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High Protein Low Carb Oreo Cheesecake Jars - Creamy, Crunchy, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the crust layer: 6 high-fiber or reduced-sugar chocolate sandwich cookies (like Oreo Thins or a low-carb brand)
  • 1 tablespoon melted unsalted butter or coconut oil
  • 1 pinch sea salt
  • For the cheesecake filling: 8 ounces light cream cheese, softened
  • 1 cup plain nonfat Greek yogurt (or 2% for extra creaminess)
  • 1 scoop (25–30g) vanilla or cookies-and-cream whey or casein protein powder
  • 2–3 tablespoons granular zero-calorie sweetener (like allulose, erythritol, or a blend), to taste
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional, for brightness)
  • 2–3 tablespoons unsweetened almond milk, as needed to thin
  • 1/8 teaspoon fine salt
  • For the Oreo swirl and topping: 2–3 chocolate sandwich cookies, crushed
  • Light whipped topping or a few dollops of Greek yogurt (optional)
  • Extra cookie crumbs for garnish
  • Equipment: 4 small jars or glasses (6–8 ounces each)
  • Mixing bowl and hand mixer or whisk
  • Spatula and spoon

Method
 

  1. Make the crust: Crush the cookies in a zip-top bag with a rolling pin or pulse in a food processor. Mix with melted butter and a pinch of salt until it looks like damp sand.
  2. Portion the base: Divide the crust evenly among 4 jars. Press down lightly with the back of a spoon. Set aside.
  3. Beat the cream cheese: In a mixing bowl, beat softened cream cheese until smooth and fluffy, 1–2 minutes. Scrape the bowl.
  4. Add yogurt and flavorings: Mix in Greek yogurt, vanilla, lemon juice (if using), sweetener, and salt. Beat until silky and lump-free.
  5. Mix in protein powder: Add the protein powder and mix on low until just combined. If the mixture is too thick, blend in almond milk 1 tablespoon at a time until creamy and spoonable.
  6. Fold in cookie crumbs: Gently fold in 2 crushed cookies so you get a cookies-and-cream look without overmixing.
  7. Assemble: Spoon the cheesecake filling over the crust in each jar. Smooth the tops with a spoon or spatula.
  8. Chill: Cover and refrigerate for at least 1 hour for a soft set, or 3–4 hours for a firmer bite.
  9. Finish and serve: Top with a small dollop of whipped topping or yogurt and sprinkle with extra cookie crumbs. Enjoy cold.