Ingredients
Scale
- 1 cup low-fat cottage cheese (small curd works best)
- 1 tablespoon maple syrup or honey (or a sugar-free sweetener)
- 1/2 teaspoon vanilla extract
- 1 scoop vanilla or cookies-and-cream protein powder (optional for extra protein)
- 3 Oreo cookies (2 for the mixture, 1 for the topping)
- A splash of unsweetened almond milk (if needed for blending)
Instructions
- Step 1: Blend the Base – Place the cottage cheese, sweetener, vanilla extract, and protein powder into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no lumps remain. If the mixture is too thick to move, add a tiny splash of almond milk and blend again. The consistency should resemble a thick pudding or cheesecake batter.
- Step 2: Fold in the Cookies – Crush two Oreo cookies into small chunks. You can do this by placing them in a small bag and tapping them with a spoon or simply breaking them apart with your hands. Gently fold the cookie pieces into the blended cottage cheese mixture using a spatula. Do not over-mix, or the entire base will turn grey.
- Step 3: Assemble and Chill – Transfer the mixture into a small bowl or a decorative ramekin. Crush the final Oreo cookie and sprinkle it over the top for a beautiful finish. Place the bowl in the refrigerator for at least 30 to 60 minutes. Chilling allows the flavors to meld and helps the cheesecake set into a firmer, more authentic texture.
- Cook Time: 10 minutes (plus 1 hour chilling)