Ingredients
Cheesecake Base
- 1 block low fat cream cheese room temperature
- 2 scoops PE Science Oreo protein powder whey/casein blend
- 1/4 cup milk
- 2 large eggs room temperature
- 1/4 cup sugar substitute erythritol or monk fruit
- 1 pinch salt
Topping
- 1 zero sugar Oreo cookie crumbled
Method
- Preheat your oven to 350°F (175°C) and liberally grease a 4-inch mini cheesecake tin with non-stick spray.
- In a medium bowl, use a silicone spatula to cream the room-temperature low-fat cream cheese until it is completely smooth and lump-free.
- Add the protein powder, sugar substitute, and salt. Mix slowly until a thick paste forms and the dry ingredients are fully integrated.
- Whisk in the milk, then gently whisk in the eggs one at a time. Mix until just combined to avoid trapping excess air in the batter.
- Pour the batter into the prepared 4-inch tin and sprinkle the crumbled zero-sugar Oreo over the top, pressing slightly.
- Bake on the center rack for 20-25 minutes. The edges should be set, but the center must still have a slight jiggle when tapped.
- Remove from the oven and cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours (preferably overnight) before slicing.