About This Recipe
This one started as an experiment and ended up being one of my most saved recipes. The water bath sounds intimidating if you’ve never done it — it’s not. You just put the dish in a bigger dish with water. That’s it. What you get is a cheesecake that’s creamy all the way through, with Oreo pieces on top and 40 grams of protein in the whole thing. It looks like you spent hours. You didn’t.
Why These Ingredients
Skyr — the base of the cheesecake. It bakes into something dense and creamy that’s much closer to real cheesecake than you’d expect from a high-protein recipe. Greek yogurt works too but skyr gives a thicker, richer result.
Vanilla pudding powder — the secret ingredient here. It stabilizes the mixture as it bakes and adds a subtle vanilla flavor without any extra sweetener. Don’t skip it — without it the texture won’t be the same.
Egg — binds everything together and helps the cheesecake set properly in the oven.
Water bath — not an ingredient, but worth explaining: baking in a water bath means the cheesecake heats gently and evenly, which prevents cracking and keeps the texture silky rather than rubbery.
Oreo cookies — crushed on top before baking they sink slightly as it sets, creating a crust-like layer. Three cookies is enough to get that classic Oreo flavor without making it overly sweet.
💡 No water bath? You can bake without it but the texture will be slightly denser and the top may crack. If you skip it, reduce the temperature to 150°C / 300°F and check at 25 minutes.
Ingredients (1 serving)
• 280g skyr or thick Greek yogurt
• 1 egg
• 10g vanilla pudding powder
• 50ml milk
• Sweetener to taste
• 3 Oreo cookies
Instructions:
- Preheat oven to 160–170°C / 320–340°F.
- Blend skyr, egg, pudding powder, milk, and sweetener until smooth.
- Pour into a baking dish.
- Place the dish inside a larger dish filled with hot water (water bath).
- Bake for 30 minutes.
- Let cool to room temperature, then refrigerate for at least 2 hours.
- Crush the Oreos and sprinkle on top before serving.
Macros
~486 kcal · 38g protein · 13g fat · 52g carbs
Tried this recipe? Let me know in the comments how it turned out!