Cookies N’ Cream Mini Cheesecakes
Cookies N’ Cream Mini Cheesecakes
These came out so so great! This was a viral recipe that was going around on TikTok and I had to try it for myself and put my own spin on them. Needless to say, this did NOT disappoint.
You can have 1 WW, 71 calories and has 8.9 grams of protein in it.
They make an AWESOME meal prep option for sweet tooth people.
Here is what you need:
- Mini food processor or blender, I used a Nutribullet
- Nonfat Greek yogurt
- Low fat cottage cheese, I use Good Culture brand
- Liquid egg whites
- Sugar free cheesecake instant pudding mix
- Stevia packets or sweetener of choice
- Salt
- Protein powder of choice, I used Sweat Ethic Ice Cream Cookie Sandwich
- 100 Calorie pack chocolate wafer cookies
- Fat free reddi whip
- Strawberries
This is the amazing Nutribullet I use for a lot of my recipes. It is a little powerhouse and it’s small and great to have in the kitchen.
You can use whatever nonfat Greek yogurt you’d like.
This is the ONLY cottage cheese I buy and once you try it, you’ll know why.
Vanilla is an essential key part in the cheesecakes for delicious flavoring.
The cheesecake flavoring comes from this sugar free cheesecake instant pudding mix it also thickens it up as well.
You can use any kind of protein powder you would like, I LOVE this kind from Sweat Ethic. If you would like to try them out, click HERE and use code CHEFALLIE for a discount.
Here are the 100 calorie cookie packs I get from Aldi. Not only are they a great sweet tooth snack they are awesome for this recipe.
Here are some silicone cupcake liners to mine. Click HERE for yours.
Here is how to make it:
- Preheat your air fryer or oven to 240 degrees
- In a mini food processor or blender add the nonfat Greek yogurt, cottage cheese, egg whites, protein powder, stevia, salt, pudding mix and vanilla.
- Blend until smooth.
- Crush up the bag of cookies and add to the cheesecake batter.
- Mix it up with a spoon.
- Take a cake pan and add about a 1/2 inch of water to the bottom (this help from burning the cheesecake bottoms)
- Evenly distribute the batter into the cupcake liners. Should make 9.
- Place into the air fryer or oven for about 30 minutes or until they are not jiggly in the center.
- Remove and place into the fridge for about an hour or overnight to firm up.
- Once ready to serve, add the reddi whip and sliced strawberries on top.
Cookies N' Cream Mini Cheesecakes
Equipment
- 1 mini food processor or blender
- Silicone cupcake liners Click HERE
- 1 Air fryer or oven
Ingredients
- 1 Cup Nonfat Greek yogurt 1
- 1 Cup Good Culture low fat cottage cheese
- 1/4 Cup Egg whites
- 1 Scoop Sweat Ethic Ice Cream Cookie Sandwich protein powder or protein powder of choice
- 1/2 TBSP Stevia or sweetener of choice
- 1 Pinch Salt
- 1 tsp Vanilla extract
- 1/2 Package Sugar free cheesecake pudding mix
- 1 Package 100 calorie Aldi chocolate wafer cookies or cookies of choice
- Fat free Reddi whip 2 TBSP per person
- Strawberries slices to garnish
Instructions
- Preheat air fryer or oven to 240 degrees.
- In a mini food processor or blender add the nonfat Greek yogurt, cottage cheese, egg whites, protein powder, stevia, salt, pudding mix and vanilla. Blend until smooth.
- Crush up the bag of cookies and add to the batter. Mix with a spoon.
- Take a cake pan and add about a 1/2 an inch of water to the bottom (This prevents burning)
- Place the lightly greased silicone cupcake liners into the cake pan.
- Evenly distribute the batter into the cupcake liners
- Place into the air fryer or oven for about 30 minutes or until they are not jiggly in the center.
- Remove and place into the fridge for about an hour or overnight to firm up.
- Once ready to serve, add the Reddi whip and a sliced strawberry on top.
