanilla extract

  • 1-1.5 cups powdered stevia

  • 1 tsp espresso powder (optional, but I highly recommend since it will bring out the chocolate flavor even more!)

  • 25g black cocoa powder (black cocoa can be purchased online or at specialty cooking stores. It is not the same as Hershey Special Dark)

  • 6 tbsp (48g) Cookies & Cream protein cookie butter (can get on Amazon!)

  • 25g powdered unflavored gelatin

  • 50mL boiling water


  • Preheat oven to 350F
  • Prepare your mini cheesecake tins by spraying the inside w/ nonstick spray & wrapping aluminum foil around the outside of the tins to prevent water from getting in. Put the mini tins in a casserole dish & fill with 1-2 inches of water (helps prevent cracking)
  • Mix ALL of your ingredients together in a mixer/kitchen aid EXCEPT the gelatin. 
  • Heat some water (I used my water kettle) & pour 50 mL into a bowl. Slowly add your 25g of gelatin, whisking CONSTANTLY to keep the gelatin from solidifying. When it is all added, mix it into the rest of the batter
  • Put the batter into your tins & bake the mini cheesecakes for about 45 minutes. (My oven seems to take a long time so if your oven is fast I’d start checking at the 35 minute mark) You want your cheesecakes to be firm looking, but not completely set. 
  • Turn off the oven. Crack the oven door open. Let the cheesecakes sit in the cooling oven for 30 minutes to further set.
  • Chill in the fridge overnight & eat plain or top with FF reddi whip/oreo crumbles!

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories274
  • % Daily Value *
  • Total Fat 7.9g 13%
    • Saturated Fat 4.4g 23%
    • Trans Fat 0g
  • Cholesterol 3.8mg 2%
  • Sodium 763.1mg 32%
  • Potassium 148.3mg 5%
  • Total Carbohydrate 20.2g 7%
    • Dietary Fiber 1g 4%
    • Sugars 6.3g
  • Protein 38g 76%

  • Vitamin A 15.5%
  • Calcium 15%
  • Iron 26.9%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

As always, I LOVE to see your recreations! Please send me a picture or tag me in a story. It seriously makes my day <3

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  1. Pingback: Pumpkin Protein Cheesecake - Emyogifit

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