6 Oreos (70g), crushed
1 scoop (35g) BPN fudge chocolate whey protein powder
2 tbsp. Unsweetened almond milk (any milk will work)
1 container (227g) fat free whipped topping
1 cup (227g) plain, nonfat Greek yogurt
3 tbsp. (24g) sugar free vanilla pudding mix
1 scoop BPN milk & cookies whey protein powder
2 tbsp. (30g) dark chocolate chips, melted
2 tbsp. Unsweetened almond milk
2 tbsp. (10g) cocoa powder
2 tbsp. (30g) sugar free maple syrup
Crushed oreos for sprinkling over the top
- Pulse crust ingredients in a blender until crumbly. Spray a 6-inch springform pan with nonstick spray. Press the crust into the pan.
- To make the filling, in a large bowl, add the Greek yogurt, pudding mix, and protein powder. Whisk until smooth. Add fat free whipped topping and gently fold into the Greek yogurt mixture. Pour into the springform pan and freeze for 30 minutes.
- For the ganache, melt chocolate chips in the microwave. Add remaining ganache ingredients and stir until a smooth mixture forms. Pour over top of cheesecake. Sprinkle crushed oreo over top. Place back in the freezer for another 30 minutes.
- Cut into 4 slices and enjoy!
Yield: 4 slices
Nutrition (with chocolate ganache): 400 calories, 20 protein, 48 carbs, 8 fat
Nutrition (without chocolate ganache): 320 calories, 19 protein, 40 carbs, 5 fat