Cookies & Cream Cheesecake
- Dec 12, 2016
- 2 min read
Alex is a huge fan of cheesecake, so when he saw this cookie dough/cookies & cream cheesecake bar recipe make its rounds on Facebook he brought it to the team to be "macrofied." (See the original, less-healthy recipe here).
In this Active Indulgence version of the original recipe, we use Quest Cookie Dough and Cookies & Cream protein bars in place of traditional cookie dough and Oreo cookies. This helps to greatly reduce the fat and sugar content of the pie. With 27g of protein and 13g of fiber PER SLICE, this is one cheesecake you can feel good about.
Ingredients:
4 Quest Chocolate Chip Cookie Dough bars
5 Tbsp Land o' Lakes Spreadable Butter, melted
4 Quest Cookies & Cream bars
2 Eggs
1/3 cup + 2 Tbsp. Truvia
6 Tbsp Low-Fat Cream Cheese, softened
6 oz Greek Nonfat Plain Yogurt
1 Scoop Vanilla Whey Protein
1/2 Tsp Vanilla Extract
4 Oreo Thins (for topping)
Instructions:
Preheat oven to 350 degrees. Ground the Quest cookie dough bars into a fine powder in a food processor. Add melted butter and 2 Tbsp of Truvia into the processor and mix until batter can be molded.
Press the cookie dough batter into the bottom of a greased 9x9 pie tin. Bake for 5 minutes and set aside to cool.
Cut the Quest cookies & cream bars into 6 equally-sized pieces. Flatten and shape the into circular pieces using your hands. Place cookies on a cookie sheet and bake for 5-7 minutes, or until lightly browned. Set aside.
In a medium bowl, combine cream cheese, yogurt, protein powder, eggs, vanilla extract, and remaining Truvia using an electric mixer.
Top the pie crust with an even layer of Quest cookies & cream protein cookies. Pour cheesecake batter over top. Sprinkle with crushed oreos. Bake at 350 for 30 minutes. At 30 minutes turn the oven off and let the pie sit in the oven for an additional 15-20 minutes. The center of the pie should no longer be jiggly.
Let the pie cool in the refrigerator overnight. Slice into 8 pieces and enjoy this delicious, guilt-free treat!
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