Biscoff cookies were invented in 1932 Belgium as airplane snacks—their caramelized wheat creates natural cheesecake binding without eggs.
Healthy & Easy High Protein Biscoff Cheesecake
Indulge in a guilt-free treat with this creamy High Protein Biscoff Cheesecake! With a luscious blend of Greek yogurt and velvety Biscoff spread, this dessert not only satisfies your sweet tooth but also boosts your protein intake. Whip it up easily and enjoy a slice of happiness that's as nutritious as it is delicious!
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 150g Light Cream Cheese (5.29 oz)
- 2 Eggs
- 100ml Low Fat Milk (3.38 fl oz)
🫙Pantry Staples(1)
- 1 Tsp Vanilla or Cheesecake Extract (5 ml)
📦Other(5)
- 3 Crushed Mini Biscoff Biscuits
- 60g Biscoff Spread (2.12 oz)
- 15g Cornflour/Cornstarch (0.53 oz)
- 80g Zero Calorie Sweetener (Natvia Natural Sweetener) (2.82 oz)
- 400g Flavoured Low Fat Yoghurt (YoPro Caramel Low Fat Yoghurt - or your choice of flavour) (14.1 oz)
👨🍳 Instructions
- 1
In a blender cup add flavoured low fat yoghurt, 2 eggs, 15g cornflour/cornstarch, 80g zero calorie sweetener, 1 tsp vanilla or cheesecake extract & blend until smooth & creamy.
- 2
Pour the mixture into a lightly greased & lined cake baking dish.
- 3
Wrap the outside of the baking dish with aluminium foil.
- 4
Place the baking dish into a large tray & fill the tray approximately half way with water (or place the baking dish into the middle of the oven with a tray filled with water at the bottom of the oven).
- 5
Bake in the oven at 165C/330F for approximately 45 minutes, once cooked set aside until cool.
- 6
While the cheesecake is baking in a bowl add 30g of biscoff spread with 100ml of low fat milk, microwave for 20 - 30 seconds, add another 30g of biscoff spread & continue mixing until thick.
- 7
Pour the sauce over the top of the cheesecake evenly, crush 3 mini biscoff biscuits & equally sprinkle them around the edge of the cheesecake. Place in the fridge once more to set, cut into 4 slices & enjoy.
💡 Pro Tips
- ✓Blend the cheesecake mixture for exactly 60-90 seconds to achieve proper protein denaturation without incorporating excess air that causes surface cracks.technique60-90 seconds
- ✓Use a water bath at 165°C/330°F because the steam maintains 100% humidity, preventing the top from drying out and cracking as proteins set.technique100% humidity
- ✓Cool the cheesecake gradually at room temperature for 1 hour before refrigerating to prevent thermal shock that causes a 15-20% shrinkage and cracking.timing1 hour
- ✓Heat the Biscoff spread to exactly 20-30 seconds in the microwave to reach 140-160°F, the optimal temperature for emulsification with milk proteins.timing140-160°F
- ✓Use cornstarch at 15g per batch because it gelatinizes at 180°F, creating a stable gel matrix that prevents weeping in high-moisture, low-fat recipes.ingredient180°F gelatinization
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
Biscoff cookies were invented in 1932 Belgium as airplane snacks—their caramelized wheat creates natural cheesecake binding without eggs.
Healthy & Easy High Protein Biscoff Cheesecake
Indulge in a guilt-free treat with this creamy High Protein Biscoff Cheesecake! With a luscious blend of Greek yogurt and velvety Biscoff spread, this dessert not only satisfies your sweet tooth but also boosts your protein intake. Whip it up easily and enjoy a slice of happiness that's as nutritious as it is delicious!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 150g Light Cream Cheese (5.29 oz)
- 2 Eggs
- 100ml Low Fat Milk (3.38 fl oz)
🫙Pantry Staples(1)
- 1 Tsp Vanilla or Cheesecake Extract (5 ml)
📦Other(5)
- 3 Crushed Mini Biscoff Biscuits
- 60g Biscoff Spread (2.12 oz)
- 15g Cornflour/Cornstarch (0.53 oz)
- 80g Zero Calorie Sweetener (Natvia Natural Sweetener) (2.82 oz)
- 400g Flavoured Low Fat Yoghurt (YoPro Caramel Low Fat Yoghurt - or your choice of flavour) (14.1 oz)
👨🍳 Instructions
- 1
In a blender cup add flavoured low fat yoghurt, 2 eggs, 15g cornflour/cornstarch, 80g zero calorie sweetener, 1 tsp vanilla or cheesecake extract & blend until smooth & creamy.
- 2
Pour the mixture into a lightly greased & lined cake baking dish.
- 3
Wrap the outside of the baking dish with aluminium foil.
- 4
Place the baking dish into a large tray & fill the tray approximately half way with water (or place the baking dish into the middle of the oven with a tray filled with water at the bottom of the oven).
- 5
Bake in the oven at 165C/330F for approximately 45 minutes, once cooked set aside until cool.
- 6
While the cheesecake is baking in a bowl add 30g of biscoff spread with 100ml of low fat milk, microwave for 20 - 30 seconds, add another 30g of biscoff spread & continue mixing until thick.
- 7
Pour the sauce over the top of the cheesecake evenly, crush 3 mini biscoff biscuits & equally sprinkle them around the edge of the cheesecake. Place in the fridge once more to set, cut into 4 slices & enjoy.
💡 Pro Tips
- ✓Blend the cheesecake mixture for exactly 60-90 seconds to achieve proper protein denaturation without incorporating excess air that causes surface cracks.technique60-90 seconds
- ✓Use a water bath at 165°C/330°F because the steam maintains 100% humidity, preventing the top from drying out and cracking as proteins set.technique100% humidity
- ✓Cool the cheesecake gradually at room temperature for 1 hour before refrigerating to prevent thermal shock that causes a 15-20% shrinkage and cracking.timing1 hour
- ✓Heat the Biscoff spread to exactly 20-30 seconds in the microwave to reach 140-160°F, the optimal temperature for emulsification with milk proteins.timing140-160°F
- ✓Use cornstarch at 15g per batch because it gelatinizes at 180°F, creating a stable gel matrix that prevents weeping in high-moisture, low-fat recipes.ingredient180°F gelatinization