cookies & cream cheesecake protein bark
cookies & cream, oreos, chocolate vanilla sandwich cookies — whatever you call it, it’s that nostalgic little cookie I just can't get enough of! 🍪✨
this is what happens when a cookies & cream cheesecake collides with one of my protein-packed barks. creamy cheesecake vibes, crunchy cookie bits, rich chocolate layers — all stacked into a freezer-friendly masterpiece.
all the flavor. all the texture. all the protein. none of the gluten. none of the sugar crash. just pure cookies & cream energy… upgraded 💪🍫
PREP TIME
20 minutes
COOK TIME
4 hours
INGREDIENTS
21
Serves: 48
Ingredients
base
- 9 oz9 oz9 oz Dark Chocolate Protein Cereal – Catalina Crunch
- 2 cups2 cups2 cups Chocolate Vanilla Sandwich Cookies - Catalina Crunch, lightly crushed
protein caramel
- 1/4 cup1/4 cup1/4 cup Butter, Unsalted
- 2 Tbsp2 Tbsp2 Tbsp Cashew Butter
- 1/2 cup1/2 cup1/2 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 1/2 cup1/2 cup1/2 cup Chocolate Collagen - Further Food
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
protein cheesecake
- 3/4 cup3/4 cup3/4 cup Cottage Cheese
- 1/4 cup1/4 cup1/4 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1/2 tsp1/2 tsp1/2 tsp Pure Vanilla Extract
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
- 1/2 cup1/2 cup1/2 cup Sugar-Free White Chocolate Chips, melted & cooled
- 1/2 cup1/2 cup1/2 cup Vanilla Collagen Peptides Powder - Further Food
- 2-4 Tbsp2-4 Tbsp2-4 Tbsp Water
toppings
- Chocolate Vanilla Sandwich Cookies - Catalina Crunch, lightly crushed
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 350.
- to a sheet pan, add cereal & sandwich cookies.
- in a sauce pan over medium heat, melt butter & brown.
- stir in remaining “caramel” ingredients & mix until everything is dissolved.
- pour caramel mixture over cereal mixture, then bake for 8-10 minutes.
- remove from oven & cool for 15 minutes, then freeze for 1 hour before adding next layer.
- to a food processor, blend together cottage cheese, monk fruit, lemon juice, vanilla extract, & salt until smooth.
- melt white chocolate chips, then mix in vanilla collagen peptides, & water until reaches a nice fudgy consistency.
- allow chocolate mixture to slightly cool, then fold in cottage cheese mixture.
- refrigerate while allowing the base to freeze.
- once bottom of the bark is frozen, spread on the protein cheesecake layer, then sprinkle sandwich cookies on top.
- place in the freeze for at least 4 hours or until completely solid before breaking into a bark (the longer the better).
- store bark in the freezer & enjoy!
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My Notes:
About This Recipe
Show nutritional information
Baked Fruits Baked Goods Cakes Candies Cookies Cupcakes & Muffins Egg Free Frostings & Toppings Gluten Free Ice Cream Keto Other Pies Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 64 |
| Fat: | 3 g |
| Carbohydrates: | 6 g |
| Protein: | 6 g |
| Cholesterol: | 4 g |
| Sodium: | 78 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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