Protein-Packed Greek Yogurt Oreo Cheesecake Cups

Protein-Packed Greek Yogurt Oreo Cheesecake Cups

Creamy no-bake cheesecake cups layered with crushed cookies, boosting protein without sacrificing tang or crunch.

Total 4 hr 10 min Makes 6 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat, Soy

These no-bake cups blend thick Greek yogurt with cream cheese for a tangy, protein-rich filling layered over a crushed Oreo crust. Chilled until set, they deliver cheesecake's creamy texture in individual portions, making them a tidy make-ahead treat for lunchboxes or post-workout snacking.

Ingredients

  • 14 Oreo cookies, divided
  • 2 tablespoons unsalted butter, melted
  • 2 cups plain Greek yogurt
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/3 cup vanilla protein powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method

  1. Place 10 Oreo cookies in a food processor and pulse into fine crumbs, or seal in a bag and crush with a rolling pin.

  2. Stir the cookie crumbs with the melted butter until evenly moistened, then divide the mixture among 6 small cups or jars, pressing gently into an even layer at the bottom.

  3. Chill the crusts in the refrigerator while preparing the filling.

  4. In a large bowl, beat the softened cream cheese until smooth and free of lumps, about 1 minute.

  5. Add the Greek yogurt, powdered sugar, protein powder, vanilla extract, and salt to the cream cheese and beat until smooth and well combined, about 2 minutes.

  6. Roughly chop the remaining 4 Oreo cookies and fold half of the pieces into the yogurt filling.

  7. Spoon or pipe the filling evenly over the chilled crusts, dividing it among the 6 cups.

  8. Top each cup with the remaining chopped Oreo pieces.

  9. Cover and refrigerate the cups until set and firm.

Rate this recipe

★ 3.3 (1)

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    Protein-Packed Greek Yogurt Oreo Cheesecake Cups

    These no-bake cups blend thick Greek yogurt with cream cheese for a tangy, protein-rich filling layered over a crushed Oreo crust. Chilled until set, they deliver cheesecake's creamy texture in individual portions, making them a tidy make-ahead treat for lunchboxes or post-workout snacking.

    4 hr 10 min 6 servings 285 cal

    Ingredients

    • 14 Oreo cookies, divided
    • 2 tablespoons unsalted butter, melted
    • 2 cups plain Greek yogurt
    • 8 ounces cream cheese, softened
    • 1/3 cup powdered sugar
    • 1/3 cup vanilla protein powder
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt

    Method

    1. 1

      Place 10 Oreo cookies in a food processor and pulse into fine crumbs, or seal in a bag and crush with a rolling pin.

    2. 2

      Stir the cookie crumbs with the melted butter until evenly moistened, then divide the mixture among 6 small cups or jars, pressing gently into an even layer at the bottom.

    3. 3

      Chill the crusts in the refrigerator while preparing the filling.

    4. 4

      In a large bowl, beat the softened cream cheese until smooth and free of lumps, about 1 minute.

    5. 5

      Add the Greek yogurt, powdered sugar, protein powder, vanilla extract, and salt to the cream cheese and beat until smooth and well combined, about 2 minutes.

    6. 6

      Roughly chop the remaining 4 Oreo cookies and fold half of the pieces into the yogurt filling.

    7. 7

      Spoon or pipe the filling evenly over the chilled crusts, dividing it among the 6 cups.

    8. 8

      Top each cup with the remaining chopped Oreo pieces.

    9. 9

      Cover and refrigerate the cups until set and firm.