Welcome to one of the best protein cheesecakes I’ve ever made. This idea was born out of thin air. I don’t know exactly at what point I decided to make it or how it was that it came to be. All I know is that I somehow found myself in the middle of my kitchen making a bunch of oreo-inspired protein cookies with the intension of burying them inside an oreo-inspired protein cheesecake. What can I say? The spirit of Pow is strong here.
If you’re at all thinking, “this Anna Sward woman is mad as a hatter… there’s no way I can make my own oreo-inspired protein cookies and then stick them into a cheesecake!” let me try to convince you by telling you that you CAN.
You CAN make your own oreos-inspired cookies. It’s not that hard. It takes very little skill in fact. And they’re a lot better than the originals, I think so at least. Plus, you get the added flavor booster that comes from knowing that you made them yourself! That’s something money can’t buy right there.
If you’re still not convinced you want to make your own oreo-inspired cookies though, you can just use regular oreos to make this oreo-inspired protein cheesecake. Your macros will be lower in protein and higher in carbs but hey, you’re only using a few oreos so it’s really not that big of a deal at the end of the day. The decision is ultimately between you and your spirit of adventure.
Below you’ll find two sets of ingredients and macros: one for the oreos-inspired protein cookies and one for the cheesecake. I’ve included several notes for some things I’d like to call your attention to in this recipe as well. You’ll find those below the macros. Please read them, OK? Because they answer a lot of questions that I know a lot of you will be wanting to ask me.
Ingredients for the Oreo-Inspired Protein Cookies:
2 tablespoons black oxyn cocoa powder (see notes)
1/4 cup chocolate pea protein powder (or your veggie powder of choice)
1 tablespoon coconut flour
1/2 teaspoon toffee flavdrops (see notes)
3/8 cup milk (I used almond milk but any will do)
1/8 cup quark (see notes)
1/8 cup vanilla whey protein powder
Directions for the Oreo-Inspired Protein Cookies:
1. Mix all of the above ingredients except for the quark and the vanilla whey (those two are for your filling).
2. Make little balls out of your batter (I made ten) and press them onto either a silicone baking tray or a cookie tray lined with parchment paper.
3. Bake at 325 F (around 160 C) for about 10 minutes or until they’ve cooked evenly.
4. Once the cookies are done, let them cool. I cut mine horizontally in half so I could have thinner slices of cookie but if you don’t care about making fat (or maybe I should say ‘phat’) ones, leave them as they are and move on to make your frosting.
5. For the frosting, you just mix the whey and the quark until you get a creamy frosting-like consistency. Fill the cookies with this frosting and boom: done.
1/2 cup ground almonds
3 tablespoons cashew
2 tablespoons agave
2 tablespoons black onyx cocoa powder
1.5 cups quark (see notes)
1/2 cup whey
1/4 cup milk
1/2 tablespoon toffee flavdrops (see notes)
Directions for the Cheesecake:
1. First, make the base of your cheesecake by mixing the ground almonds, nut butter, cocoa powder, and agave syrup. You want to get a thick sort of ‘dough’ that you can spread on the bottom of your nonstick springform cheesecake pan.
2. Once your base is on the cheesecake pan, make the filling by blending the quark, whey, eggs, milk, and flavoring until you get a creamy almost pancake-like consistency.
3. Pour the filling on the base.
4. Throw a few of your oreo-inspired protein cookies inside.
5. Bake at 325 F (around 160 C) for about 45-50 minutes. I actually baked the cheesecake inside a waterbath and I think this helped a lot because the cheesecake didn’t crack much on top and cooked pretty nicely so consider doing it. A waterbath is just a bigger dish with a couple of inches of water and it helps retain the moisture inside the oven (and therefore inside your cheesecake) by releasing steam.
6. When your cheesecake feels done but is still somewhat wobbly in the center, take it out or leave in in the oven to cool. Remember NOT to cook your cheesecake until it’s cooked all the way through. You really want it wobbly inside when you remove it because it sets as it cools. If you let it cool all the way through (like a bread), it’ll become dry and boohoohoo – we don’t want that.
7. Let it cool in the fridge before slicing it, ideally overnight. This is actually really important. I didn’t let my cheesecake cool all the way before slicing it and looking back I totally regret that! Because today they slices are a lot firmer and probably would have photographer better. I’ll actually shoot a few more today – if, of course, there are any slices left!
Macros per slice (out of eight), without the oreo-inspired protein cookies:
Macros per oreo-inspired protein cookie (out of eight):
About quark: Most of you reading this from the US or Canada are probably asking yourselves what you can use as a substitute for quark because you can’t find quark anywhere. My answer to that is usually Greek yogurt, well-blended cottage cheese, ricotta, or a whipped low-fat cream cheese but I think the best substitute is somewhere in the middle. I think the best substitute for quark is actually a combination of nonfat Greek yogurt and low-fat cottage cheese – blended together until you get a cream-cheesy consistency.
About toffee flavoring: If you’re outside the UK and don’t have access to toffee flavdrops (aka toffee flavoring drops), just use whatever sweetener you like best. This one is a good substitute available in the US but, honestly, you can just use your sweetener of choice.
About black onyx cocoa powder: You can get black onyx cocoa powder from here if you’re in the US or from here. I got it when I was in New Mexico last summer. I haven’t found a UK or Europe online shop though but I’ll keep looking! You can also just substitute it for regular cocoa powder. Just know that, if you do, your oreo-inspired protein cookies and cheesecake base will be brown instead of brownish-black.