Cookies and Cream Cheesecakes

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Cookies and Cream Cheesecakes

By May 20, 2014

  • Prep Time : 15 minutes
  • Cook Time : 22-25 minutes
  • Yield : 12 cheesecakes
Nutrition facts : Carbohydrate Content: 10; Fat Content: 3; Protein Content: 8;



Preheat oven to 275 degrees. Line standard muffin pan with 12 liners. Separate cookie sandwiches with a butter knife. Place 1 half cookie in the bottom of each liner. Save the remaining 6 halves on the side. Beat cream cheese and ricotta at medium speed using an electric mixer. Gradually add the stevia, beating until combined. Beat in vanilla. Drizzle in eggs, a bit at a time. Beat in Greek yogurt, protein powder, and salt. Chop remaining 6 cookie halves and fold into the mixture by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through until filling is set, about 22-25 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold!
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