High-Protein White Chocolate Oreo Cheesecake
High-Protein White Chocolate Oreo Cheesecake
Ingredients
For the Oreo Crust
- 15 Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
For the High-Protein White Chocolate Cheesecake Filling
- 16 ounces cream cheese, softened, full-fat
- 1/2 cup Greek yogurt, plain, non-fat
- 1/2 cup vanilla protein powder
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
- 8 Oreo cookies, roughly chopped
For the White Chocolate Ganache Topping
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
For Garnish
- 2 Oreo cookies, crushed
Instructions
- 1
Preheat oven to 325°F (160°C). Lightly grease an 8-inch springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325
- 2
For the Oreo Crust: In a medium bowl, combine the finely crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325
- 3
For the High-Protein White Chocolate Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Add the Greek yogurt, vanilla protein powder, and granulated sugar, beating until well combined and creamy.
⏱️ 5 min
- 4
Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the vanilla extract and cooled melted white chocolate. Fold in the roughly chopped Oreo cookies.
⏱️ 5 min
- 5
Pour the cheesecake filling over the cooled Oreo crust in the springform pan. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (this creates a water bath).
⏱️ 5 min
- 6
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour to cool slowly.
⏱️ 60 min•🌡️ 325
- 7
Remove the cheesecake from the oven and water bath. Remove the aluminum foil. Let it cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to chill and set completely.
⏱️ 240 min
- 8
For the White Chocolate Ganache Topping: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth and melted. Let cool slightly.
⏱️ 5 min
- 9
Pour the cooled white chocolate ganache over the chilled cheesecake. Spread evenly. Garnish with crushed Oreo cookies.
⏱️ 5 min
- 10
Slice and serve cold. Store any leftover cheesecake in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
High-Protein White Chocolate Oreo Cheesecake
Ingredients
For the Oreo Crust
- 15 Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
For the High-Protein White Chocolate Cheesecake Filling
- 16 ounces cream cheese, softened, full-fat
- 1/2 cup Greek yogurt, plain, non-fat
- 1/2 cup vanilla protein powder
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
- 8 Oreo cookies, roughly chopped
For the White Chocolate Ganache Topping
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
For Garnish
- 2 Oreo cookies, crushed
Instructions
- 1
Preheat oven to 325°F (160°C). Lightly grease an 8-inch springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325 - 2
For the Oreo Crust: In a medium bowl, combine the finely crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8 minutes. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325 - 3
For the High-Protein White Chocolate Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Add the Greek yogurt, vanilla protein powder, and granulated sugar, beating until well combined and creamy.
⏱️ 5 min - 4
Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the vanilla extract and cooled melted white chocolate. Fold in the roughly chopped Oreo cookies.
⏱️ 5 min - 5
Pour the cheesecake filling over the cooled Oreo crust in the springform pan. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (this creates a water bath).
⏱️ 5 min - 6
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour to cool slowly.
⏱️ 60 min•🌡️ 325 - 7
Remove the cheesecake from the oven and water bath. Remove the aluminum foil. Let it cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to chill and set completely.
⏱️ 240 min - 8
For the White Chocolate Ganache Topping: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth and melted. Let cool slightly.
⏱️ 5 min - 9
Pour the cooled white chocolate ganache over the chilled cheesecake. Spread evenly. Garnish with crushed Oreo cookies.
⏱️ 5 min - 10
Slice and serve cold. Store any leftover cheesecake in an airtight container in the refrigerator.