Fruity Pebble Protein Cheesecake Cookies

Ingredients

• 240 g Plain Non Fat Greek Yogurt
• 120 g 2% Cottage Cheese
• 120 g Fat Free Cream Cheese (Author recommends brand from Walmart)
• 1 Large Egg
• 50 g Egg Whites
• 50 g Vanilla Whey/Casein Blend Protein Powder
• 14 g Sugar Free/Fat Free Cheesecake Pudding Mix
• 10 g Zero Cal Sweetener
• 35 g Crushed Fruity Pebbles (Divided; 30g for batter, 5g for topping)
• Fat Free Cool Whip (For topping)

Steps

1. 1

   Preheat your oven to 300°F (150°C).

2. 2

   Add all your wet ingredients (Greek yogurt, cottage cheese, fat-free cream cheese, egg, and egg whites) into a small blender and blend on LOW for 5-7 seconds. Do not over-blend to avoid incorporating too much air.

3. 3

   In a separate bowl, add your dry ingredients (protein powder, cheesecake pudding mix, and zero-cal sweetener) and mix them together to avoid clumping.

4. 4

   Slowly combine the wet ingredients with the dry ingredients and fold them together until just mixed, being careful not to overmix.

5. 5

   Add 30g of the crushed Fruity Pebbles into the batter and fold them in.

6. 6

   Prepare four 4-inch small springform cheesecake pans by covering the bottoms with aluminum foil to prevent water from leaking in during the water bath.

7. 7

   Place the prepared pans onto an oven-safe pan with high sides. Distribute the batter evenly among the four pans.

8. 8

   Add warm water into the outer pan until it reaches halfway up the sides of the cheesecake molds to create a water bath (bain-marie).

9. 9

   Bake in the oven at 300°F for 30 minutes.

10. 10

    Turn the oven off and slightly open the oven door. Leave the cheesecakes inside for another 25 minutes to cool gradually.

11. 11

    Remove from the oven and let them cool at room temperature for 30 minutes.

12. 12

    Transfer the cheesecakes (still in their pans) to the fridge to chill for 4-6 hours, or ideally overnight.

13. 13

    Once chilled, remove from the pans. Top with fat-free Cool Whip and the remaining crushed Fruity Pebbles.

14. 14

    Place the finished cheesecakes in the freezer for 30-60 minutes to allow the Cool Whip to reach an ice cream-like consistency before serving.

Notes

Using a whey/casein blend protein powder is recommended for the best texture in protein baking. The water bath is essential to ensure even cooking and to prevent the cheesecakes from falling flat in the middle. Storage: Keep refrigerated in an airtight container for up to 5 days.

Nutrition per serving

• dessert
• high-protein
• low-calorie
• cheesecake
• meal prep
• baked
• healthy dessert