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High Protein White Chocolate Oreo Cheesecake - Creamy, Easy, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 24 Oreo cookies (regular, not Double Stuf), crushed
  • 3 tablespoons unsalted butter, melted
  • 1 pinch of salt
  • For the filling: 16 ounces (450 g) light cream cheese, softened
  • 1 cup (240 g) plain 2% Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) egg whites, room temperature
  • 1/2 cup (100 g) granulated sugar or a 1:1 baking sweetener
  • 1 teaspoon vanilla extract
  • 1 scoop (30 g) vanilla whey or casein-whey blend protein powder
  • 6 ounces (170 g) white chocolate, chopped
  • 1 tablespoon cornstarch
  • 1/4 teaspoon fine salt
  • 6–8 Oreo cookies, roughly chopped for folding in
  • Optional toppings: 2 ounces (60 g) white chocolate, shaved or melted for drizzle
  • Extra Oreo crumbs
  • Light whipped topping or Greek yogurt dollops

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Preheat your oven to 300°F (150°C).
  2. Make the crust: Pulse Oreos to fine crumbs. Stir in melted butter and a pinch of salt. Press firmly into the bottom of the pan with the back of a measuring cup. Bake for 8 minutes, then cool slightly.
  3. Melt the white chocolate: Place chopped white chocolate in a microwave-safe bowl. Heat in 15–20 second bursts, stirring each time, until smooth. Let it cool to just warm, not hot.
  4. Mix the filling base: In a large bowl, beat softened cream cheese on medium speed until smooth and no lumps remain, about 1–2 minutes. Add Greek yogurt, sugar, vanilla, and salt. Beat until creamy and combined.
  5. Add thickener and protein: Sprinkle in cornstarch and protein powder. Mix on low until just incorporated. Scrape the bowl as needed to avoid dry pockets.
  6. Blend in eggs: Add eggs and egg whites one at a time on low speed. Mix just until combined. Avoid whipping in lots of air.
  7. Stream in chocolate: With the mixer on low, slowly pour in the cooled melted white chocolate. Mix until smooth. Fold in chopped Oreos with a spatula.
  8. Pour and smooth: Pour the batter over the crust. Tap the pan on the counter a few times to pop surface bubbles. Use a spatula to smooth the top.
  9. Bake gently: Place a pan of hot water on the lower rack to create steam. Set the cheesecake on the middle rack. Bake 55–70 minutes, until the edges are set and the center has a slight jiggle the size of a quarter.
  10. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Then move it to the counter and cool to room temperature.
  11. Chill to set: Cover and refrigerate at least 6 hours, preferably overnight. Run a thin knife around the edge before releasing the springform.
  12. Finish and serve: Add white chocolate shavings, a light drizzle, or Oreo crumbs. Slice with a hot, clean knife for neat edges.