Key Ingredients
Cheesecake
Ingredients
CRUST:
130g Oreo Thins
100g Plain Nonfat Greek Yogurt
28g Light Butter (5g fat per 14g)
15g Level-1 or Protein of Choice
15g Brownie Batter Protein Cookie Butter Powder
2g Zero Cal Sweetener of your choice
CHEESECAKE FILLING:
220g Fat Free Cream Cheese
2 Whole Eggs (can sub 100g Egg Whites)
227g Plain Nonfat Greek Yogurt
60g Level-1 or Protein of Choice
8g Zero Cal Sweetener of your choice
2 Oreo Thins
Preparation
1. Place the Oreo Thins to your food processor and pulse until you get evenly sized crumbs, then add the rest of your crust ingredients and pulse to combine until you get a still kind of wet to the touch crust. Put your dough in the freezer for 10 minutes to cool.
2. Spray your mini 4in cheesecake pans with cooking spray. Press your dough into the cheesecake molds. You might need to wet your fingers or spatula periodically with water to help the dough be less sticky. Repeat this process for all 3 pans, then add them to the air fryer for 6 minutes at 350 degrees F.
3. Add the cheesecake ingredients to your food processor and pulse until everything’s combined, then mix in 2 more crushed Oreo thins. Once the crust is done baking, spray the cheesecake pan again with more cooking spray then add your cheesecake filling. Add your cheesecakes back to the air fryer at 250 degrees F for 25 minutes.
4. Let them cool in the fridge to set. I let them cool overnight. Once the cheesecakes are cool, you are ready to enjoy them!