NO-BAKE OREO CHEESECAKE BITES
(MACRO-VERIFIED)
Protein
17G
Calories
160
Prep Time
15M
Bake Time
20M
These bite-sized no-bake-chocolate-cheesecake.html" class="text-brand-600 hover:text-brand-700 font-semibold" title="No-Bake Chocolate Cheesecake">no-bake Oreo cheesecakes are not only irresistibly delicious but also pack a satisfying protein punch, with each serving delivering around 17 grams to fuel your muscles and keep you energized. The creamy, smooth texture melts in your mouth, complemented by the crunchy crunch of crushed Oreos for a delightful contrast that’s both indulgent and satisfying. With just the right hint of sweetness and a rich, velvety flavor, they make for an irresistible treat that feels indulgent without derailing your fitness goals. Perfectly portable, these mini cheesecakes are ideal for post-workout recovery, meal prep, or a quick dessert fix whenever cravings strike. They can easily be adapted for gluten-free diets by using gluten-free Oreos, and vegan options are available with plant-based cream cheese and dairy-free cookies. For best results, ensure the cream cheese is softened before mixing to achieve a smooth, lump-free filling, and chill the bites thoroughly to set their perfect texture. Whether you’re looking for a protein-rich snack or an easy-to-make dessert, these Oreo cheesecake bites are a delicious way to indulge smartly. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
16 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
160
Total Fat 8g
10%
Total Carbohydrate 13g
5%
Dietary Fiber 1g
4%
Total Sugars 7g
Protein 17g
34%
*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
Beat cream cheese until smooth. Mix in Greek yogurt and whey protein.
Fold in the crushed cookies.
Roll the mixture into bite-sized balls.
Refrigerate for at least 1 hour to firm up.
Roll the bites in extra crushed cookies for a coating.
Serve chilled.
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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