Imported from Instagram

Healthy Oreo and Protein Nutella Cheesecake

Name: Healthy Oreo and Protein Nutella Cheesecake
Prep time: 20 min
Cook time: 25 min
Total time: 205 min
Yield: 8 servings
Cuisine: Other
Ingredients: 15 g Finely crushed Oreo O’s (Alternatively, use 22 g of crushed Oreo cookies with the cream removed.); 30 ml Sugar-free maple syrup (About 2 tbsp; add slightly more only if needed to compact the base.); 201 g Plain or vanilla nonfat Greek yogurt (Nonfat.); 100 g Fat-free cream cheese; 30 ml Unsweetened almond milk; 21 g Granulated sweetener (The calorie content depends on the type of sweetener.); 0.5 scoop Chocolate protein powder (The recipe specifies @levelsprotein protein powder; about 15 g, depending on scoop size.); 46 g Egg whites (About 3 tbsp.); 20 g Dutch-process unsweetened cocoa powder (About 1/4 cup.); 7.5 g Finely ground toasted hazelnuts (About 1 tbsp.); 1 tsp Hazelnut extract; Salt (A pinch.); 180 ml Unsweetened almond milk (For the homemade protein Nutella.); 2 scoop Chocolate protein powder (Ideally 25% whey and 75% casein; about 60 g, depending on scoop size.); 40 g Raw hazelnuts (Toast before blending.); 16 g Granulated sweetener (For the protein Nutella.); 10 g Unsweetened cocoa powder (About 2 tbsp.); 1 g Salt (About 1/2 tsp, for the protein Nutella.); 1 g Xanthan gum (About 1 tsp; optional, used to thicken.); 2 tbsp Homemade protein Nutella (For the topping; more may be added, but the stated nutrition information includes only 2 tbsp.); 0.5 Crushed Oreo with the cream removed (To distribute around the outer edge of the topping.); Whipped cream (Optional; not included in the nutritional values.); 1 Oreo for decorating (Optional, to place in the center; not included in the nutritional values.)

Recipe by Kai Christopher Yu @christopherkaiyu · Instagram

Imported by Federico Piraccini on SeeMeCook

High-protein baked cheesecake with a crunchy Oreo base, chocolate-hazelnut filling, and homemade protein Nutella topping. The recipe makes 8 slices and can be prepared with Oreo O’s or with Oreo cookies with the cream removed.

8 servings205 minOther

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Ingredients

15 g Finely crushed Oreo O’s (Alternatively, use 22 g of crushed Oreo cookies with the cream removed.)
30 ml Sugar-free maple syrup (About 2 tbsp; add slightly more only if needed to compact the base.)
201 g Plain or vanilla nonfat Greek yogurt (Nonfat.)
100 g Fat-free cream cheese
30 ml Unsweetened almond milk
21 g Granulated sweetener (The calorie content depends on the type of sweetener.)
0.5 scoop Chocolate protein powder (The recipe specifies @levelsprotein protein powder; about 15 g, depending on scoop size.)
46 g Egg whites (About 3 tbsp.)
20 g Dutch-process unsweetened cocoa powder (About 1/4 cup.)
7.5 g Finely ground toasted hazelnuts (About 1 tbsp.)
1 tsp Hazelnut extract
Salt (A pinch.)
180 ml Unsweetened almond milk (For the homemade protein Nutella.)
2 scoop Chocolate protein powder (Ideally 25% whey and 75% casein; about 60 g, depending on scoop size.)
40 g Raw hazelnuts (Toast before blending.)
16 g Granulated sweetener (For the protein Nutella.)
10 g Unsweetened cocoa powder (About 2 tbsp.)
1 g Salt (About 1/2 tsp, for the protein Nutella.)
1 g Xanthan gum (About 1 tsp; optional, used to thicken.)
2 tbsp Homemade protein Nutella (For the topping; more may be added, but the stated nutrition information includes only 2 tbsp.)
0.5 Crushed Oreo with the cream removed (To distribute around the outer edge of the topping.)
Whipped cream (Optional; not included in the nutritional values.)
1 Oreo for decorating (Optional, to place in the center; not included in the nutritional values.)

Steps

1
Preheat the oven to 175 °C (350 °F). Line or spray a 15 cm (6-inch) springform pan.
2
Mix the finely crushed Oreo O’s, or the Oreo cookies with the cream removed, with the sugar-free maple syrup until the mixture is moist and can be compacted.
3
Transfer the mixture to the pan and press it evenly over the bottom to form the crust.
4
To prepare the protein Nutella, toast the raw hazelnuts. Place the toasted hazelnuts, almond milk, chocolate protein powder, sweetener, cocoa powder, salt and, if using, xanthan gum in a blender.
5
Blend the protein Nutella ingredients until smooth and creamy.
6
Blend the Greek yogurt, cream cheese, almond milk, sweetener, chocolate protein powder, egg whites, cocoa powder, ground toasted hazelnuts, hazelnut extract and a pinch of salt until smooth.
7
Pour the cheesecake filling over the cookie crust and spread it evenly.
8
Bake for 18–25 minutes, until the edges are set but the center still has a slight jiggle.
9
Let the cheesecake cool, then transfer it to the refrigerator for 2–3 hours.
10
Once chilled, spread 2 tbsp of protein Nutella over the surface and add the crushed Oreo around the outer edge.
11
If desired, finish with whipped cream and a decorative Oreo in the center. Cut into 8 slices and serve.

Notes

The stated nutritional values are approximately 70 kcal, 7 g of carbohydrates, 1.8 g of fat and 7 g of protein per slice, for a total of approximately 560 kcal and 57 g of protein for the entire cheesecake. Values may vary depending on the brands used. Optional ingredients, including whipped cream and the decorative Oreo, are not included in the macros. The source does not specify the method or toasting time for the hazelnuts: toast them before blending, with no additional time specified.