High Protein Oreo Cheesecake Recipe (No-Bake)

0 Grease a 7" cheesecake pan and line the bottom with a parchment round.
Crust:
2 Combine chocolate cereal, protein powder, black cocoa powder, and applesauce in a small food processor. Blitz until it just forms a thick, pressable dough — don't over-process, or it turns mushy. Press evenly into the base of the pan, then place the pan in the freezer while you make the filling.
Cheesecake:
4 If cream cheese is solid, microwave for about 15 seconds to soften. Combine Greek yogurt, cream cheese, and cottage cheese in a bowl and blend with an immersion blender until smooth with no clumps.
5 Switch to a hand mixer, spatula, or spoon (the mixture is too thick for the immersion blender now). Mix in the protein powder and coconut flour until just combined.
6 Fold in the crushed Oreo Thins.
7 Pour the filling into the pan and smooth the top. Cover with plastic wrap and refrigerate 6–8 hours, or overnight.
Ganache:
9 Combine sugar-free chocolate chips and butter in a small, shallow microwave-safe bowl. Microwave 60 seconds total, stirring every 15 seconds to prevent seizing. Let sit a couple of minutes.
10 Whisk in chocolate protein powder and cocoa powder. Gradually whisk in almond milk, a teaspoon at a time, until smooth and thick. If it gets too thick or starts to harden, whisk in a splash of water to smooth it back out.
11 Run a small spatula around the top edge to loosen the sides, then carefully release the cheesecake from the pan.
12 Pour ganache over the cheesecake and spread evenly. Top with a crushed Oreo Thin. Slice into 8, switching to a clean knife between cuts, and serve.