Cookies and Cream Cheesecake
MACRO-VERIFIED 25G PROTEIN

COOKIES AND CREAM CHEESECAKE
(MACRO-VERIFIED)

Protein

25G

Calories

230

Prep Time

15M

Bake Time

50M

Indulge in this irresistible cookies and cream cheesecake, now elevated with a powerful protein boost to satisfy your sweet tooth and support your fitness goals. With 25 grams of protein per serving, it’s a delicious way to fuel your muscles and keep you feeling full longer, making it perfect for post-workout recovery or a satisfying dessert after a long day. The rich, creamy texture melts in your mouth, while crunchy bits of Oreo cookies add delightful bites of chocolatey crunch that balance sweetness with a satisfying crunch. Each bite offers a harmonious blend of velvety cheesecake and cookie crunch, delivering a decadent flavor that feels indulgent yet aligns with your health-conscious lifestyle. This cheesecake is versatile enough for meal prep, allowing you to enjoy a nutritious treat throughout the week. For those with dietary restrictions, it's easily adaptable—gluten-free Oreo alternatives or vegan cream cheese options can be used to make it suitable for various diets. For best results, ensure your ingredients are at room temperature and chill the cheesecake thoroughly to achieve a smooth, firm texture that slices beautifully. Whether you're craving a healthful dessert or a protein-packed treat, this cheesecake hits the perfect sweet spot without compromising your macros. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cheesecake

Amount per serving

Calories

230

% Daily Value*

Total Fat 12g

15%

Total Carbohydrate 18g

7%

Dietary Fiber 1g

4%

Total Sugars 8g

Protein 25g

50%

*The % Daily Value (DV) 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.

Verified using USDA FoodData Central

INSTRUCTIONS

1

Preheat your oven to 160°C (325°F).

2

Use some of the crushed cookies to make a crust.

3

Beat cream cheese until smooth. Mix in Greek yogurt, whey protein, and eggs.

4

Fold in the remaining crushed cookies.

5

Pour into the crust and bake for 50 minutes.

6

Cool completely before refrigerating for at least 4 hours.

TROUBLESHOOTING

My cheesecakes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original Substitute Notes
Whey Protein Casein, Plant Blend May need +10ml liquid
Greek Yogurt Cottage Cheese, Skyr Blend smooth first
Egg Whites Flax Egg, Aquafaba For vegan option
Oat Flour Almond Flour, Coconut Flour Coconut: use 1/3 amount

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