Ingredients:

  • 12 Oreo Thins (approx. 90g)
  • 1.5 tbsp Coconut oil, melted
  • 1 pinch Sea salt
  • 8 oz Light Cream Cheese, softened
  • 0.5 cup Non-fat Greek Yogurt, plain
  • 0.25 cup Powdered Monk Fruit sweetener
  • 1 tsp Pure Vanilla Extract
  • 4 Oreos, roughly chopped
  • 1 scoop Vanilla Whey Protein

Instructions:

  1. Pulse the Oreo Thins in a food processor until they resemble fine sand. Drizzle in the melted coconut oil and salt, pulsing until combined.
  2. Press 1 tablespoon of the crust mixture into the bottom of 12 lined mini muffin tins. Freeze to set while preparing filling.
  3. In a medium bowl, beat softened light cream cheese and monk fruit sweetener with an electric mixer until smooth and aerated.
  4. Fold in the Greek yogurt, vanilla extract, and vanilla whey protein. Beat on medium-high for 2 minutes to incorporate air.
  5. Gently fold in the 4 chopped Oreos. Spoon the filling over the prepared bases.
  6. Chill in the refrigerator for at least 2 hours until firm before serving.