Protein Oreo Cheesecake Bites

When I first released my Protein Cheesecake Bites recipe a little while back, it became an instant hit.

I’ve revamped that recipe, and it’s better than ever.

But can we elevate it even further? I think so…

Let’s make it OREO.

Can you just follow the same recipe and use an Oreo coating instead of a graham cracker coating? Of course.

But with this recipe, I made some tweaks to make the Oreo flavor come through a little bit more. Since the original recipe utilizes graham cracker crumbs in the cheesecake mixture itself, following the same recipe and leaving those out would lead to a liquidy cheesecake mixture.

So, a few simple changes and we’re ready to rock here.

Ingredients needed for mini Oreo cheesecake bites

If you’re curious about specific ingredients and why I chose them…

• Fat Free Cream Cheese: In my original Cheesecake Bites recipe, I used Light Cream Cheese. Light cream cheese is simply cream cheese with a slightly lower amount of fat to it, but it’s still just as creamy. With this recipe, I went with a fat free cream cheese, but that is only because I had it available to me. Whether you choose fat free, reduced fat, Greek, or regular cream cheese, they’ll all work! Just keep in mind that whipped cream cheese won’t work as well- we need it to be solid.
• Whey/Casein Protein Blend: The biggest variable with protein desserts is the protein powder you choose. Most commonly, people will use whey protein. It may not seem like a big deal, but using a protein that’s a mix of whey protein AND casein protein makes a huge difference, especially in this recipe. Whey alone gets very sticky, so this recipe might end up being far too loose to form into balls. With the casein mixed it, it thickens the cheesecake mixture and makes the entire thing scoopable. I used PEScience and can definitely recommend it.
• Fat Free Cool Whip: The cool whip in this recipe really helps to create an authentic cheesecake flavor, and it also helps smooth out the mixture. You don’t have to necessarily use a fat free version, but it obviously brings the calories down a bit. Note that this is NOT the same thing as whipped cream.
• Oreo Thins: You don’t have to use Oreo thins, but I chose those over regular Oreos. Since we really only need the cookies and not the cream (although I threw the cream in as well) using the thins makes it easier to just calculate the total calories for the Oreo crumb. I counted the full Oreos in the nutrition, and it would get too complicated trying to calculate the nutrition of Oreos without cream if you use the regular ones. I like simple!

How to make Oreo cheesecake bites

We can’t have Oreo cheesecake without the Oreo cookies!

I used 12 Oreo thins for this recipe, but you can also use about 4 regular Oreo cookies.

Use a butter knife to separate the filling out of the cookies, then place the Oreo cream and Oreo cookies into 2 separate bowls.

Now, add the rest of the cheesecake filling ingredients to the bowl with your Oreo cream.

Use an electric hand mixer to mix it all up until smooth. It will be thick, so it will be tough to mix without an electric mixer.

The cheesecake filling is going to be a frosting consistency once mixed, but it will thicken as it chills.

Add the mixture to the fridge for 2-4 hours, or overnight. Don’t skip this step!

Once the cheesecake filling has set, take the Oreo cookies that you separated out, add them to a bag, and smash them into crumbs to make the Oreo coating.

Now all that’s left to do is coat the cheesecake bites.

You can use a regular spoon, but I much prefer using a small cookie scoop.

In either case, simply take a small scoop, drop it directly into the Oreo crumbs, then roll to fully coat.

The cheesecake mixture is going to be very sticky, so you may find that you’re not scooping very good ball shapes. That’s OK!

Once each cheesecake bite is coated in the Oreo crumbs, it’ll be very easy to pick up and form into a ball.

Add to a plate, then place in the fridge or freezer for one more hour to fully firm up.

Note: if you prefer to make mini Oreo cheesecake, you can add the filling to a muffin tin to make mini cheesecakes.

Blend up Oreo cookies (with the cream included) to make an Oreo crust. Press a small amount into the bottom of a cupcake liner in a muffin tin, top with the cheesecake batter, and let the mini cheesecake firm up in the fridge.

You’ll have yourself some delicious mini Oreo cheesecakes!

How to store Oreo cheesecake bites

If these bites are eaten out of the fridge or at room temperature, they’ll be very soft. Certainly still enjoyable, but not quite as firm as cheesecake.

I much prefer these stored in the freezer. I actually stored my entire batch in a Ziploc bag in the freezer and enjoyed them for months (I kind of forgot they were in there for a while).

All you need to do is take them out of the freezer when you want to eat them and let them sit for a couple of minutes at room temperature.

Fresh out of the freezer, they’ll be rock hard. But like magic, they soften up plenty in just a couple of minutes and are ready to eat!

When they’re nice and firm, they create a much more authentic cheesecake flavor in my mind.

Feel free to get creative with these: add a white chocolate coating, add some crushed up Oreos right into your filling, turn this into a full cheesecake, whatever you want!

More recipes for Oreo lovers

If you’re new around here, you’ll quickly learn that I love Oreos. Here are some other incredible high-protein Oreo recipes to check out…

• Healthy High-Protein Oreos
• High-Protein Oreo Sushi Roll
• Oreo Protein Cupcakes
• Oreo Breakfast Parfait
• High-Protein Cookies & Cream Cinnamon Rolls
• Microwave Cookies and Cream Fudge

Continue to Content

High-Protein Oreo Cheesecake Bites

Yield: 23 Bites

Prep Time: 10 minutes

Inactive Time: 4 hours

Total Time: 4 hours 10 minutes

All the flavor of an Oreo cheesecake packed into a bite. These no-bake Oreo cheesecake bites are also sneakily packed with protein!

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Ingredients

Ingredients for Cheesecake Batter

• 62g (2 Scoops) Vanilla Whey/Casein Blend Protein Powder
• 8oz Fat Free Cream Cheese (can use light cream cheese or any regular cream cheese)
• 30g Plain Nonfat Greek Yogurt
• 2 tsp Vanilla Extract
• 30g Powdered Sugar Substitute
• 54g Fat Free Cool Whip (or any Cool Whip)

Ingredients for Oreo Crust

• 12 Oreo Thins (or roughly 4 regular Oreo cookies)

Instructions

1. Let your cream cheese and cool whip sit out at room temperature for 10-15 minutes. This is optional, but will make it significantly easier to mix everything if they are softened.
2. In the meantime, separate out your Oreo cream and Oreo cookies. I simply used a butter knife to scrape the filling out. Add your filling to a bowl (it won't be a lot) and set your Oreo cookies aside.
3. In a large bowl, use a hand mixer to mix together all of your cheesecake ingredients. A hand mixer will make this much easier because the mixture is going to be very thick, but you can use a silicone spatula as well. I always recommend adding in the protein powder last to make mixing even easier.
4. Add the bowl to the fridge for 2-4 hours, or overnight. It’s going to be tempting to skip this step, but it's necessary to help turn the mixture from a frosting consistency to something scoopable. Plus, the flavor really improves as the cheesecake filling sits.
5. Once the cheesecake filling sets, it's time for the coating. Take the Oreo cookies you set aside, add them to a sealable bag, and smash them into Oreo crumbs. Add the Oreo crumbs to a bowl.
6. Use a small cookie scoop or spoon to scoop out portions of the cheesecake mixture, drop them into the Oreo cookie crumbs, then roll them into balls. The mixture will be very sticky, but once coated in the cookie crumbs, they'll be easy to form into bites.
7. Continue until you’ve used the entire mixture, which should be roughly 23-25 servings.
8. Once all the bites are completed, add your bites to the fridge or freezer for 1 more hour. You can keep these stored in the fridge, but they firm up really well in the freezer and end up with a much more authentic cheesecake flavor, in my opinion. If stored in the fridge, they remain soft like a regular cheesecake.
9. The bites will be fully frozen when stored in the freezer, but a few minutes out at room temperature is all they need to soften up and be ready to eat! I kept these in my freezer for months and enjoyed them periodically, and they stayed fresh.

Notes

I don't recommend using whipped cream cheese as it will make your mixture much lighter and more difficult to form.

The Greek yogurt can be swapped out for sour cream if it's all you have, but that will change the flavor slightly.

If you want to make mini cheesecakes instead of cheesecake bites, you can do so very easily. Blend up Oreos (cream included) to create an Oreo cheesecake crust. Most pie crust recipes need butter, but with the Oreo cream included, you won't need it. Press the crust into the bottom of a cupcake liner in a muffin tin, top with the cheesecake filling, then chill to set the mini cheesecake.

Note that I use a 0 calorie sweetener so I do not count it towards the total carbs. If you are very strict about carb totals, be sure to calculate your own nutrition facts.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Powdered Sugar Substitute
• 
  PEScience Whey/Casein Blend Vanilla Protein (Code "Matt" will save you 10%)

Nutrition Information

Yield 23 Serving Size 1 Bite
Amount Per Serving Calories 45Total Fat 1gCarbohydrates 5gSugar 3gProtein 4g

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