These Oreo Cheesecake Protein Cups have a white chocolate shell with a creamy oreo protein cheesecake filling. They are a decadent and higher protein dessert that dreams are made of.
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Macros
Per cup (6):
Calories: 165
Carbohydrates: 13g
Protein: 6g
Fat: 9.5g
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Ingredients & Substitutions for Oreo Cheesecake Protein Cups
White Chocolate- Can use any kind, vegan, sugar free, etc
Coconut oil- Can sub for MCT oil
Light Cream Cheese- Essential for the cheesecake flavour, can substitute with normal cream cheese or vegan cream cheese
Sugar Free Maple Syrup- Can substitute for normal maple syrup, honey, rice malt syrup etc. If you don’t want to use a liquid sweetener, sub for any granulated sweetener and add 1-2 tbsp liquid (almond milk works well)
Protein Powder- I use a cookies and cream protein from MacroMike.
Oreos- Can sub for a sugar free alternative, or can omit completely
How to store Oreo Cheesecake Protein Cups
Store them in the freezer in a ziplock bag.
When ready to enjoy, take them out and let them sit at room temperature for a couple of minutes.
If you store them in the fridge they will be quite soft, still good but I prefer the texture of them when stored in the freezer.
Oreo Cheesecake Protein Cups
Ingredients
- 100 g white chocolate
- 1 tsp coconut oil
- 40 g protein powder cookies and cream or vanilla works the best
- 60 g light cream cheese
- 30-50 ml sugar free maple syrup or any liquid sweetener, can sub for a zero calorie granulated sweetener, just add 1-2 tbsp plant milk to thin out the consistency of the cheesecake filling
- 2 oreos crushed
Instructions
- Place 6 muffin liners in a muffin tin
- Melt the white chocolate with coconut oil in the microwave in 30 second intervals or over a bain-marie
- Add 1 heaped tsp of melted white choc to each muffin liner, place in the freezer to firm up
- Mix the cream cheese, protein powder, sugar free maple syrup and crushed oreos (reserve some crushed oreos for the top) to a thick cheesecake batter forms, let it sit in the fridge for a couple of minutes to firm up
- Take about 1 cookie scoop or heaped tbsp of the cheesecake filling and place it on top of the hardened chocolate until all 6 cups are filled
- Drizzle with another heaped tsp of melted white chocolate until all cups are covered, and top with extra crushed oreo
- Let it set in the freezer for 1 hour before enjoying
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