The High Protein Oreo Cheesecake Google Didn't Have Yet

This high-protein Oreo cheesecake is a no-bake, cookies-and-cream dessert made with Greek yogurt, cottage cheese, and protein powder, and it comes in at just 205 calories with over 20 grams of protein per slice - perfect for beating the heat without turning on the oven.

I posted a no-bake peanut butter pie on Instagram right as the heat waves hit, and it did numbers - enough that I knew I needed another no-bake recipe in the rotation fast.

I have no idea how Oreo cheesecake became the target, except that I remembered a really good oreo-ish no bake dessert from laurenfitfoodie a while back. So I googled "high protein Oreo cheesecake" to see what was already out there, and nothing was doing quite what I wanted. That's basically an SEO green light, so here we are.

I made it Saturday afternoon and didn't get around to filming until Thursday, on a work break after my dental appointment got cancelled. The ganache was a last-minute call too - every captivating Oreo cheesecake reel on Instagram had one, so I borrowed the recipe from my Brazilian carrot cake and adapted it here.

What a beauty. That slice got savored - every single bite.

Ingredients for No-Bake Protein Oreo Cheesecake

This recipe has three parts - crust, cheesecake filling, and ganache - and each one is built to hit protein without losing the actual Oreo flavor.

For the crust:

• Chocolate cereal: Forms the crunchy crust base without needing a traditional graham-cracker-and-butter crust. I use Lovebird cereal. Sub: any crunchy chocolate cereal works, or swap in chocolate graham cracker crumbs.
• Chocolate whey-casein protein powder: Boosts the protein count in the crust itself, not just the filling. I use Quest Nutrition Chocolate Whey-Casein Protein Powder.
  • Sub: a plain chocolate whey works too, though use a little less applesauce since whey absorbs less liquid than the casein blend, and the crust will be a touch less dense.
  • Sub 2: Vanilla Protein would also be okay.
• Black cocoa powder: This is what gives the crust that deep, almost-black Oreo color and flavor. I use Weirdo Good Black Velvet Cocoa or The Cocoa Trader Black Cocoa Powder.
  • Sub: regular unsweetened cocoa powder works, but you'll lose that dramatic Oreo color and dark flavor.
• Unsweetened applesauce: Acts as the binder here instead of butter, keeping the crust moist enough to press without added fat.
  • Sub: mashed ripe banana works (though it adds a banana flavor in case you're sensitive to it), or even pumpkin puree.

For the cheesecake filling:

• Nonfat Greek yogurt: The tangy backbone of the filling and a big protein contributor.
  • Sub: low-fat Greek yogurt works, just adds a bit more fat.
• Low-fat cream cheese: For the classic cheesecake richness and texture.
  • Sub: full-fat cream cheese works if you don't need it as low calorie.
• Low-fat cottage cheese: Adds creaminess and protein without needing more cream cheese.
  • Sub: use more cream cheese instead if you're not a cottage cheese person. regular fat cottage cheese also works
• Whey-casein vanilla protein powder: Bulks up the protein count further and helps the filling set without baking. I use Quest Nutrition Vanilla Whey-Casein Protein Powder.
  • Sub: plain whey protein works, though the filling will be softer.
• Coconut flour: This is basically your no-bake "structure" ingredient - it soaks up moisture and helps the filling firm up in the fridge instead of the oven.
  • Sub: almond flour works, but you'll likely need about double the amount - closer to ½ cup - and the texture and flavor won't be quite the same.
• Oreo Thins: Folded into the filling for that classic cookies-and-cream vibe and flavor.
  • Sub: regular Oreos, roughly chopped, work the same.

For the ganache and topping:

• Sugar-free chocolate chips: Keeps the ganache glossy and rich without added sugar. I use Lily's Milk Chocolate Chips.
  • Sub: regular chopped chocolate or chocolate chips work.
• Butter: Just a touch, to help the ganache set smooth and glossy instead of grainy.
  • Sub: coconut oil works as a dairy-free swap.
• Chocolate whey-casein protein powder: Adds more protein into the topping itself. I use Quest Nutrition Chocolate Whey-Casein Protein Powder.
  • Sub: plain chocolate whey works, though use a little less almond milk since it absorbs less liquid than the casein blend.
  • Sub 2: Vanilla Protein would also be okay.
• Unsweetened cocoa powder: This is regular cocoa powder, not the black cocoa from the crust - it keeps the ganache from tasting too intense or bitter.
• Unsweetened almond milk: Thins the ganache to a pourable, spreadable consistency.
  • Sub: any non-dairy or regular milk can be used.
• Oreo Thin: Crushed on top for the final crunch and presentation.

See recipe card at the bottom of the page for the measurements!

Gluten-Free Adaptation

Swap the chocolate cereal for a certified gluten-free chocolate cereal, and use gluten-free chocolate sandwich cookies in place of the Oreo Thins in both the filling and topping. Everything else in the recipe is naturally gluten-free as written.

Make It Sugar-Free and Extra High-Protein

As written, the ganache is already sugar-free, but the Oreo Thins and standard chocolate cereal do carry some sugar. Swap in Catalina Crunch Sandwich Cookies for the Oreo Thins and Catalina Crunch Dark Chocolate Cereal for the chocolate cereal, and the whole cheesecake goes fully sugar-free. Since both are higher in protein, the recipe also gets a protein boost from this swap.

How to Make This High-Protein Oreo Cheesecake

• Prep the pan: Grease your cheesecake pan with oil or oil spray, then line the bottom with a parchment round. This makes unmolding so much easier later, since a no-bake cheesecake can be delicate to release.
  
• Make the crust: In a small food processor, combine the chocolate cereal, protein powder, black cocoa powder, and applesauce. Blitz until it just comes together into a thick, moldable dough. Don't overdo it here - over-processing turns the mixture mushy instead of a dough you can press.
  
• Press the crust: Press the dough evenly into the base of the pan, working it into the corners with the back of a spoon or your fingers for an even layer.

• Chill the crust: Place the pan in the freezer while you make the filling. This gives the crust a head start on firming up before the wet filling goes on top.
• Soften the cream cheese: If yours is still cold and solid, microwave it briefly until soft enough to blend smoothly. This step matters more than it seems - cold cream cheese is what causes lumpy no-bake filling.
• Blend the base: Combine the Greek yogurt, cream cheese, and cottage cheese in a bowl. Use an immersion blender until completely smooth, with no clumps.
• Add the dry ingredients: Switch to a hand mixer, spatula, or spoon here - the mixture is too thick for the immersion blender at this stage. Mix in the protein powder and coconut flour until just combined.
• Fold in the Oreos: Add the crushed Oreo Thins and fold gently, just until distributed. Overmixing turns your cookies-and-cream flecks into gray mush.

• Fill and chill: Pour the filling into the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 to 8 hours, or overnight. This is a true no-bake set, so don't rush it.

• Melt chocolate for ganache: In a small, shallow microwave-safe bowl, combine the sugar-free chocolate chips and butter. Microwave in short bursts, stirring between each one to keep the chocolate from seizing. Let it sit for a couple of minutes to cool slightly.
• Make the ganache: Whisk in the chocolate protein powder and cocoa powder, then gradually whisk in the almond milk a little at a time until the ganache turns smooth and thick. If it gets too thick, or starts to harden while you're working with it, whisk in a small splash of water to bring it back to smooth.

• Remove from the pan: Run a small spatula around the top edge to loosen the sides, then carefully release the cheesecake from the pan before adding the ganache.
• Top and serve: Pour the ganache over the cheesecake and spread evenly. Top with a crushed Oreo Thin, slice, and serve.

Tips for the Best Protein Oreo Cheesecake

• Switch to a clean knife between each slice. Run it under hot water and wipe it dry between cuts so every slice comes out clean instead of dragging ganache across the top.
• Black cocoa powder is what makes this taste like an actual Oreo, not just chocolate. Regular cocoa powder will change both the flavor and the color.
• Don't skip softening the cream cheese. Cold cream cheese straight from the fridge is the number one cause of lumpy no-bake filling.
• Give it the full chill time. A partially set cheesecake will slice messy and lose that clean, dense cheesecake texture.
• Add the almond milk to the ganache slowly. Too much milk can make the mixture too runny, depending on which protein powder brand you use.
• If the ganache starts to harden or seize, add a splash of water. Whisking in a little water brings it right back to smooth and spreadable.
• Use a small spatula to loosen the edges before slicing. Run it around the top edge, between the cheesecake and the pan, to help everything release cleanly.

Storage

Fridge: Store covered for up to a week.

Freezer: Slice the cheesecake first. Arrange the slices separately on a baking sheet and freeze until solid, then transfer them to a ziplock bag or airtight container (wrap individually first if you want extra protection). Thaw in the fridge before serving.

Variations

• No-Ganache Version: Skip the ganache entirely for a lighter, faster version.
• Peanut Butter Oreo Cheesecake: Swirl in peanut butter before chilling for a nod to the peanut butter pie that inspired this one.
• Extra Crunch Topping: Crush a few more Oreo Thins over the ganache instead of just one.
• Mini Cheesecakes: Press the crust and filling into a muffin tin for individual portions.

Some more healthy No Bake Cheesecake Recipes to try:

• Protein Peanut Butter Pie
• No Bake Protein Cheesecake Jar
• Mini Chocolate Protein Pudding Pies
• No-Bake Protein Cheesecake Bites

High Protein Oreo Cheesecake Recipe (No-Bake)

Print recipe Pin Recipe

Prep Time15 minutes mins

Cook Time0 minutes mins

Chill Time:4 hours hrs

Total Time4 hours hrs 15 minutes mins

Servings: 8 slices

Calories: 205kcal

Course: Dessert

Cuisine: American

High protein Oreo cheesecake recipe is a no-bake dessert with 20g of protein per slice, and one simple swap makes it fully sugar-free too.

Ingredients

Crust:

• 1 cup + 2 Tbsp Chocolate Cereal, 45g
• ½ cup Chocolate Whey-Casein Protein Powder, 45g
• 3 tablespoon Black Cocoa Powder, 15g
• ¼ cup + ½ Tbsp Unsweetened Applesauce, 67g

Cheesecake:

• 1½ cup Non-fat Greek Yogurt, 336g
• ½ cup Low Fat Cream Cheese, 112g
• ½ cup Low Fat Cottage Cheese, 112g or more Cream Cheese
• ⅔ cup Whey-Casein Vanilla Protein Powder, 60g
• ¼ cup Coconut Flour, 28g
• 6 Oreo Thins

Chocolate Ganache & Topping:

• 1 tablespoon Sugar-free Chocolate Chips, 10g
• ¼ teaspoon Butter
• ½ scoop Chocolate Protein Powder (Whey-casein), 15g
• 1 tablespoon Unsweetened Cocoa, 5g
• 2 tablespoon Unsweetened Almond Milk, 30ml
• Water
• 1 Oreo Thin

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Instructions

• Grease a 7" cheesecake pan and line the bottom with a parchment round.

Crust:

• Combine chocolate cereal, protein powder, black cocoa powder, and applesauce in a small food processor. Blitz until it just forms a thick, pressable dough - don't over-process, or it turns mushy. Press evenly into the base of the pan, then place the pan in the freezer while you make the filling.

Cheesecake:

• If cream cheese is solid, microwave for about 15 seconds to soften. Combine Greek yogurt, cream cheese, and cottage cheese in a bowl and blend with an immersion blender until smooth with no clumps.
• Switch to a hand mixer, spatula, or spoon (the mixture is too thick for the immersion blender now). Mix in the protein powder and coconut flour until just combined.
• Fold in the crushed Oreo Thins.
• Pour the filling into the pan and smooth the top. Cover with plastic wrap and refrigerate 6-8 hours, or overnight.

Ganache:

• Combine sugar-free chocolate chips and butter in a small, shallow microwave-safe bowl. Microwave 60 seconds total, stirring every 15 seconds to prevent seizing. Let sit a couple of minutes.
• Whisk in chocolate protein powder and cocoa powder. Gradually whisk in almond milk, a teaspoon at a time, until smooth and thick. If it gets too thick or starts to harden, whisk in a splash of water to smooth it back out.
• Run a small spatula around the top edge to loosen the sides, then carefully release the cheesecake from the pan.
• Pour ganache over the cheesecake and spread evenly. Top with a crushed Oreo Thin. Slice into 8, switching to a clean knife between cuts, and serve.

Video

Notes

• Nutrition value is calculated using reduced fat cream cheese and products recommended below.
• See post for alternate ingredients, tips and storage options.

Product Recommendations:

• Quest Nutrition Vanilla Whey-Casein Protein Powder
• Quest Nutrition Chocolate Whey-Casein Protein Powder
• Lovebird Cocoa Cereal
• Lily's Milk Chocolate Chips
• Catalina Crunch Chocolate Vanilla Sandwich Cookies
•  

Nutrition:

• Servings: 8 slices | Serving size: 1
• Calories: 205 cal
• Fat: 6.5g | Saturated fat: 3.9g
• Carbohydrates: 18.6g | Fiber: 4.2g | Sugar: 7.3g
• Protein: 20.3g

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